Ingredients: |
Ingredients: Streusel
1/2 c pecans toasted, cooled and ground fine
3 T dark brown sugar
1 T all purpose flour
1 t cinnamon
Cake
16 T (2 sticks) unsalted butter, cut into 1/2 inch pieces at room temp, plus 1 T softened butter for greasing pan
6 large eggs
1 3/4 cups sour cream
1/4 maple syrup
1 1/2 T van extract
3 c all purpose flour
1/2 c pecans toasted, cooled and ground fine
1 1/4 c granulated sugar
1 1/2 T baking powder
1 1/4 t baking soda
1 t salt
1 recipe glaze
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Directions: |
Directions:For the streusel
Combine ingredients in small bowl and set aside.
For the cake
Adjust oven rack to lowest position and preheat to 350 degrees F
Grease 12 c nonstick pan with 1 T softened butter.
Whisk eggs, sour cream, maple syrup, and vanilla together in medium bowl
With electric mixer, mix flour, pecans, sugar, BP, BS, and salt on lowest speed until combined.
Add room temperature butter and half of egg mixture and beat on lowest setting. until mixture comes together about 15 seconds. Scrape down sides of bowl add remaining egg mixture and beat on medium until batter is light and fluffy, about 2 minutes. (scrape down sides of bowl again at the 1 minute mark.
Add 5 c of batter to Bundt pan using rubber spatula to smooth out surface. Sprinkle streusel evenly over batter and then cover with remaining batter.
Bake about 60 minutes until skewer inserted into middle of cake comes out with a few crumbs attached. Cool cake on rack for 30 minutes, then invert onto wire rack to cool completely until glazing about an hour.
Using fork drizzle glaze over top and sides of cake.
there glaze was a standard 10x sugar glaze so I didn't include that. |
This recipe for Nuttiest ever coffee cake is from