Sour Cream Coffee Cake

Recommended Hamilton Beach® Product:  Stand Mixers

• 1 1/2 cups (375 ml) all-purpose flour
• 1 1/2 sticks (3/4 cup) (175 ml) unsalted butter, softened
• 1/3 cup (80 ml) packed light brown sugar
• 1/3 cup (80 ml) sugar
• 1 1/4 teaspoon (6.25 ml) ground cinnamon
• 1 cup (250 ml) pecans, chopped

• 1/3 cup (80 ml) all-purpose flour
• 1/2 cup (125 ml) packed light brown sugar, divided
• 3/4 teaspoon (3.75 ml) ground cinnamon
• 3 tablespoons (45 ml) cold butter

• 12 tablespoons (180 ml) unsalted butter, softened
• 1 1/4 cup (310 ml) sugar
• 1 tablespoon (15 ml) baking powder
• 3/4 teaspoon (3.75 ml) baking soda
• 3/4 teaspoon (3.75 ml) salt
• 4 large eggs
• 1 tablespoon (15 ml) vanilla
• 1 1/2 cups (375 ml) sour cream
• 2 1/4 cups (560 ml) all-purpose flour

1. In a small bowl, combine flour, butter, brown sugar, granulated sugar and cinnamon mix with fork until large crumbs are formed.
2. Add pecans and mix to incorporate.

1. In another small bowl, combine flour, brown sugar, cinnamon and butter.
2. Mix with fork until large crumbs are formed.

1. Lower oven rack to lowest position. Preheat oven 350ºF (180ºC).
2. Grease 10-inch (26 cm) bundt ban with butter.
3. Cream butter on medium speed until smooth. Add sugar, baking powder, baking soda and salt.
4. Beat on medium speed for 3 minutes.
5. With mixer on low speed, add in eggs 1 at a time until well blended.
6. Mix in vanilla and sour cream.
7. Gradually add flour. Continue to mix until well blended.
8. Spread about 2 cups (500 ml) of batter into the bottom of prepared pan.
9. Sprinkle evenly with 1/2 of streusel mixture. Repeat.
10. Spread remaining batter over and top with crumb topping.
11. Bake 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack 30 minutes.
12. Invert cake onto plate and then flip on wire rack with topping side up.
13. Cool completely.