The Bon Vivant Gourmet

This is a delicious coffee cake that is both moist and crumbly.

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, softened

Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 baking pan with vegetable oil or cooking spray.


In a bowl whisk together flour, baking powder and salt to combine.

In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla.

By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.


To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Work in the softened butter until a crumbly, streusel-like mixture forms. Sprinkle over the batter.


Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool.

Labels: breads