Pecan Coffee Cake

For a going-away celebration I made a Pecan Coffee Cake which was out of this world. I followed this adapted version of this original recipe. Just so I don’t forget, I’m writing it down here.

I have no picture. I was too tired last night to wait until it came out the pan, so the cake stuck to the pan this morning. Although I used a Bundt pan, I had to serve the cake upside down because the top was unpresentable. The presentation wasn’t beautiful, but it was so moist and delicious — the kind of cake everyone wants the recipe. Even my husband and young son were liking the cake pan clean, hoping I would bring back leftovers.

The reviews of this cake mention the topping sank to the bottom of the cake. Since I used a Bundt, I was actually hoping for that result, but my topping didn’t sink. I think I mixed the cake very well (I have a Kitchenaid) and it was too fluffy to sink. Also, I had finely chopped my pecans; they were not chopped coarsely. So the next time, I will sprinkle some of the topping into the bottom of the pan and the remaining topping sprinkle into the cake batter when only half of it is in the pan.

Cake:
2 cups all-purpose flour
1/4 teaspoon salt
1 Tablespoon baking powder
1 cup unsalted butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs, room temperature
1 Tablespoon vanilla extract

Topping:
3/4 cup brown sugar
1 1/2 cups chopped pecans
2 teaspoons ground cinnamon
4-5 Tablespoons butter, melted

Preheat oven to 325 degrees. Grease and flour a Bundt pan.

Sift together flour, baking powder, and salt, set aside.

In mixing bowl, cream butter until fluffy. Add sour cream gradually, mixing in between, then beat in sugar. Mix until all smooth and creamy. Add eggs, one at a time, and then mix in vanilla. By hand, fold in the flour mixture gradually, mixing only until blended.

Pecan Topping: Mix together brown sugar (remove all lumps), cinnamon, and pecans. Add melted butter and stir together until crumbly mixture.

Into Bundt pan, sprinkle 1/2-3/4 of mixture into the bottom of the pan. Add half the cake batter into the pan, sprinkle the remaining topping, then add the rest of the cake batter.

Bake in 325 degree F. oven for 30-35 minutes, or until toothpick comes out clean. Remove from oven to cool for 10 minutes, then remove cake from pan and let cool on cake rack.

The cake is sweet and moist, but if desired, drizzle a confectioner’s icing for presentation purposes.

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