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Recipe Category: Cake
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Sour Cream Pecan Coffee Cake Recipe
Ingredients
- 1/2 unsalted butter, melted
- 1/4 tsp ground allspice
- 1/2 tsp bicarbonate of soda
- 1 1/4 cups sugar
- 1 1/2 cups sour cream
- 2 tsp vanilla extract
- 2 large eggs
- 1 tsp salt
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 cup plain flour
- 1/2 cup packed dark brown sugar
- 3 tbsp unsalted butter, melted
- 3/4 cup chopped pecans
- 2 cups plain flour
Method
- Preheat the oven to 350F and grease a 9-inch square pan
- For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined
- Stir in the pecans and set aside
- For the cake, sift the flour, baking powder, salt, baking soda and allspice
- In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla
- Stir this into the flour mixture until evenly blended
- Spread half of the batter into the prepared pan and sprinkle half of the streusel on top
- Use a skewer or paring knife to swirl the streusel in a bit
- Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl
- Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean
- Cool the cake in the pan to room temperature before slicing
- The cake will keep, well wrapped and unrefrigerated for up to 3 days
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