Sour Cream Coffee Cake with Pecan Streusel

Ingredients

• 1 cup chopped pecans
• 3/4 cup light brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons all-purpose flour
• 2 tablespoons cold butter, for the streusel
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/2 cups sour cream
• 1 tablespoon vanilla extract

Before you cook

• Heat the oven to 350 degrees Fahrenheit.
• Butter a 10-inch tube pan thoroughly and dust it with flour.
• Chop the pecans.
• Soften the butter and bring the eggs and sour cream to room temperature.

Steps

1. Stir the pecans, brown sugar, cinnamon and two tablespoons of flour together in a small bowl.
2. Rub the cold butter into that mixture with your fingers until it clumps loosely, then set the streusel aside.
3. Whisk the three cups of flour, baking powder, baking soda and salt together in a bowl.
4. Beat the softened butter with the granulated sugar for four minutes, until pale and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Beat in the vanilla.
7. Add the dry ingredients in three additions, alternating with the sour cream and mixing on low.
8. Stop mixing as soon as the batter is smooth.
9. Spread half the batter into the prepared pan and level it.
10. Sprinkle half the streusel evenly over that layer.
11. Spoon the remaining batter over the streusel and spread it gently to the edges.
12. Scatter the rest of the streusel across the top.
13. Bake for 60 to 70 minutes, until a skewer in the cake comes out clean.
14. Cool the cake in the pan for 30 minutes, then turn it out and set it streusel side up.