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Cinnamon Streusel Coffee
Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, a 10 inch (25 cm) round tube pan. Place the tube pan on a baking sheet.
Cinnamon Streusel:
Place the pecans on a baking sheet and bake for about 6 to 8 minutes or until
brown and fragrant. Let cool and then finely chop (this can be done in a food
processor). Then, in a bowl, stir together the finely chopped pecans with the
sugars and ground cinnamon.
Cake: In a bowl, stir the
baking soda into the sour cream.
In another bowl, sift or whisk
together the flour, baking powder, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the butter until smooth. Gradually add the sugar and continue to beat,
on medium high speed, until light and fluffy (about 3-5 minutes). Add the eggs,
one at a time, beating well after each addition. Scrape down the sides and
bottom of
the bowl as needed. Beat in the vanilla extract. With the mixer on low
speed, add the flour mixture (in three additions) and sour cream
(in two additions) alternately, starting and ending with the flour mixture. Mix
only until combined.
Place 1/3 of the batter (2
cups) (470 grams) in your pan, smoothing with an offset spatula or the back of a
spoon. Next, sprinkle 1/3 of the Cinnamon Streusel (scant 3/4 cup) (85 grams)
over the batter. Gently press the Streusel into the cake batter. Then top with
another 1/3 of the cake batter (2 cups) (470 grams) again smoothing with an
offset spatula or the back of a spoon. Sprinkle with another 1/3 of the Streusel
(scant 3/4 cup) (85 grams) and gently press the Streusel into the cake batter.
Repeat with the remaining cake batter and Streusel.
Bake in preheated
oven for about 60 to 70 minutes
or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool. Then remove the cake from the
pan.
Makes about 12 - 16 servings.
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