Pecan Sour Cream Coffee Cake

Total duration    : 1 h 30 min
Cooking             : 55 min
Preparation        : 35 min


·         SPRINKLES

1/2 cup (125 ml) dark packed brown sugar
1/4 cup (65 ml) all-purpose flour
5 ml (1 tsp) ground cinnamon
45 ml (3 tbsp.) Unsalted and melted butter
3/4 cup (190 ml) chopped pecans

·         CAKE

500 ml (2 cups) all-purpose flour
15 ml (1 tbsp) baking powder
5 ml (1 tsp) salt
3 ml (1/2 tsp) baking soda
1 ml (1/4 tsp) ground Jamaican peppers
1/2 cup (125 ml) unsalted and melted butter
1 1/4 cups (315 ml) sugar
1 1/4 cups (315 ml) sour cream
2 large eggs
10 ml (2 tsp) vanilla extract


Preheat the oven to 350 ° F and grease a 23 cm square pan

·         SPRINKLES:

Combine brown sugar, flour, and cinnamon and add the melted butter, stirring to combine. Add the pecans, stir, and set aside.

·         CAKE:

1.    Sift flour, baking powder, salt, baking soda, and allspice. In another bowl, whisk the melted butter, sugar, sour cream , eggs, and vanilla. Add this mixture to the dry ingredients and stir until everything is well combined.
2.    Pour half of the dough into the prepared pan and half of the streusel preparation over it. With a skewer or a small knife, make swirls. Pour the rest of the dough and spread it evenly. Put the rest of the streusel preparation and make other swirls.
3.    Bake the cake 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Let cool in the mold at room temperature before slicing.

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