Cinnamon Streusel Coffee Cake Recipe Demonstration - Joyofbaking.com

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (180°C).

Prepare a 10-inch (25 cm) tube pan by spraying it with nonstick spray or buttering it.

Toast 1.5 cups (150 grams) of pecans on a baking sheet for 6-8 minutes until they start to color and smell fragrant, then let them cool completely.

Finely chop the cooled pecans using a food processor or a sharp knife.

In the food processor, add 1/4 cup (50 grams) of granulated sugar, 1/4 cup (55 grams) of light brown sugar, and 1 teaspoon of ground cinnamon to the chopped pecans and pulse to combine.

Transfer the pecan mixture to a bowl and set aside.

In a bowl, mix 1.5 cups (300 grams) of full-fat sour cream with 1 teaspoon (4 grams) of baking soda and stir until combined.

In a stand mixer with the paddle attachment, beat 1 cup (225 grams) of unsalted butter on medium speed until smooth.

Gradually add 1.5 cups (300 grams) of granulated sugar while the mixer is on low speed, then increase to high speed and beat until light and fluffy (about 3-5 minutes).

Scrape down the sides of the bowl, then add 3 large eggs (165 grams) one at a time, mixing well after each addition.

Add 1.5 teaspoons (6 grams) of pure vanilla extract and mix until combined.

In a separate bowl, whisk together 3 cups (390 grams) of all-purpose flour, 2 teaspoons (8 grams) of baking powder, and 1/2 teaspoon (2 grams) of salt.

Alternately add the dry flour mixture and the sour cream mixture to the butter mixture in three additions, starting and ending with the flour, mixing on low speed until just combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens