kaneohegirlinaz
Wannabe TV Chef
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- 19 Nov 2021
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Pecan Sour Cream Coffee Cake
Ingredients:
Crumb:
1 ½ C. Pecans, chopped
⅓ C. granulated Sugar
⅓ C. packed light Brown Sugar
1 ¼ tsp. ground Cinnamon
⅛ tsp. Table Salt
3 Tbsp. melted Unsalted Butter
Cake:
1 ⅞ C. All-purpose Flour
½ tsp. Table Salt
1 tsp. Baking Powder
¾ tsp. Baking Soda
½ C. Unsalted Butter, softened
1 C. granulated Sugar
2 large Eggs, room temperature
1 ½ tsp. Vanilla Extract
1 C. Sour Cream
Method:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8X10” baking dish. (I used two 8X5” disposable aluminum pans for gifting)
3. In a medium sized bowl, combine all the “crumb” ingredients until all components are coated with butter, 3 to 4 minutes.
4. In a separate bowl, whisk together from the Flour, Salt, Baking Powder, and Baking Soda.
5. In a large bowl, mix the softened Butter and granulated Sugar with a spatula until well blended.
6. Add 1 Egg and whisk until smooth, 2 to 3 minutes.
7. Whisk in the second Egg until thoroughly incorporated.
8. Add the Vanilla and Sour Cream; whisk together.
9. Add Flour mixture to wet ingredients; whisk until Flour disappears, being careful to not over mix.
10. Spread one half of the batter evenly into the bottom of the prepared baking dish.
11. Scatter one half of the crumb mixture evenly over the top of the batter.
12. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs.
13. Top with the rest of the crumb mixture.
14. Very gently press crumbs into the batter.
15. Bake for 30 to 35 minutes, or until an inserted cake tester comes out cleanly. (my 2 little pans took 38 minutes)
16. Let cool slightly before serving.
Recipe adapted from Allrecipes.com
Ingredients:
Crumb:
1 ½ C. Pecans, chopped
⅓ C. granulated Sugar
⅓ C. packed light Brown Sugar
1 ¼ tsp. ground Cinnamon
⅛ tsp. Table Salt
3 Tbsp. melted Unsalted Butter
Cake:
1 ⅞ C. All-purpose Flour
½ tsp. Table Salt
1 tsp. Baking Powder
¾ tsp. Baking Soda
½ C. Unsalted Butter, softened
1 C. granulated Sugar
2 large Eggs, room temperature
1 ½ tsp. Vanilla Extract
1 C. Sour Cream
Method:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8X10” baking dish. (I used two 8X5” disposable aluminum pans for gifting)
3. In a medium sized bowl, combine all the “crumb” ingredients until all components are coated with butter, 3 to 4 minutes.
4. In a separate bowl, whisk together from the Flour, Salt, Baking Powder, and Baking Soda.
5. In a large bowl, mix the softened Butter and granulated Sugar with a spatula until well blended.
6. Add 1 Egg and whisk until smooth, 2 to 3 minutes.
7. Whisk in the second Egg until thoroughly incorporated.
8. Add the Vanilla and Sour Cream; whisk together.
9. Add Flour mixture to wet ingredients; whisk until Flour disappears, being careful to not over mix.
10. Spread one half of the batter evenly into the bottom of the prepared baking dish.
11. Scatter one half of the crumb mixture evenly over the top of the batter.
12. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs.
13. Top with the rest of the crumb mixture.
14. Very gently press crumbs into the batter.
15. Bake for 30 to 35 minutes, or until an inserted cake tester comes out cleanly. (my 2 little pans took 38 minutes)
16. Let cool slightly before serving.
Recipe adapted from Allrecipes.com
