Pecan Sour Cream Coffee Cake

Name: Pecan Sour Cream Coffee Cake
Yield: Serves 12 to 16
Ingredients: 1/2 cup, pecans, toasted, cooled, and ground fine; 3 tablespoons packed, dark brown sugar; 1 tablespoon, all-purpose flour; 1 teaspoon, ground cinnamon; 16 tablespoons, unsalted butter (2 sticks), cut into 1/2-inch pieces, at room temperature, plus 1 additional tablespoon for greasing pan; 6 , large eggs; 1 3/4 cups, sour cream; 1/4 cup, maple syrup; 1 1/2 tablespoons, vanilla extract; 3 cups (15 ounces; 425 grams), all-purpose flour; 1/2 cup, pecans, toasted, cooled, and ground fine; 1 1/4 cups (8¾ ounces; 248 grams), granulated sugar; 1 1/2 tablespoons, baking powder; 1 1/4 teaspoons, baking soda; 1 teaspoon, table salt; 1 cup (4 ounces; 113 grams), confectioners' sugar; 1 tablespoon, maple syrup; 2 tablespoons, milk

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Appears in Cook's Country December/January 2006

Desserts or Baked Goods

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Breakfast & Brunch

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Most coffee cakes aren't much more than yellow cake swirled with a sugary streusel. We wanted something different: a light coffee cake flavored with pecans and warm spices.

SERVES12 to 16

WHY THIS RECIPE WORKS

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 ...

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