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 …
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