PECAN SOUR CREAM COFFEE CAKE

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Another winner from Chef John! The only change I made was with the flour. I thought it was an odd amount – technically, 1 7/8 cups is 1 3/4 cups plus 2 tablespoons. So I added the 2 tablespoons to the streusel mixture instead.

Used 8 X 8 pan, cooking about an extra 10 minutes. Make as directed…no changes! Best coffee cake ever. Never have to worry about this one lying around. Just when you think you’ll s

I made individual cakes, cup cake size. They are light with a sweet crunchy top. I didn’t change a thing but the cooking time was changed for the cupcake. The recipe made 24, I am going to freeze some!

INGREDIENTS:

Crumb:

1 1/2 cups pecans, finely chopped

1/3 cup white sugar

1/3 cup packed light brown sugar

1 teaspoon cinnamon

1/8 teaspoon salt

3 tablespoons melted butter

Cake:

1 7/8 cups all-purpose flour

1/2 teaspoon fine sea salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup butter

1 cup white sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 cup sour cream or creme fraiche

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears …