Sour Cream Pecan Coffee Cake
Moist sour cream pecan coffee cake
| Crumb: | |
|---|---|
| 3/4 | cup Chopped Pecan |
| 3 tbsp | White Sugar |
| 3 tbsp | Light Brown Sugar |
| 1/2 tsp | Cinnamon |
| 1.5 tbsp | Melted Butter |
| Cake: | |
|---|---|
| 15 tbsp 1 Cup minus 1 Tbsp |
All Purpose Flour |
| 1/2 tsp | Baking Powder |
| 3/8 tsp | Baking Soda |
| 1/4 cup | Butter |
| 1/2 cup | Granulated Sugar |
| 3/4 tsp | Vanilla Extract |
| 1 | Egg |
| 1/2 cup | Sour Cream |
Instructions:
- Preheat oven to 350F.
- Grease 12 slot muffin tin.
- Make crumb topping by mixing crumb ingredients in a small bowl. Set aside.
- Cake batter:
- mix butter, sugar, and vanilla extract until fluffy.
- add an egg and mix.
- add sour cream and mix.
- Sift all the dry ingredients into the batter. Fold it in.
- Split batter into 24 parts.
- Fill each muffin slot with 1 part batter.
- Split crumb into 24 parts
- Fill each muffin slot with 1 part crumb on top of batter.
- Repeat with remaining batter and crumb. - Bake at 350°F for 30 minutes.
Stays crunchy till day two, gone by day three.