Pecan Sour Cream Coffee Cake

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READY IN: 1hr 45mins
Recipe by ratherbeswimmin

America's Test Kitchen

Ingredients Nutrition

Directions

  1. Streusel: mix all the ingredients together in a small bowl; set aside.
  2. Cake: adjust oven rack to the lowest position; preheat oven to 350°.
  3. Grease a 12-cup nonstick Bundt pan.
  4. Whisk the eggs, sour cream, maple syrup, and vanilla together in a bowl.
  5. Whisk the flour, pecans, sugar, baking powder, baking soda, and salt together in a large bowl.
  6. Beat the butter and half of the egg mixture into the flour mixture with an electric mixer on low speed until the mixture starts to come together, about 15 seconds.
  7. Scrape the bowl with a rubber spatula, add the remaining egg mixture, and continue to beat on medium speed until the batter is light and fluffy, 2-3 minutes, stopping to scrape down the bowl and beaters as needed.
  8. Add 5 cups of the batter to the Bundt pan, using a rubber spatula to smooth out the surface.
  9. Sprinkle the streusel evenly over the batter and then cover with the remaining batter, spreading it out evenly.
  10. Bake until a pick inserted into the middle of the cake comes out with a few crumbs attached, 50-60 minutes, rotating the pan halfway through baking.
  11. Cool the cake in the pan on a wire rack for 30 minutes, then invert onto a wire rack to cool completely before glazing, about 1 hour.
  12. Glaze: whisk the powdered sugar, orange juice, cinnamon, and orange zest together in a small bowl, then drizzle over the cake before serving.

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