Classic Streusel Topped Bundt Coffee Cake

I recently brought this cake to a gathering over the Jewish holiday of Yom Kippor to the” Break  Fast”  and everyone was crazy about it. I was hoping to bring a piece home to eat late at night but alas it was all gone. Although there are pecans in the streusel, which I love, you can omit nuts or use walnuts if you are not a pecan fan.

The Recipe

Serves 12-16

Topping

1 ½ cup lightly packed brown sugar

 1 tablespoon cinnamon

1 ½ cup chopped pecans

8 tablespoons (one stick) unsalted butter, cool, but not cold

Cake

1 cup +2 tablespoons cake flour ….(if you do not have cake flour you can substitute 1 cup of all purpose however I think the cake flour improves the texture)

1 1/3  cup, all purpose flour                       

1 1/8 teaspoon baking powder

 1 teaspoon baking soda

 ¾  teaspoon salt

 4 ounces unsalted butter

 2 ounces vegetable oil (1/4 cup)

 1 ¼ cup granulated sugar

1 tablespoon of pure vanilla extract

 4 large eggs at room temperature

 1 1/3 cups sour cream at room temperature

1.     Place an oven rack in the center of your oven and a second oven rack somewhere underneath to catch any possible drippings. Preheat the oven to 350° F have ready a 9 inch springform pan.

2.     To make the topping combine the brown sugar, cinnamon and butter in a medium size bowl, using your fingertips to mush together the mixture until it is assimilated

3.     Toss the pecans  into the mixture with your fingers. Set aside.

4.     To make the cake, sift both flours, the baking powder, baking soda, and salt into a  medium-size  bowl

5.     Cream, the butter, granulated sugar and vanilla in another medium size mixing bowl with an electric mixer on medium speed until light and fluffy, about two minutes, stopping the mixer a couple of times to scrape the bowl with a rubber spatula

6.     Add the eggs to the mixture and mix on medium low speed until blended, 10 to 15 seconds. Scrape the bowl with the rubber spatula add the sour cream and mix on medium speed for 20 seconds… scrape the bowl again.

7.     Add the dry ingredients in four additions, mixing for several seconds after each addition, and scraping the bowl as well, then turn the mixer on low and blend until smooth 5 to 10 additional seconds and give a final scrape of the bowl with your spatula, as well as a few circular stirs.

 8. Spread about half the batter in the pan and distribute half of the topping over it. Spoon the remaining batter on top, spreading it out evenly and distribute the remaining topping over the last portion of the batter.

9.     Place the cake on the center rack and bake until the top turns golden and is firm to the touch, about one hour and 15 minutes

10.  Allow the cake to cool for at least an hour and a half before removing from pan. If you are not serving until next day, may as well store in pan overnight.

Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.