Coffee Cake with Pecan-Cinnamon Streusel

Name: Coffee Cake with Pecan-Cinnamon Streusel
Yield: Serves 8 to 10
Ingredients: 1 cup, pecans, toasted; 1/3 cup packed (2 1/3 ounces), brown sugar; 1/2 cup (2 1/2 ounces), all-purpose flour; 3/4 teaspoon, ground cinnamon; 1/4 teaspoon, salt; 4 tablespoons, unsalted butter, melted and cooled; 1 teaspoon, water; 1 2/3 cups (8 1/3 ounces), all-purpose flour; 1 cup (7 ounces), sugar; 1 teaspoon, ground cinnamon; 1 teaspoon, baking powder; 1/2 teaspoon, baking soda; 3/4 teaspoon, salt; 7 tablespoons, unsalted butter, cut into 7 pieces and softened; 3/4 cup, milk; 1 , large egg plus 1 large yolk; 1 teaspoon, vanilla extract

81 comments

Appears in Cook's Illustrated January/February 2018, America's Test Kitchen TV

Desserts or Baked Goods

Quick Breads

Could we streamline the process for this breakfast treat and still produce a soft, tender crumb crowned with a crunchy, nutty streusel?

SERVES8 to 10

TIME1¾ hours, plus 2 hours cooling

has video

WHY THIS RECIPE WORKS

Our streusel-topped coffee cake recipe makes use of a food processor for mixing both the cake and the streusel topping. To make sure our cake was tender despite the aggressive action of the food processor's blades, we opted to use the rever...

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