RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1093
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| Recipe Name: |
Sour Cream Coffee Cake with Brown Sugar-Pecan Streusel |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
2.00
Hours |
Original Num Servings: |
12 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.28
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
A 10-inch tube pan (with a 10-cup capacity) is best for this recipe. Cake can be wrapped in foil and stored at room temperature up to 5 days.
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Ingredients:
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Directions:
Cut 12 tablespoons of the unsalted butter into 1/2-inch cubes and reserve the remaining 2 tablespoons softened butter for greasing pan.
For the streusel: In food processor, process 3/4 cup flour, 3/4 cup granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cups of flour/sugar mixture to small bowl; stir in remaining 1/4 cup brown sugar and set aside to use for streusel filling. Add 2 tablespoons butter and pecans to flour sugar mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as streusel topping.
For the cake: Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 10-inch tube pan (with 10-cup capacity) with 2 tablespoons softened butter. Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined.
Combine 2 1/4 cups flour, 1 1/4 cups sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add remaining butter and sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1½ minutes. Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each addition and scraping down sides of bowl as necessary. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.
Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle evenly with 3/4 cup streusel filling without butter or nuts. Repeat with another 2 cups batter and remaining 3/4 cup streusel filling without butter or nuts. Spread remaining batter over, then sprinkle with streusel topping with butter and nuts.
5. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester), 50 to 60 minutes. Cool cake in pan on wire rack for 30 minutes. Invert cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into wedges and serve. |
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| Nutrition per Serving: |
| Calories: |
566 |
Total Carbs: |
70.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
80.3 |
Fat: |
29.8 |
Protein: |
8.16 |
| Fiber: |
1.88 |
Sodium: |
249.48 |
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