David’s Amazing Pecan Coffee Cake

The real name of this delicious breakfast treat is called Sour Cream Coffee Cake and it comes from the Cooks Illustrated cookbook (pages 341 and 342). However, because David (my friend Laurie’s partner) opted to use Palisade Posh Pecans in the recipe, I took the liberty to rename the cake for this blog post in honor of him! Since this is the first blog post of 2024, I thought staring out with something tasty would be a great way to ring in the new year! I’ve personally taste tested this delightful cake, so I know for certain you won’t be disappointed

Ingredients

For the Streusel:

• ¾ cup (3 ¾ ounces) unbleached all-purpose flour

• ¾ cup (5 ¼ ounces) granulated sugar

• ½ cup packed (3 ½ ounces) dark brown sugar

• 2 tablespoons ground cinnamon

• 2 tablespoons unsalted butter, cold

• 1 cup pecans, chopped (I highly recommend Palisade Posh Pecans!)

For the Cake:

• 12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool, cut into one-inch cubes, plus two tablespoons for greasing pan

• 4 large eggs

• 1 ½ cups of sour cream

• 1 tablespoon vanilla extract

• 2 ¼ cups (11 ½ ounces) unbleached all-purpose flour

• 1 ¼ cups (8 ¾ ounces) granulated sugar

• 1 tablespoon baking powder

• ¾ teaspoon baking soda

• ¾ teaspoon salt

Preheat the oven to 350 degrees and adjust the oven rack to the bottom position.

Directions

For the Streusel combine the flour, granulated sugar, ¼ cup dark brown sugar, and cinnamon in the bowl of a food processor. Transfer 1 ¼ cups of this mixture to a small bowl; stir in the remaining ¼ cup brown sugar and set aside (this will be the streusel for the inside of the cake.) Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Next, pulse the mixture until the nuts and butter have been broken down into small pebbly pieces, about ten 1-second pulses. Set this aside as this streusel with the butter and nuts will be for the top of the cake.

For the cake, grease a 10-inch tube pan (or a pan with a 10-cup capacity with two tablespoons of softened butter. Combine the eggs, with one cup of sour cream, and vanilla in a medium bowl. Next, place the flour, sugar, baking powder, baking soda and salt in the bowl of a standing mixer and mix on low speed for 30 seconds to blend. Add the butter and remaining ½ cup sour cream and mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds. Scrape down the sides of the bowl. Decrease mixer speed to medium-low and slowly incorporate the egg mixture in three additions, beating for 20 seconds after each addition and scraping the sides of the bowl as you go. Increase the speed to medium-high and beat for one minute (the batter should increase in size an become aerated and pale in color.)

Add three cups of batter to the prepared pan. With an offset metal spatula or rubber spatula, smooth the surface of the batter. Sprinkle with ¾ cup streusel filling (the one without the nuts and butter.) Drop one cup of batter over the streusel, spread evenly, and then add the remaining streusel filling. Top with the remaining batter and the streusel topping (this time use the one with the nuts and butter!)

Bake for 50 to 60 minutes, until the cake feels firm to the touch and a toothpick or knife inserted into the center comes out clean (Note: there may be bits of sugar from the streusel clinging to the tester). Cool the cake in the pan for 30 minutes. Place a rimmed baking sheet over the top of the cake and invert the cake onto the pan (the cake should now be upside down with the streusel on the bottom.) Remove the pan, place a wire rack on top of the cake and reinvert so the streusel is facing up. Cool for two hours and serve, or cool completely and wrap cake in aluminum foil. The cake can be stored at room temperature for up to five days, however this is such a moist, tasty cake I’d be surprised if it lasted one day!

Bon Appetite!