Filter
Top Products
22
Food Network
22
23
Food Network
sour cream-pecan coffee cake
Crumbs:
1 cup granulated sugar
2
/3 cup packed light brown sugar
2 cup pecans, toasted and chopped
1
/3 cup all-purpose fl our
2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon
4 tablespoon unsalted butter, melted
Cake:
2
1
/2 cups all-purpose fl our
1 teaspoon baking soda
3
/4 teaspoon salt
1
1
/4 cups sour cream
1 tablespoon pure vanilla extract
12 tablespoons unsalted butter, softened
1
1
/4 cups granulated sugar
3 large eggs, room temperature
Heat oven to 350°F. Line bottom of a 9” square
cake pan with parchment paper; butter paper and
sides of pan.
Crumbs:
Combine sugars, pecans, fl our, pure vanilla and
cinnamon in a small bowl. Add butter and stir to make
moist, coarse crumbs. Set aside.
Cake:
1. Sift fl our, baking soda and salt into a medium
bowl. Mix sour cream with vanilla in a small bowl.
Beat butter and sugar in a large bowl with an
electric mixer on medium speed until light, about
5 minutes. Add eggs 1 at a time, beating well
after each addition. Add fl our mixture in 3 parts,
alternating with sour cream mixture in 2 parts,
beginning and ending with the fl our.
2. Spread
2
/3 of the batter in the prepared pan and
sprinkle
1
/2 the crumbs over the top. Spoon the
remaining batter in mounds on top, then spread
it out evenly. Sprinkle the rest of the crumbs
over cake and bake until the top is brown and
a toothpick inserted in the center comes out
clean, about 1 hour. If the top gets dark, cover
with foil and continue to cook until the inside is
cooked through. Cool cake in pan on a rack for 20
minutes, then turn it out of the pan, invert and cool.
Makes 1 (9-inch) cake, 8 servings.
notes