Cinnamon-Streusel Coffee Cake
- 1 3/4 cups all-purpose flour
- 1 cup packed light-brown sugar
- 1 1/4 teaspoons ground cinnamon
- Coarse salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/2 cups coarsely chopped toasted pecans
- 1 stick unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- Coarse salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 cup confectioners' sugar
- 2 tablespoons whole milk
- This recipe is vegetarian
- Produce
- Pecans, toasted (1 1/2 cups)
- Cooking & Baking
- Baking powder (1 1/4 teaspoons)
- Baking soda (1/2 teaspoon)
- Brown sugar, packed light (1 cup)
- Cinnamon, ground (1 1/4 teaspoons)
- Confectioners' sugar (1 cup)
- Flour (3 3/4 cups)
- Granulated sugar (1 cup)
- Salt, Coarse (2)
- Vanilla extract, pure (1 1/2 teaspoons)
- Dairy
- Butter, unsalted (2 1/2 sticks)
- Sour cream (1 cup)
- Whole milk (2 tablespoons)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 5, 2011 (1 year ago).
40 people saved this recipe.
