Coffee Cake 1
- Layering streusel:
- 36 g Flour (Plain)
- 62 g Sugar (Granulated)
- 58 g Sugar (Light Brown)
- 1.75 t ground cinnamon
- Top streusel:
- 27 g Flour (Plain)
- 47 g Sugar (Granulated)
- 24 g Sugar (Light Brown)
- 1.25 t ground cinnamon
- 28 g unsalted butter (cold)
- 1/2 c chopped pecans
- 4 eggs
- 360 mL sour cream (1.5 cups, divided: 1 cup + 1/2 cup)
- 1 T vanilla extract
- 281 g Flour (Plain)
- 275 g Sugar (Granulated)
- 1 T baking powder
- 3/4 t baking soda
- 3/4 t Salt (Table)
- 1 T ground cinnamon
- 170 g unsalted butter (softened)
For the streusel:
In a small bowl, mix together the ingredients for the layering streusel; set aside.
In a medium bowl, mix together the flour, sugars, and cinnamon for the top streusel. Add the butter and pecans, then use a food processor or your hands to work the butter into the flour mixture until all of the topping is moistened. Set aside.
For the cake:
Preheat the oven to 350F / 175C. Butter a 9"x3" (10 cup) tube pan.
In a bowl, combine the eggs, 240mL (1 cup) of the sour cream, and the vanilla. Set aside.
In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon for about 30 seconds.
Next, add the butter and remaining sour cream; mix on low until just combined. Turn up the speed of the mixer to medium and mix for an additional 30 seconds.
Slow down the mixer and add the egg mixture in 3 separate additions, beating for 30 seconds and scraping the bowl after each addition to make sure everything is combined. Increase the speed to medium-high and beat for an additional minute.
Put it in the pan: Add 2 generous cups of batter to the bottom of the prepared tube pan and spread it evenly. Evenly sprinkle half of the LAYERING streusel (no nuts) on top of the batter. Add 1.5 cups more of the batter on top of the streusel. Sprinkle on the rest of the LAYERING streusel (no nuts). Top with the remaining batter and sprinkle on the TOP streusel (with nuts).
Bake for approximately 60 minutes or until a toothpick comes out clean. Remove the pan to a rack and allow the cake to cool in the pan for 30 minutes before removing.
Re-invert it so that the streusel side is on the top.
Test with skewers rather than toothpick - wasn't fully done despite testing with toothpick (pan is too deep).
SJ Note 4 Dec 2013: Yum! I fourthed the recipe this time, and it was the perfect amount for one of my small loaf pans. It still took 60 minutes to bake, I note. It's delicious, and a definite keeper.
SJ Note 24 Jul 2017: All the streusel fell to the bottom! Have realized I had the numbers wrong on the streusel. Also decided there was way too much, so I've halved it. Will try it again. Beware the flour-egg-fat-sugar ratio on this is 100-75-65-100 on the cake itself, which doesn't seem to be a defined type, so this could also be part of the problem. Be sure to run stand mixer as long as it says, even though it doesn't look like it needs it, too, to cream the butter and sugar together properly.