Brown Sugar Pecan Coffee Cake
- 2 c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ½ c. butter (room temp)
- 1 ½ c. sugar
- 3 eggs
- 1 c. sour cream or plain Greek Yogurt
- 1 tsp. vanilla extract
- 1 c. brown sugar, packed
- 1 c. pecans, finely chopped (optional)
- 1 tsp. cinnamon
- 4 Tbsp. flour
- 4 Tbsp. butter, melted
Preheat oven to 350F. Place Fluted Square Mold on Perforated Baking Sheet and set aside. With an electric mixer, cream butter and sugar until light and fluffy.
Beat in eggs one at a time. Set aside. In a separate mixing bowl, whisk together flour, baking soda, baking powder and salt. With the electric mixer on low add the flour mixture one spoonful at a time. Add sour cream and vanilla and mix for an additional 30 seconds.
Directions for brown sugar streusel:
Mix brown sugar, nuts, cinnamon and flour until incorporated. Stir in melted butter until crumbly.
Directions for assembling the cake:
Add 1/3 streusel to the bottom of fluted mold. Add half of the cake batter. Then layer 1/3 streusel. Top with remaining batter and with remaining streusel. Bake 50 minutes or until knife comes out clean.
Let cake cool cake in mold then turn cake out onto a serving plate.