Coffee Cake Pound Cake

Name: Coffee Cake Pound Cake
Ingredients: PECAN STREUSEL; 1/2 cup firmly packed brown sugar; 1/2 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 cup butter; 3/4 cup chopped pecans; POUND CAKE BATTER; 1 cup finely chopped pecans; 1 cup butter, softened; 2 1/2 cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1 (8-oz.) container sour cream; 2 teaspoons vanilla extract; 1/4 cup firmly packed brown sugar; 1 1/2 teaspoons ground cinnamon

17 ingredients

6 steps

Ingredients

PECAN STREUSEL
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter
3/4 cup chopped pecans
POUND CAKE BATTER
1 cup finely chopped pecans
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
1/4 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon

Directions

1

Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.
2

Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.
3

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
4

Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
5

Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.
6

Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).