Sour Cream Coffee Cake with Brown Sugar-Pecan Streusel

Sour Cream Coffee Cake with Brown Sugar-Pecan Streusel


3/4 cup unbleached all-purpose flour (3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar (3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter , cold, cut into 2 pieces
1 cup pecans , chopped

12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt

  1. For the streusel: In food processor, process flour, granulated sugar, 1/4
    cup dark brown sugar, and cinnamon until combined, about 15 seconds.
    Transfer 1 1/4 cups of flour/sugar mixture to small bowl; stir in remaining
    1/4 cup brown sugar and set aside to use for streusel filling. Add butter
    and pecans to mixture in food processor; pulse until nuts and butter
    resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as
    streusel topping.

  2. For the cake: Adjust oven rack to lowest position and heat oven to 350
    degrees. Grease 10-inch tube pan with 2 tablespoons softened butter. Whisk
    eggs, 1 cup sour cream, and vanilla in medium bowl until combined.

  3. Combine flour, sugar, baking powder, baking soda, and salt in bowl of
    standing mixer; mix on low speed for 30 seconds to blend. Add butter and
    remaining 1/2 cup sour cream; mix on low speed until dry ingredients are
    moistened and mixture resembles wet sand, with few large butter pieces
    remaining, about 1 1/2 minutes. Increase to medium speed and beat until
    batter comes together, about 10 seconds; scrape down sides of bowl with
    rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3
    additions, beating for 20 seconds after each and scraping down sides of
    bowl. Increase speed to medium-high and beat until batter is light and
    fluffy, about 1 minute.

  4. Using rubber spatula, spread 2 cups batter in bottom of prepared pan,
    smoothing surface. Sprinkle evenly with 3/4 cup streusel filling (without
    butter or nuts). Repeat with another 2 cups batter and remaining 3/4 cup
    streusel filling (without butter or nuts). Spread remaining batter over,
    then sprinkle with streusel topping (with butter and nuts).

  5. Bake until cake feels firm to touch and long toothpick or skewer inserted
    into center comes out clean (bits of sugar from streusel may cling to
    tester), 50 to 60 minutes. Cool cake in pan on wire rack 30 minutes. Invert
    cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up.
    Cool to room temperature, about 2 hours. Cut into wedges and serve. (Cake
    can be wrapped in foil and stored at room temperature for up to 5 days.)

Cooks Illustrated