When I was up for XMas, I promised my Gram I’d come back soon after my kitchen remodel and make her some goodies while spending time together. She requested a good coffee cake as she’s had trouble finding a good one around her neck of the woods.
This AM I gave her 2 recipe options that I thought I could craft and she chose this Pecan Streusel Coffee Cake. So much different from my kitchen, I didn’t even have to take a trip to the store – she had all of the necessary ingredients on-hand. 
It was a bit of a learning curve to play with her tilt-head mixer compared to my stand mixer, but since they’re the same brand there were some similarities.
Gram enjoyed watching me figure this one out and kept commenting her amazement that I was willing to take so long on something that she’d just want to hurry up and get done. But, maybe you have less patience at 100?? 
We’re having a great girls’ weekend, just chatting away and this #KitchenExperiment was as good as it looked once it cooled a bit… 
Pecan Streusel Coffee Cake Recipe
Ingredients
- 2 eggs
- 1 1/2 cups pecans, finely chopped
- 1 cup full-fat sour cream
- 1 cup granulated sugar
- 3/4 cup powdered sugar
- 2/3 cup light brown sugar
- 30 Tbsp all-purpose flour, divided (1 3/4 cups for batter + 2 Tbsp for streusel)
- 11 Tbsp butter, divided (3 Tbsp butter, melted + 1/2 cup butter, at 67◦ F)
- 1 Tbsp 2% milk
- 1 Tbsp vanilla
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt, divided (1/2 tsp for batter + 1/2 tsp for streusel)
- 3/4 tsp baking soda
- extra virgin olive oil (EVOO) spray
Directions
- Preheat oven to 350° F.
- Lightly spray a 9″ x 9″ baking dish with EVOO then set aside.
- In a medium bowl, stir together 1 1/2 cups finely chopped pecans, 2/3 cup brown sugar, 2 Tbsp flour, 3 Tbsp melted butter, 1 tsp cinnamon, and 1/2 tsp salt until well combined.
- Cream together 1 3/4 cups butter at 67◦ F and 1 cup granulated sugar on medium speed for about 2 mins.
- Add in 2 eggs and continue mixing on medium speed for about 2 mins.
- Add in 1 cup sour cream, 1/2 tsp salt, 1 Tbsp vanilla, 1 tsp baking powder, and 3/4 tsp baking soda and continue mixing on medium speed for about 1 min, until fully blended in
- On low speed, add a little flour at a time of the remaining 1 3/4 cups flour, until just combined.
- Transfer 1/2 of the batter to the baking dish, spreading evenly across the bottom of the dish.
- Sprinkle the batter with 1/2 of the streusel.
- Pour the remaining 1/2 of the batter on top of the streusel, gently spreading evenly across the expanse of the dish.
- Sprinkle this batter layer with the remaining 1/2 of the streusel.
- Bake for 35-40 mins.
- While coffee cake is baking, whisk together 3/4 cup powdered sugar and 1 Tbsp milk, until no lumps remain.
- Upon removing coffee cake from the oven, allow to cool for at least 5 mins, then drizzle the icing on top (you want it still warm, but not so hot that it completely melts the icing).
| Nutrition Facts | |
|---|---|
| Servings: 16 | |
| Amount per serving | |
| Calories | 368 |
| % Daily Value* | |
| Total Fat 23g | 30% |
| Saturated Fat 9.6g | 48% |
| Cholesterol 62mg | 21% |
| Sodium 284mg | 12% |
| Total Carbohydrate 38.3g | 14% |
| Dietary Fiber 1.7g | 6% |
| Total Sugars 25.5g | |
| Protein 4.6g | |
| Vitamin D 7mcg | 37% |
| Calcium 57mg | 4% |
| Iron 1mg | 6% |
| Potassium 116mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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