My Classic Coffee Cake has a thick layer of cinnamon pecan streusel, a sweet maple glaze, and the honor of being much, much better than what you can buy in a store.
- 1 ¾ cups (8 ¾ oz/247 g) all-purpose flour
- 1 ½ cup (7 ½ oz/213 g) pecans , chopped
- 1 cup (6 oz/170 g) dark brown sugar
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) butter , cold and cubed
- ½ cup (4 oz/115 g) butter , at room temperature
- 1 cup (8 oz/225 g) granulated sugar
- 2 large eggs , at room temperature
- 1 cup (8 oz/225 g) sour cream
- 2 cups (10 oz/284 g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (3 oz/85 g) powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons whole milk
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In a large bowl, combine the flour, pecans, brown sugar, cinnamon, and salt.
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Using your fingers (or with a pastry cutter), rub in the butter until the mixture is crumbly. Set aside.
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Preheat the oven to 350°F (180°C), then butter and flour a 10 inch (25 cm) angel food cake pan.
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In the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
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Add in the eggs, one at a time, mixing well after each addition. Then mix in the sour cream until fully incorporated.
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In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add this mixture into your wet ingredients and mix on low until just combined.
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Spoon half of the batter into the prepared angel food pan and spread evenly. Sprinkle half of the streusel over the batter.
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Top with the remaining batter, smooth the top and finish with the remaining streusel.
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Bake for 65 to 75 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 15 minutes.
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In a small bowl whisk together the powdered sugar, maple syrup and milk until smooth.
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Remove the cake from the pan while still slightly warm and drizzle over the glaze.
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Serve warm with a cup of coffee or tea! Store leftovers in an airtight container at room temperature for up to 3 days.