The Kitchen Whisperer

Sour cream Coffeecake with Cinnamon Pecan Streusal and Maple Pecan Glaze

March 19th, 2012 |

Oh my goodness.. I swear this thing went viral yesterday after my posting it! I received a bajillion requests for the recipe. WOW! I wish you could see my face as I am positively beaming! You just have no idea how much stuff like that means to me. I so want to open up a bistro and to have people all the way across the world asking for the recipe… Thank you!

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

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Author: The Kitchen Whisperer

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Ingredients

Cake

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)

Streusel

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.

Glaze

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)

Instructions

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.