• Streusel: unbleached all-purpose flour, granulated sugar, dark brown sugar, ground cinnamon, unsalted butter, pecans
  • Cake: eggs, vanilla etract, unbleached all-purpose flour, granulated sugar, baking powder, baking soda, salt, unsalted butter

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This is the sour cream base — looks kinda lumpy!

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This is the streusel —
Notice the top streusel (w/ pecans) is different from the interior streusel.

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Here we separate the sour cream base with 2 layers of interior streusel.
Then top with the exterior streusel mix.

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In the oven for ~1 hour…

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…then pop it out of the tube pan!

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(drum rolls….) Voila! <munch> <munch>

Hungry Cactus’ final verdict: A

Absolutely fun to make and totally delicious!  In fact, the texture and flavor improved over time — refrigerating it for a day or two fortified the hold, while the sour cream still kept the cake pleasantly light!  Even though I didn’t do the layering quite correctly (the 2 layers of streusel sank to the bottom!), the streusel tasted superb!  The pecan pieces highlighted the top/exterior streusel while the interior streusel kept the sour creme base interesting to taste.  I really liked this! =) Who came up with this awesome recipe???

Note: Good thing this coffeecake can be made a few days in advance!  No need to stress out on the day it’s needed!

Categories: food


Arlen · March 26, 2009 at 8:32 am

I love coffee cake! The swirl in yours looks perfect. When you’re here maybe we can have a baking party…

Nordikelt · March 26, 2009 at 10:33 pm

The streusel layers always hang kind of low on mine to. I never thought much of it, but you bring up a good point. Maybe the bottom layer of batter needs to be deeper than the top two in order to make it appear more even.

Margaret · April 12, 2009 at 10:32 pm

This looks fabulous, Ethan! Is it a secret recipe or can I have it? I’m stuffed from Easter lunch (we missed you at our table!) but this makes me hungry anyway.

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