Breakfast Favorites, Sour Cream Coffee Cake

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Breakfast Favorites

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Sour Cream Coffee Cake

Crumb topping

Cake

11⁄2 cups (375 ml) all-purpose flour 11⁄2 sticks (3⁄4 cup) [175 ml] unsalted

butter, softened

1⁄3 cup (80 ml) packed light brown sugar

1⁄3 cup (80 ml) sugar

11⁄4 teaspoon (6.25 ml) ground cinnamon

1 cup (250 ml) pecans, chopped

Struesel

1⁄3 cup (80 ml) all-purpose flour

1⁄2 cup (125 ml) packed light brown sugar, divided

3⁄4 teaspoon (3.75 ml) ground cinnamon

3 tablespoons (45 ml) cold butter

12 tablespoons (180 ml) unsalted butter, softened

11⁄4 cup (310 ml) sugar

1 tablespoon (15 ml) baking powder

3⁄4 teaspoon (3.75 ml) baking soda

3⁄4 teaspoon (3.75 ml) salt

4 large eggs

1 tablespoon (15 ml) vanilla

11⁄2 cups (375 ml) sour cream

21⁄4 cups (560 ml) all-purpose flour

Crumb topping: In a small bowl, combine flour, butter, brown sugar, gradu- lated sugar and cinnamon mix with fork until large crumbs are formed. Add pecans and mix to incorporate.

Streusel: In another small bowl, combine flour, brown sugar, cinnamon and butter. Mix with fork until large crumbs are formed.

Cake: Lower oven rack to lowest position. Preheat oven 350ºF (180ºC). Grease 10-inch bundt ban with butter.

Using the flat paddle attachment, cream butter on medium speed until smooth. Add sugar, baking powder, baking soda and salt. Beat on medium speed for 3 minutes. With mixer on low speed, add in eggs 1 at a time until well-blended, mix in vanilla and sour cream. Gradually add flour. Continue to mix until well blended.

Spread about 2 cups (500 ml) of batter into the bottom of prepared pan, Sprinkle evenly with 1⁄2 of streusel mixture. Repeat. Spread remaining batter over and top with crumb topping.

Bake 50 to 60 minutes or a toothpick inserted into the center of the cake comes out clean. Cool on wire rack 30 minutes. Invert cake onto plate and then flip on wire rack with topping side up. Cool completely. Makes one cake.