We’ve been having major network issues here – apparently living in the country our tin cans and string that we use for phone lines and DSL got rusted and we had to wait for them to empty out 2 more soup cans With that being said I was going nuts at work today praying they were able to fix the lines. While they are ‘okay’ they still are subpar. I told Mr. Fantabulous to bribe them with coffeecake and a coffee. He must have as they are coming back out tomorrow to possibly run brand new lines outside just for us. THE POWER OF BAKED GOODS! LOL
hmmm… I wonder if that’ll work for me at my work since I’m vying for a promotion this June…
Anyway, without further adieu, here is the recipe. What I LOVE LOVE LOVE about this recipe (like most of the ones I give you) you can easily add other things to it. I’ve made this with dessicated coconut (remember I gave you the recipe how to make your own) and caramel; mashed bananas and rum, chocolate streusal (seriously that stuff should be illegal!); the possibilities are endless I think.
The next time I make this I’m going extreme – Candied Bacon, Maple Walnut and Chocolate. Oh yeah.. it’s going to be INSANE!
|Sour cream Coffeecake with Cinnamon Pecan Streusal and Maple Pecan Glaze|
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups white sugar
- 3 extra-large eggs, room temperature (must be XL)
- 1 1/2 tsp pure vanilla bean paste
- 1 1/4 cups sour cream (you can sub in vanilla yogurt)
- 2 1/2 cups cake flour (do not use all purpose or any other flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (I prefer to use kosher salt)
- 1/2 cup light brown sugar, packed
- 1 cup all-purpose flour
- 3 tsp cinnamon
- 1/2 tsp kosher salt
- 6 Tbls very cold unsalted butter, cut into pieces
- 1 1/2 cups brown sugared pecans (optional) recipe below*
Brown Sugared Pecans
- 1 1/2 cups pecans
- 6 Tbl butter
- 6 Tbl brown sugar
- Put the butter in a sauté pan on medium heat.
- When melted add in the pecans and stir to coat with the butter.
- Add in the brown sugar and stir for 5-7 minutes until the sugar begins to caramelize and you can smell the nuts ‘toasting’.
- Turn off the heat and move to a cool burner on your stove.
- Allow to completely cool before adding to mixture.
- 1/2 cup confectioners’ sugar
- 2 Tbls real maple syrup
- 2 Tbl milk
- 1/2 tsp brown sugar
- 1/2 tsp cinnamon
- 1/2-3/4 cup toasted pecans (whole)
- Preheat the oven to 350.
- Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of stand mixer fitted with the paddle attachment until light in color (about 4-5 minutes).
- Add the eggs 1 at a time mixing well after each addition.
- Add in the vanilla and sour cream mixing just until incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. You do not want to incorporate air into this batter.
- Next make the streusel: Add the brown sugar, flour, cinnamon, salt, and butter in a bowl and using a pastry cutter, cut it until it forms a crumble.
- At this point you can add in the nuts.
- Spoon half the batter into the pan and spread it out with rubber spatula.
- Next sprinkle half the streusel on top of the batter.
- Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
- Bake for 50 to 60 minutes (middle rack), until a wooden skewer comes out clean.
- Allow the cake to cool on a wire rack for at least 30 minutes.
- Place your serving plate on top of the pan and carefully flip it over while pressing the plate and pan together.
- Lift up the pan and the cake will be streusel side up.
- Make the glaze: Whisk together the confectioners’ sugar, brown sugar, cinnamon and maple syrup together, adding a few drops of milk if necessary, to make the glaze thinner.
- Mix in the toasted pecans (1/2-3/4 cups).
- Spoon over the top of the cake.