Pecan Coffee Cake
Total preparation time: 1 & 1/2hrs
Serves: 16Ingredients:
- 2 cups sugar, superfine granulated
- 3 eggs, large or extra large
- 1 teaspoon vanilla extract
- 2 cups flour, all-purpose
- 1/4 teaspoon salt, sea salt
- 1 tablespoon baking powder, double acting
- 1 cup sour cream, divided for additions
- 2 cups pecans, coarsely chopped or crushed
- 1/4 cup brown sugar, firmly packed
- 1/4 cup flour, all-purpose
- 3 tablespoons butter, softened
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon nutmeg, ground
- 1 cup butter, softened
Steps:
- Preheat oven to 350degreesF. Butter 9&1/2 or 10inch springform pan.
Cream 1 cup butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
- Combine in medium bowl, 2 cups flour, salt and baking powder; stir or sift to mix. Add to butter mixture in 1/3's alternating with 1/2 cup sour cream, starting with dry ingredients. Mix until just combined. Spread 1/2 of batter in prepared pan.
- Prepare topping:
Combine in medium bowl: pecans, brown sugar, flour, 3 TBSP butter, and spices. Mix well. Spread half on batter in pan. Add remaining batter and top with rest of pecan mixture.
- Bake for 60 to 75 minutes or until tester inserted comes out clean. Loosen edge of pan. Cool on rack in pan. Store covered in refrigerator or freeze up to 1 month.
- Adapted from Caprial's Cafe seen on public broadcasting television. A favorite of our guests.