Sour Cream Coffee Cake with Streusel Topping

I have a bundt pan, so this recipe assembles the coffee cake with that in mind. If you decide to not use a bundt pan, the assembly will be exactly the opposite.

For a low-carb coffee cake, try my keto almond version.

Sour Cream Coffee Cake with Streusel Topping
Serves 12 to 16

STREUSEL
3/4 cup unbleached all-purpose flour (3-3/4 ounces)
3/4 cup granulated sugar (5-1/4 ounces)
1/2 cup packed dark brown sugar (3-1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, cold, cut into 2 pieces
1-1/2 cups pecans, chopped
Cake

CAKE
12 tablespoons unsalted butter (1-1/2 sticks), softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan
4 large eggs
1-1/2 cups sour cream
1 tablespoon vanilla extract
2-1/4 cups unbleached all-purpose flour (11-1/2 ounces)
1-1/4 cups granulated sugar (8-3/4 ounces)
1 tablespoon baking powder (make sure it’s fresh)
3/4 teaspoon baking soda
3/4 teaspoon table salt

PREP
Adjust oven rack to lowest position and heat oven to 350 degrees. Grease a 10-15-cup bundt pan—really well—with 2 tablespoons softened butter. Get those crevices buttered!

FOR THE STREUSEL
In a food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds.

—FOR THE STREUSEL FILLING: Transfer 1-1/4 cups of flour/sugar mixture to small bowl; stir in remaining 1/4 cup brown sugar and set aside to use for streusel filling.
—FOR THE STREUSEL TOPPING: Add butter and pecans to mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as streusel topping.

FOR THE CAKE
Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined.
Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.

ASSEMBLY
Using a rubber spatula, assemble the coffee cake in the following order—
—Streusel topping (with butter and nuts)
—2 cups batter
—3/4 cup streusel filling (without butter or nuts)
—2 cups
—3/4 cup streusel filling (without butter or nuts)
—Remaining batter

BAKING
Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester), 50 to 60 minutes.

Cool cake in pan on wire rack for 30 minutes, open side up. Place wire rack on bottom of cake, and invert cake to rest on the wire rack. Cool to room temperature, about 2 hours. Cut into wedges and serve.

Cake can be wrapped in foil and stored at room temperature for up to 5 days.