Ingredients: |
Ingredients: For the Topping:
1 cup pecans
¼ cup plus 2 tablespoons light brown sugar, lightly packed
2 teaspoons ground cinnamon
For the Batter:
2 extra-large eggs
2 cups créme fraîche or full fat sour cream
1 tablespoon pure vanilla extract
2 sticks unsalted butter, chilled and cut into 1-inch cubes
1 tablespoon finely chopped lemon zest
1 tablespoon baking powder
½ teaspoon kosher salt
2 cups granulated sugar
3 cups unbleached all-purpose flour
Softened butter for greasing the pan
Non-stick cooking spray
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Directions: |
Directions:1). Adjust the oven rack to the middle position and preheat the oven to 325 degrees. Grease a 10-inch Bundt pan with softened butter, then spray with non-stick cooking spray and set aside.
2). To prepare the topping, spread the pecans on a baking sheet and toast in the oven until lightly browned, about 10 to 12 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool and chop coarsely. In a small bowl, combine the nuts with the brown sugar and cinnamon and set aside.
3). For the batter, turn the oven up to 350 degrees. In a small bowl, whisk together the eggs, créme fraîche or sour cream, and vanilla extract and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest, baking powder, and salt on low speed about 2 to 3 minutes, until softened. Add the sugar and turn the mixer up to medium speed and process an additional 3 to 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Turn the mixer to low and add the egg mixture a few tablespoons at a time and mix until incorporated. Add the flour to the butter mixture in 3 batches, turning the mixer off before each addition and mixing on low until just combined.
4). Pour half of the batter into the prepared pan and spread to even out. Sprinkle half of the topping over the surface and pour the remaining batter over it, spreading evenly. Sprinkle the surface with the remaining topping. Bake for 1 hour, until firm or a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. |
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