If I had my way, I would make a giant bowl of this cinnamon pecan streusel and eat it with a cookie scoop.
But since eating spoonfuls of butter, brown sugar, and cinnamon probably isn't socially acceptable, I made this coffee cake instead.
Because it was raining. And rain makes me want to bake something cinnamony and sugar-topped.
It's a compulsion.
... that's probably why there's so many snickerdoodles in the freezer.
This was the best coffee cake ever. The cake was light, moist, and melt-in-your-mouth delicious...
With a ribbon of brown sugar, cinnamon, and toasted pecans winding right through the center (excuse the crumbs... we were hungry!)...
And just a little bit of streusel on top.
Oh and glaze.
Maybe rainy days aren't such a bad thing. Happy spring!
1 3/4 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1/2 cup coarsely chopped toasted pecans
1/4 cup brown sugar
1/4 teaspoon cinnamon
1 cup coarsely chopped toasted pecans
1 stick unsalted butter, room temperature
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1 cup confectioners' sugar
2 tablespoons whole milk
Preheat the oven to 350°F and butter or spray with a nonstick cooking spray a 9-inch tube pan with a removeable bottom.
To make the streusel topping, mix together flour, brown sguar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in pecans and refrigerate until ready to use.
To make the streusel center, mix together the brown sugar, cinnamon, and pecans, and set aside.
To make the cake, sift flour, baking powder, baking soda, and salt into a bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Contiue to beat until well combined.
Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool completely. Remove cake from pan and transfer to parchment.
To make the glaze, mix together confectioners' sugar and milk. Drizzle over cake and let drip down the sides. Let set for 5 minutes before serving. Can be stored at room temperature for up to 5 days.
Source: From Martha Stewart Living, March 2011.