A comforting recipe from Food Wishes’ Chef John. Just as the video depicts, watch out for the crunchy pecan layer on top! Delicious with the sour cream cake base, which keeps the cake moist, which balances out the sweetness from the aromatic praline really nicely. Be generous with the cinnamon as well for maximum flavor! In this recipe, the best part of a coffee cake is the crispy, crunchy, buttery crumbs, so we doubled it up by creating a layer of it within the batter as well – creating as he said, the “ultimate” coffee cake experience.
|Pecan Sour Cream Coffee Cake adapted from Food Wishes
Coffee Cake Pecan Crumble
1/3 cup white sugar
Sour Cream Coffee Cake
1/2 cup room temperature butter
|To make Pecan Crumble
Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
To make Sour Cream Coffee Cake
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
Cream butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together.
In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter.
Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.