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Ingredients Jump to Instructions ↓

  1. Streusel

  2. 1 1/2 cups 240g / 8 1/2oz Brown sugar - (packed)

  3. 1 1/2 cups 219g / 7.7oz Chopped pecans

  4. 2 teaspoons 10ml Cinnamon

  5. 1/4 cup 49g / 1.7oz Unsalted butter - cut small pieces

  6. Batter

  7. 3/4 cup 148g / 5 1/5oz Unsalted butter - (1 1/2 sticks)

  8. 1 cup 198g / 7oz Sugar - plus

  9. 2 tablespoons 30ml Sugar

  10. 4 Eggs

  11. 1 1/2 cups 93g / 3 1/3oz Flour

  12. 1/4 teaspoon 1 1/3ml Salt

  13. 1/4 teaspoon 1 1/3ml Baking powder

  14. 1 teaspoon 5ml Baking soda

  15. 1 1/4 cups 296ml Sour cream

Instructions Jump to Ingredients ↑

  1. For the Streusel: Place the brown sugar, pecans, salt and cinnamon in a bowl. Toss together, then add the butter. Rub the butter into the mixture with your fingertips. Refrigerate while making the batter.

  2. For the Batter: Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix, being careful to scrape down the sides of the bowl between additions. Do not over-mix.

  3. Sift together the flour, salt, baking powder and baking soda. Add the sifted dry ingredients to the butter mixture a little at a time, alternating with the sour cream and mixing after each addition.

  4. Heat the oven to 350 degrees. Butter a tube pan and lightly dust with flour.

  5. Pour half the batter into the pan and top with half the streusel. Pour the remaining batter into the pan and top with the rest of the streusel.

  6. Bake the coffeecake until it springs back to the touch and a toothpick or skewer inserted in the cake comes out clean, about 60 to 65 minutes. Cool on a wire rack for 15 minutes, remove from the pan and serve.

  7. This recipe yields 6 servings.

  8. Each of 6 servings: 660 calories ; 348 mg. sodium; 147 mg. cholesterol; 40 grams fat; 17 grams saturated fat; 73 grams carbohydrates; 7 grams protein; 2 gram fiber.

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