Shelly's Recipe

PECAN SOUR CREAM COFFEE CAKE

Category: Coffee Cake

Streusel
1/2 cup toasted pecans, cooled and finely ground
3 tbsp brown sugar
1 tbsp flour
1 tsp ground cinnamon


Cake
1 cup butter, cut into 1/2 inch pieces, at room temperature, plus 1 tbsp softened butter for greasing pan
6 large eggs
1 3/4 cups sour cream
1/4 cup maple syrup
1 1/2 tsp vanilla extract
3 cups flour
1/2 cup toasted pecans, cooled and finely ground
1 1/4 cups sugar
1 1/2 tsp baking powder
1 tsp salt

Choose a glaze, if desired:
Tropical Orange Glaze
1 cup confectioners sugar
2 tbsp orange juice
1 tsp grated orange zest

Maple Glaze
1 cup confectioners sugar
2 tbsp milk
1 tsp grated maple syrup

Java Jolt
1 cup confectioners sugar
2 tbsp instant coffee dissolved in
2 tbsp milk

Cinnamon Toast
1 cup confectioners sugar
2 tbsp milk
1/2 tsp cinnamon

Streusel: Combine ingredients in a bowl and set aside.

Cake: Preheat oven to 350. Grease a bundt pan with 1 tbsp butter. Whisk eggs and next 3 ingredients in a medium bowl. Combine dry ingredients in a mixing bowl, add butter and half the egg mixture and beat on lowest setting, taking care not to splatter ingredients, until mixture starts to come together, about 15 seconds. Scrap down sides of bowl and add remaining egg mixture, beating on medium speed until batter is light and fluffy, about 2 minutes, scraping down sides after 1 minute.

Add 5 cups batter in bundt pan and smooth, sprinkle streusel over batter and cover with remaining batter, spreading it out evenly. Bake about 60 minutes. Cool cake in pan on a wire rack 30 minutes, then invert onto wire rack to cool completely before glazing, about 1 hour.

Using a fork or whisk, drizzle glaze over top and sides of cake. Slice and serve.