Sour Cream-Orange Coffee Cake
Source of Recipe
February 2002 Bon Apetite
Recipe Introduction
Made with Chocolate - Pecan Streusel Topping
List of Ingredients
- Streusel:
- 1 1/2 cups (packed) golden brown sugar
- 1 Tbsp ground cinnamon
- 6 Tbsp (3/4 stick) chilled salted butter, diced
- 1 1/2 cups coarsely chopped pecans
- 1 cup (6 oz) semisweet chocolate chips
-
- Cake:
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/3 cups sugar
- 3/4 cup (1 1/2 sticks) salted butter, room temperature
- 3 large eggs
- 1 1/2 tsp grated orange peel
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sour cream
- 1/4 cup orange juice
-
- Powdered sugar
Instructions
- For Steusel: Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocoloate chips.
- For Cake: Preheat oven to 350 degrees. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle half of streusel. Drop remaining batter over by heaping tablespoons; carefully spreading batter to make even layer. Sprinkle with remaining streusel.
- Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted in center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature.
Final Comments
12 servings
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