Sour Cream-Pecan Coffee Cake


Shua made for her team. So moist and fluffy!
½ C pecans
10 Tbsp unsalted butter, softened
1 ½ C light brown sugar
1 ½ C plus 2 Tbsp flour
1 tsp ground cinnamon
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ C sour cream
2 large eggs
Preheat oven to 350 degrees. Spray the baking pan with cooking spray.

Place the pecans in the work bowl of the food processor and pulse two or three times to coarsely chop. Cut 2 Tbsp of the butter into ¼” pieces and add to the work bowl along with ½ C of brown sugar, 2 Tbsp flour, and the cinnamon. Pulse once or twice to combine; do not over process. The mixture should be crumbly, and not hold together. Transfer the topping to a small bowl and place in the freezer while preparing the batter. This is to ensure that it will stay crumbly when baked and not melt.

Combine the remaining 1 C brown sugar, flour, baking powder, baking soda, and salt in the bowl and pulse. (Washing the bowl is not necessary.) Pulse once or twice to combine. Cut the remaining butter into 8 or so pieces and add to the food processor along with the sour cream. Process until moistened. Add the eggs and process, scraping down the bowl two or three times as necessary, until the batter is smooth.

Scrape the batter into the prepared pan, smooth the top with the spatula, and sprinkle with the pecan mixture. Bake until the toothpick inserted into the center comes out clean, 35-40 minutes. Let cool in the pan about 15 minutes and serve warm.

8” square pan, from Instant Gratification

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