Sour Cream Pecan Coffee Cake

 “It’s fun to get together and have something good to eat at least once a day.  That’s what human life is all about – enjoying things.” ~ Julia Child

Sour Cream Coffee Cake with a Pecan Streusel

Last weekend we visited my sister-in-law and brother-in-law in Randolph, New Hampshire.  Randolph is located in the White Mountain National Forest; and from my sister-in-law’s property you can see the Presidential Mountain Range.

The scenery is exquisite year round and particularly gorgeous during the fall. The weather was absolutely glorious; and the foliage was at peak color. In the Albany, New York area, we have about another week to ten days before the foliage reaches its peak color, so I get to experience the beautiful colors twice.    For a lover of fall that is a great thing.

We hiked along the rail trail where the photo below was taken. This is a pond created by a beaver dam. In the bottom right of the photo, you can see beaver tail impressions in the soil.

I baked a sour cream pecan coffee cake because it is always a big hit; and it is my son-in-law’s favorite. This extra moist cake did not disappoint.

Gather the dry ingredients,

And the wet ingredients.

Preheat the oven to 350 degrees.  Grease and flour a 10 inch tube pan.

In a stand mixer, cream the butter and the sugar until light and fluffy, about 3-4 minutes. Mix in the room temperature eggs one at a time. Then beat for an additional 2 minutes.

In a medium sized bowl, mix together the vanilla, milk and sour cream.  Set aside.

Sift the flour, baking soda, baking powder and salt together. Set aside.

Beginning and ending with the flour, mix 1/3 of the flour mixture into the creamed butter mixture. Then mix in ½ of the sour cream mixture. Continue with 1/3 of the flour mixture, then the remaining sour cream mixture. End with the remaining flour mixture.

Streusel Mixture:

In a small bowl, mix together the pecans, brown sugar, cinnamon, flour and butter.

Assembly:

Spoon 1/3 of the batter into the prepared tube pan. Sprinkle 1/3 of the streusel on top of the batter. Add another 1/3 of the batter and 1/3 of the streusel. Add the remaining batter and top with the remaining streusel.

Bake about 55-60 minutes until a cake tester comes out clean. Let the cake cool in the pan for 15 minutes before removal.  Let the cake cool completely before removing the center tube section.

The Glaze:

In a small saucepan, melt the butter.  Stir in the confectioner’s sugar, the cinnamon and the pure maple syrup. Whisk constantly until smooth.  Adjust the glaze to a drizzling consistency by adding additional syrup if it is too thick or extra confectioner’s sugar if it is too thin. Spoon over the top of the cake when cool.

Sour Cream Pecan Coffee Cake

By Patricia Rio Published: October 6, 2013

• Sour Cream Pecan Coffee Cake

  • 4.33 / 5 5
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  3 votes, 4.33 avg. rating (88% score)
• Yield: 8-10 Servings
• Prep: 40 mins
• Cook: 55-60 mins
• Ready In: 1 hr 35 mins

 “It’s fun to get together and have something good to eat at least once a day.  That’s what human life is all about – …

Ingredients

• 3/4 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup whole or 2% milk
• 1 3/4 cups sour cream
• 3 cups white flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup pecans, finely chopped Streusel
• 1 1/2 cups packed light brown sugar Streusel
• 1 tablespoon ground cinnamon Streusel
• 1/2 cup white flour Streusel
• 4 tablespoons cold unsalted butter, cut into small pieces Streusel
• 1 cup confectioner's sugar Glaze
• 1/4 teaspoon ground cinnamon Glaze
• 2 tablespoons unsalted butter Glaze
• 1/3 cup pure maple syrup Glaze

Instructions

1. Preheat the oven to 350 degrees. Grease and flour a 10 inch tube pan.
   
2. In a stand mixer, cream the butter and the sugar until light and fluffy, about 3-4 minutes. Mix in the room temperature eggs one at a time. Then beat for an additional 2 minutes.
   
3. In a medium sized bowl, mix together the vanilla, milk and sour cream. Set aside
   
4. Sift the flour, baking soda, baking powder and salt together. Set aside.
   
5. Beginning and ending with the flour, mix 1/3 of the flour mixture into the creamed butter mixture. Then mix in ½ of the sour cream mixture. Continue with 1/3 of the flour mixture, then the remaining sour cream mixture. End with the remaining flour mixture.
   
6. Streusel Mixture: In a small bowl, mix together the pecans, brown sugar, cinnamon, flour and butter.
   
7. Assembly: Spoon 1/3 of the batter into the prepared tube pan. Sprinkle 1/3 of the streusel on top of the batter. Add another 1/3 of the batter and 1/3 of the streusel. Add the remaining batter and top with the remaining streusel.
   
8. Bake about 55-60 minutes until a cake tester comes out clean. Let the cake cool in the pan for 15 minutes before removal. Let the cake cool completely before removing the center tube section.
   
9. The Glaze: In a small saucepan, melt the butter. Stir in the confectioner’s sugar, the cinnamon and the pure maple syrup. Whisk constantly until smooth. Adjust the glaze to a drizzling consistency by adding additional syrup if it is too thick or extra confectioner’s sugar if it is too thin. Spoon over the top of the cake when cool.
   
10. Enjoy!!