Recipe: Pecan Streusel Coffee Cake

PECAN STREUSEL COFFEE CAKE

1/2 cup plus 2 tbsp unsalted butter
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
FOR THE STREUSEL TOPPING:
1 cup pecans, coarsely chopped
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
3 tbsp unsalted butter, softened
2 tsp vanilla

Heat oven to 325 degrees F. Grease a 9 to 9 1/2-inch springform pan.

Melt butter in a medium saucepan (or in a bowl in microwave). Remove from heat; cool slightly.

Mix flour, baking powder, baking soda and salt in a large bowl.

Add sugar, eggs and vanilla to butter; whisk to blend well. Stir in sour cream.

Put Streusel Topping ingredients into a small bowl. Work with fingers or a fork until coarse crumbs form.

Add sour cream mixture to flour mixture; stir just until well blended (batter may be slightly lumpy). Spread in prepared pan. Sprinkle with topping.

Bake 1 hour 5 minutes to 1 hour 15 minutes until a wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 15-20 minutes. Loosen edges of cake with a knife; remove pan sides; cool cake completely.

Servings: 12
Source: Woman's Day magazine, November 1, 2000