Pecan Sour Cream Coffee Cake

"America's Test Kitchen"
 
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Ready In:
1hr 45mins
Ingredients:
19
Serves:
12
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ingredients

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directions

  • Streusel: mix all the ingredients together in a small bowl; set aside.
  • Cake: adjust oven rack to the lowest position; preheat oven to 350°.
  • Grease a 12-cup nonstick Bundt pan.
  • Whisk the eggs, sour cream, maple syrup, and vanilla together in a bowl.
  • Whisk the flour, pecans, sugar, baking powder, baking soda, and salt together in a large bowl.
  • Beat the butter and half of the egg mixture into the flour mixture with an electric mixer on low speed until the mixture starts to come together, about 15 seconds.
  • Scrape the bowl with a rubber spatula, add the remaining egg mixture, and continue to beat on medium speed until the batter is light and fluffy, 2-3 minutes, stopping to scrape down the bowl and beaters as needed.
  • Add 5 cups of the batter to the Bundt pan, using a rubber spatula to smooth out the surface.
  • Sprinkle the streusel evenly over the batter and then cover with the remaining batter, spreading it out evenly.
  • Bake until a pick inserted into the middle of the cake comes out with a few crumbs attached, 50-60 minutes, rotating the pan halfway through baking.
  • Cool the cake in the pan on a wire rack for 30 minutes, then invert onto a wire rack to cool completely before glazing, about 1 hour.
  • Glaze: whisk the powdered sugar, orange juice, cinnamon, and orange zest together in a small bowl, then drizzle over the cake before serving.

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