PECAN STREUSEL COFFEE CAKE
Pecans are in season here in Texas. Can't wait to make this recipe with fresh pecans. This is a favorite of mine. I have never used fresh pecans. I am excited to taste this with FRESH pecans!! Hope you can make it with fresh too!
Provided by mary Armstrong
Categories Cakes
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 325 degrees. Grease a 9 inch springform pan that is at least 2 1/2 inches deep.
- 2. Melt and cool butter. Add and blend: the next 3 ingredients.
- 3. Then add and blend the sour cream.
- 4. Blend dry ingredients together and add to sour cream mixture just until blended.
- 5. Spread in well greased pan.
- 6. Topping: Mix all ingredients together well and sprinkle over top of cake batter.
- 7. Bake 60-70 minutes until test done with wooden pick. Cool 15-20 minutes. Loosen edges with knife. Remove sides. Cool completely. Wrap with aluminum foil and let stand over night at room temperature. This freezes well for up to 1 1/2 months.
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