Pecan Sour Cream Coffee Cake

Name: Pecan Sour Cream Coffee Cake
Yield: Serves 12 to 16
Ingredients: 1/2 cup, pecans, toasted, cooled, and ground fine; 3 tablespoons packed, dark brown sugar; 1 tablespoon, all-purpose flour; 1 teaspoon, ground cinnamon; 16 tablespoons, unsalted butter (2 sticks), cut into ½-inch pieces, at room temperature, plus 1 additional tablespoon for greasing pan; 6 , large eggs; 1 3/4 cups, sour cream; 1/4 cup, maple syrup; 1 1/2 tablespoons, vanilla extract; 3 cups (15 ounces/425 grams), all-purpose flour; 1/2 cup, pecans, toasted, cooled, and ground fine; 1 1/4 cups (8¾ ounces/248 grams), granulated sugar; 1 1/2 tablespoons, baking powder; 1 1/4 teaspoons, baking soda; 1 teaspoon, table salt; 1 cup (4 ounces/113 grams), confectioners' sugar; 1 tablespoon, maple syrup; 2 tablespoons, milk

Desserts or Baked Goods
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Breakfast & Brunch
Cakes

Appears in Cook's Country December/January 2006

Most coffee cakes aren't much more than yellow cake swirled with a sugary streusel. We wanted something different: a light coffee cake flavored with pecans and warm spices.

SERVES 12 to 16

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