Pecan Coffee Cake

Serves: 8-10 
Butter1/2 cuproom temp
Sugar1 cup
Eggs2 large
Vanilla extract1.5 tsp
Sour cream1 cup
Flour1 and 7/8 cupalmost 2 cups
Salt1/2 tsp
Baking soda3/4 tsp
Baking powder1 tsp
Crumb layer
Sugar1/3 cup
Light brown sugar1/3 cuppacked
Cinnamon1 tsp
Pecans1.5 cupsfinely shopped
Salt1/8 tsp
Butter3 tbspmelted
  • Chop pecans into fine pieces in food processor
  • Mix all crumb layer ingredients until well combined, set aside
  • Add salt, baking soda, and baking powder to flour
  • Whisk for 2 minutes until combined
  • Combine sugar and room temperature butter with spatula in separate bowl
  • Add 1 egg at a time and whisk until incorporated
  • Whisk again after adding vanilla and sour cream
  • Add flour mixture and mix until no flour is left. Do not over-mix.
  • Spread half batter in pie dish, no need to grease
  • Add 1/2 crumb mixture and press lightly into batter
  • Add second layer of batter and spread with spoon/butter knife
  • Top with remaining crumb mixture and bake at 350 F for 45-50 minutes
At 45 minute mark check with toothpick. Add 5-10 minutes until it comes out clean.