- 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
This is the sour cream base — looks kinda lumpy!
This is the streusel —
Notice the top streusel (w/ pecans) is different from the interior streusel.
Here we separate the sour cream base with 2 layers of interior streusel.
Then top with the exterior streusel mix.
In the oven for ~1 hour…
…then pop it out of the tube pan!
(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!