Description
A moist, sour cream-based coffee cake with a double layer of crunchy maple-infused pecan streusel.
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream
1/4 cup pure maple syrup
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1/2 cup brown sugar
1 tbsp ground cinnamon
2 tbsp melted butter (for streusel)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or a springform pan.
Step 2: Prepare the streusel by mixing the chopped pecans, brown sugar, cinnamon, and 2 tablespoons of melted butter in a small bowl until crumbly.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the sour cream, maple syrup, and vanilla extract.
Step 5: Sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Spread half of the batter into the prepared pan. Sprinkle half of the pecan streusel mixture evenly over the batter.
Step 7: Carefully spread the remaining batter over the streusel layer, then top with the remaining streusel.
Step 8: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for at least 15 minutes before slicing.
Notes
Use real maple syrup for the best flavor. For an extra crunch, toast the pecans for 5 minutes at 350°F before adding them to the streusel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 28g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
