BROWN SUGAR PECAN COFFEE CAKE

BROWN SUGAR PECAN COFFEE CAKE image

Categories Nut

Yield 8

Number Of Ingredients 18

for the streusel
1 cup pecans, toasted and chopped
6 Tablespoons unsalted butter, at room temp.
1 cup packed dark brown sugar
2 teaspoons cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. fine salt
CAKE
1/2 cup unsalted butter, room temp. plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tsp. fine salt
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
3 large eggs, at room temp.
1 tsp. vanilla
1 cup sour cream

Steps:

make streusel: heat oven to 350. Combine the pecans, butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a medium bowl until well combined; set aside. CAKE: Butter a 12 cup Bundt pan and dust with flour, tapping out the excess. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl;set aside. Beat the butter, sugar and brown sugar with an electric mixer on medium-high until light and fluffy, 2-3 minutes. Beat in the eggs and vanilla, scraping down the sides twice. Reduce mixer speed to low and add the flour mixture and sour cream in alternate additions, mixing well between additions and ending with the flour mixture. Spread half the batter in the panned top with half the streusel; repeat. Bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely. Wrap and store for up to 2 days at room temp. (or freeze for up to two weeks).