Pecan Streusel Coffee Cake
List of Ingredients
Cake:
10 tbsp unsalted butter
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sugar
2 large eggs
1 tsp vanilla
1 c reduced fat or regular sour cream
Streusel Topping:
1 c pecans, chopped coarse
1/2 c packed light brown sugar
1/2 c flour
3 tbsp unsalted butter, room temperature
2 tsp vanilla
Recipe
Preheat to 325. Grease a 9 or 91/2 inch springform pan
Melt butter in a medium sized saucepan, or a microwave bowl. Remove from heat and allow to cool slightly.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Stir to mix well.
Add the sugar, eggs and vanilla to the cooled butter. Whisk to blend well. Stir in the sour cream.
Combine all topping ingredients and work with a fork or pastry blender until mixture is coarse crumbs.
Add sour cream mixture to the flour mixture and stir just until well blended. The batter will be slighty lumpy.
Spread in the prepared pan and sprinkle the topping over the batter.
Bake for 65 to 70 minutes or until a cake tester is clean.
Place pan on a wire rack to cool for 15 to 20 minutes.
Remove sides of pan and allow cake to cool. If not serving the same day, wrap air tight and store overnight at room
temperature.
12 servings
Cake may be frozen.
To prepare ingredients the night before:
Mix dry ingredients and make topping. Leave at room temperature overnight.
Combine wet ingredients and refrigerate. In the morning, preheat oven and allow wet ingredients to comet o room
temperture during the preheat time. Once oven is ready, mix batter and bake.
Notes:
I used low fat sour cream.
Cake has a very light base and lots of topping.
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