Coffee Cake with Pecan Streusel
Preparation Method
To Make Streusel:
- Using food processor with cutting blade, combine flour, sugar, 1/4 cup brown sugar and cinnamon until combined.
- Remove 1 1/4 cups into a mixing bowl and stir in remaining brown sugar. (Save for filling to coffee cake.)
- Add butter and pecans to the remaining flour mixture in food processor.
- Pulse food processor about 15 times to chop nuts and combine for the streusel topping. Set aside.
To Make Cake:
- Position the oven rack to the lowest position in Wolf oven. Preheat oven in BAKE at 350°F.
- Grease Bundt pan with non-stick cooking spray.
- Combine flour, sugar, baking powder, baking soda and salt in mixer bowl. Mix on low speed about 30 seconds, until combined.
- Whisk together eggs, 8 ounces sour cream and vanilla in small bowl.
- To flour mixture, add butter and remaining 4 ounces sour cream; mix on low speed until combined. Increase speed to medium and mix for about 1 minute. Scrape down the sides of the bowl.
- Using low speed, gradually add sour cream/egg mixture to the flour/butter mixture.
- Scrape down sides of the bowl; beat on high for about 1 minute, or until light and fluffy.
To Assemble:
- Layer into bottom of Bundt pan: about 2 cups cake batter, 1/2 streusel filling (without nuts), about 3 cups cake batter, remaining 1/2 streusel filling (without nuts), remaining cake batter, streusel topping (with nuts).
- Bake 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow to cool in pan for 10 minutes.
- Invert onto large baking sheet, then invert again onto a serving platter.