For me, the best part about any coffee cake recipe is the crispy, crunchy, buttery crumb topping. In this recipe, I significantly increased the amount of crumb topping and hid a layer inside the cake!
Ingredients
- ½ cups pecans: 1 piece (chopped)
- white sugar: 0.33333 cup
- packed light brown sugar: 0.33333 cup
- butter: 3 Tbsp (melted)
- cinnamon: 1 tsp
- salt: 0.125 tsp
- ⅞ cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- baking soda: 0.75 tsp
- fine sea salt: 0.5 tsp
- white sugar: 1 cup
- unsalted butter: 0.5 cup (softened)
- eggs: 2 piece
- sour cream or creme fraiche: 1 cup
- ½ teaspoons vanilla extract: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.
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Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
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Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
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Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
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Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
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Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving. Chef John
