Pecan Sour Cream Coffee Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
-
Streusel
- 1⁄2 cup pecans, toasted, cooled, and ground fine
- 3 tablespoons dark brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
-
Cake
- 6 large eggs
- 1 3⁄4 cups sour cream
- 1⁄4 cup maple syrup
- 1 1⁄2 tablespoons vanilla extract
- 3 cups all-purpose flour
- 1⁄2 cup pecans, toasted, cooled, and ground fine
- 1 1⁄4 cups sugar
- 4 1⁄2 teaspoons baking powder
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon salt
- 16 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
-
Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon grated fresh orange zest
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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