Cinnamon-Pecan Streusel Coffee Cake

Here’s evidence that the best recipes survive with barely a tweak. Sour cream coffee cake, layered with cinnamon-pecan streusel, has been popular for decades. No need to change a good thing.




1. Preheat oven to 350°F. Spray a 10-inch tube pan with nonstick cooking spray.

2. In a large mixing bowl beat butter and 1 cup of the granulated sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3. In a medium bowl, stir together flour, baking soda and salt. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour mixture.

4. In a small bowl, combine remaining 1/2 cup granulated sugar, brown sugar, cinnamon and pecans.

5. Sprinkle one-third of the cinnamon-sugar mixture in the bottom of the prepared pan. Spread half the batter in the pan. Evenly sprinkle one-third of the cinnamon-sugar mixture over the batter. Pour remaining half of the batter in the pan; gently spread to cover the cinnamon-sugar mixture. Evenly sprinkle the remaining one-third of the cinnamon-sugar mixture over the batter.

6. Bake 1 hour or until a toothpick inserted in the center of cake comes out clean. Cool in pan 10 minutes.  Use a knife to loosen sides before removing. Place on serving plate. Serve warm.

Nutrition Per Serving

300 Calories, 16g Fat, 7g Saturated Fat, 0g Trans Fat, 55mg Cholesterol, 190mg Sodium, 37g Carbs, 1g Fiber, 25g Sugar, 4g Protein. Daily Values: 8% Vitamin A, 0% Vitamin C, 4% Calcium, 6% Iron
© 2016 Marsh Supermarkets, Inc.