I’m sure I’ve said it here before, but I’m not a big cake
guy. I’ll take a few bites at a wedding for appearances, and of course on a
birthday, since that’s what you do, but besides that, cake is none of my
business. However, one big exception would be the crumby goodness that is pecan sour
cream coffee cake.
As I mention in the video, the best part of a coffee cake is the crispy, crunchy, buttery crumbs; so we significantly upped the amounts used.
I’m not sure why everyone doesn’t do this…maybe their health? Regardless, it creates
what I think is the “ultimate” coffee cake experience.
One tip for placing on the second layer of batter: You can
use a piping bag to squeeze an even layer, and then touch it up with a spatula.
Having said that, as you saw in the clip, even if you spread by hand, and mix
in a few nuts, it still comes out beautifully.
This recipe is really foolproof, but mind your baking time.
I used an 8” x 12” cast iron casserole dish, and it took about 35 minutes, but
times will vary for glass dishes, as well as for slightly larger dishes, like
the classic 9” x 13.” I’d start checking around 30 minutes, and go from there.
I really hope you give this extra crumby coffee cake a try soon. Enjoy!
Ingredients for 8 to 12 portions:
For the crumb:
1/3 cup white sugar
1 teaspoon cinnamon
1/3 cup packed light brown sugar
1 1/2 cup pecans, finely chopped
3 tablespoons melted butter
1/8 teaspoon salt
For the cake:
1/2 cup room temperature butter
1 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla
1 cup sour cream or crème fraiche
1 7/8 cups all-purpose flour (Almost 2 cups. Do not pack
cups. Spoon in gently.)
1/2 teaspoon fine salt
3/4 teaspoon baking soda
1 teaspoon baking powder
– Bake at 350 for 30-35 minutes, or until a skewer comes out