Contributed By: DCC
California Milk Advisory Board
A delicious Sunday morning breakfast addition
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: 8
Origin: American
Special Features: Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Breakfast & Brunch
Ingredients
Topping:
4 tbsp Firm salted butter
1/2 cup Brown sugar
1 tbsp Cinnamon
2/3 cup Chopped pecans
3 tbsp All-purpose, unbleached flour
Coffee Cake:
1 1/2 cups All-purpose unbleached flour
1 1/2 tsp Cinnamon
3/4 tsp Each baking powder and baking soda
1/2 tsp Salt
4 tbsp Room temperature unsalted butter
3/4 cup Granulated sugar
3 Eggs
1 cup Sour cream
Preparation
In a small bowl, mix butter with sugar using your fingers. Stir in cinnamon, nuts and flour to make a soft but crumbly mixture. Refrigerate while preparing coffee cake.
Combine flour, cinnamon, baking powder, baking soda and salt. In a mixing bowl, cream butter and sugar until fluffy, then beat in eggs, one at a time. Stir dry ingredients into creamed mixture alternately with sour cream. Mix well but do not over stir. Spread evenly in a buttered 9-inch, springform, round baking pan. Distribute streusel topping over the batter and bake in a preheated 350 deg oven for 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool slightly but serve warm with a dollop of sour cream.
Cook's Notes
Nutrition Information
Calories: 457
;
Total Fat: 26 g
;
Saturated Fat: 12 g
;
Polyunsaturated Fat: 3 g
;
Carbohydrates: 50 g
;
Protein: 7 g
;
Vitamin A: 633 IU
;
Vitamin C: 0 mg
;
Calcium: 100 mg
;
Sodium: 799 mg
;
Iron: 2.2 mg
;
Fiber: 2 g