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Pecan Sour Cream Coffee Cake

From

December/January 2006

Pecan Sour Cream Coffee Cake

We wanted a Pecan Sour Cream Coffee Cake recipe that was light, moist, and deeply flavored with pecans and warm spices. Beating very soft butter and eggs into the dry ingredients, before the wet ingredients are incorporated, makes the cake tender and moist—never dense. Toasting the pecans in a skillet intensified their flavor, while maple syrup both boosted the nuts’ flavor and kept the Pecan Sour Cream Coffee Cake moist.

Serves 12 to 16

Very soft butter can be incorporated into the cake easily, whereas cold or even cool butter will form unblended nuggets in the batter. You can toast, cool, and grind the nuts for both the streusel and cake together. See related recipes for other glaze suggestions.

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