Coffee Cake Pound Cake
I needed to find a delicious coffee cake that I could make and freeze for a few weeks. This is a great recipe for that. I made this cake a few weeks before I needed it. Not only does it taste delicious-- it looks good when you cut in to it. All that was left was crumbs. Yummy.
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I needed to find a delicious coffee cake that I could make and freeze for a few weeks. This is a great recipe for that. I made this cake a few weeks before I needed it. Not only does it taste delicious-- it looks good when you cut in to it. All that was left was crumbs. Yummy.
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Ingredients
Pecan Streusel
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup butter
- 3/4 cup chopped pecans
Pound Cake Batter
- 1 cup finely chopped pecans
- 1 cup butter, softened
- 2-1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1 (8 oz.) container sour cream
- 2 tsp vanilla extract
- 1/4 cup firmly packed brown sugar
- 1-1/2 tsp ground cinnamon
Servings:
Instructions
- Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.
- Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
- Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.
- Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Share this Recipe
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I needed to find a delicious coffee cake that I could make and freeze for a few weeks. This is a great recipe for that. I made this cake a few weeks before I needed it. Not only does it taste delicious-- it looks good when you cut in to it. All that was left was crumbs. Yummy.
|
|
|
|
|
I needed to find a delicious coffee cake that I could make and freeze for a few weeks. This is a great recipe for that. I made this cake a few weeks before I needed it. Not only does it taste delicious-- it looks good when you cut in to it. All that was left was crumbs. Yummy.
|
Ingredients
Pecan Streusel
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup butter
- 3/4 cup chopped pecans
Pound Cake Batter
- 1 cup finely chopped pecans
- 1 cup butter, softened
- 2-1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1 (8 oz.) container sour cream
- 2 tsp vanilla extract
- 1/4 cup firmly packed brown sugar
- 1-1/2 tsp ground cinnamon
Servings:
Instructions
- Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.
- Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
- Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.
- Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Share this Recipe
Powered byWP Ultimate Recipe