Pecan Sour Cream Coffee Cake
I know what you're thinking, sour cream and cake aren't exactly two things you expect to see in the same sentence. But sour cream has proven to be the key ingredient to many cakes as it allows the cake to be moist. No one wants to eat a super dry cake. Trust me when I say, if the recipe calls for sour cream, make sure you use it!
Coffee cake is always a good dessert to have on hand. whether you have someone coming over or you just enjoy some cake with your coffee. And if you love nutty desserts, the addition of pecans is just perfect! (https://cookiesandcups.com/pecan-sour-cream-coffee-cake/)
Ingredients for Pecan Streusel
3 tablespoons butter, melted
2/3 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 tablespoons all purpose flour
1 1/2 cups finely chopped pecan
Ingredients for the cake
1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1 cup sour cream
1/2 teaspoon kosher salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 3/4 cups all purpose flour
Ingredients for the icing
3/4 cup powdered sugar
1 tablespoon milk (I chose to put 2 tablespoons as I'm not a fan of icing)
Drizzle of bourbon maple syrup (not part of the original recipe, made it my own with the syrup)
Directions
Heat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside. (I used a Bundt cake mold)
Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.
Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.
Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.
Turn the mixer to low and add int he flour until just combined. Don’t over mix.
Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top. (Because I was using the Bundt pan, I put the streusel first, then the batter, streusel again and topped off with the batter)
Bake for 30-35 minutes. (Mine baked for about 40 minutes)
Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.
