Classic Pecan-Streusel Sour Cream Coffee Cake

1. Make the Streusel

In a food processor, combine 106 grams of flour, 149 grams of granulated sugar, 99 grams of dark brown sugar, 15 grams of cinnamon, and 28 grams of cold butter. Process the mixture for about 15 seconds until you achieve small pebbly pieces. Add 100 grams of chopped pecans and pulse ten times, each pulse lasting a second. Transfer the streusel to a small bowl and set it aside.

2. Preheat and Prepare the Pan

Preheat your oven to 350 degrees F (175 degrees C), positioning the rack on the lowest level. Grease a 10-inch tube pan with 28 grams of softened butter to ensure the cake doesn’t stick.

3. Whisk Wet Ingredients

In a medium bowl, whisk together 4 large eggs, 360 grams of sour cream, and 15 grams of vanilla extract until well combined.

4. Mix Dry Ingredients

Using the bowl of a standing mixer, mix 326 grams of flour, 248 grams of granulated sugar, 14 grams of baking powder, 3.7 grams of baking soda, and 3.7 grams of salt. This should only take about 30 seconds to combine thoroughly.

5. Combine Butter and Sour Cream with Dry Ingredients

Add 168 grams of softened butter and 120 grams of sour cream to the dry ingredients. Mix on low speed for about 1.5 minutes. The mixture should start coming together into a thick batter. Scrape down the sides of the bowl with a rubber spatula.

6. Gradually Add Wet Ingredients

With the mixer still on low, gradually add the egg mixture in three parts, beating for about 20 seconds after each addition. Remember to scrape down the bowl to ensure everything is well incorporated. Once all the wet ingredients are added, increase the mixer speed to medium-high and beat for another minute until the batter is light and fluffy.

7. Layer the Batter and Streusel

Spread a third of the batter into the prepared pan, ensuring it covers the bottom evenly. Sprinkle half of the streusel filling over the batter. Repeat with another third of the batter and the remaining streusel filling. Finally, spread the last third of the batter on top and sprinkle the streusel topping evenly over the cake.

8. Bake the Cake

Bake the cake in your preheated oven for 50-60 minutes. You’ll know it’s done when the top feels firm to the touch and a toothpick inserted into the center comes out clean.

9. Cool the Cake

Once baked, cool the cake in the pan on a wire rack for 30 minutes. Then, carefully invert the cake onto a rimmed baking sheet to remove the pan, and reinvert it onto the wire rack. Let it cool completely for about 2 hours.

10. Serve and Store

When you’re ready to serve, cut the cake into slices and enjoy. If you have leftovers, wrap them in foil and store them at room temperature for up to 5 days.