Coffee Cake with Pecan-Cinnamon Streusel

By Dottiejk

Ingredients

• STREUSEL
• 1 cup pecans; toasted
• 1/3 cup brown sugar; packed
• 1/2 cup all purpose flour
• 3/4 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 4 tablespoon unsalted butter; meltedand cooled
• 1 teaspoon Water
• CAKE
• 1-2/3 cup all purpose flour
• 1 cup sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon Salt
• 7 tablespoon unsalted butter; cut in 7 pieces, softened
• 3/4 cup milk
• 1 large egg plus one large yolk
• 1 teaspoon vanilla extract

Preparation

Step 1

Adjust oven rack to lower middle position and heat oven to 350°F. Grease
and flour 9-inch springform pan and place on rimmed baking sheet.

FOR THE STREUSEL:
Process pecans and sugar in food processor until finely ground, about 10
seconds. Add flour, cinnamon, and salt and pulse to combine about 5 one
second pulses. Add melted butter and water and pulse until butter is fully
incorporated and mixture begins to form clumps, 8-10 one second pulses.
Transfer streusel to bowl and set aside.

FOR THE CAKE:
In now empty processor, process flour, sugar, cinnamon, baking powder,
baking soda and salt until combined, about 10 seconds. Add butter and pulse
until very small but visible pieces of butter remain, 5-8 five second
pulses. Add milk, egg and yolk and vanilla; pulse until dry ingredients are
moistened, 4-5 one second pulses. Scrape down sides of bowl. Pulse until
mixture is well combined, 4-5 one second pulses (some very small pieces of
butter will remain). Transfer batter to prepared pan and smooth top with
rubber spatula.

Starting at edges of pan, sprinkle streusel in even layer over batter. Bake
cake on sheet until center is firm and skewer inserted into center of cake
comes out clean, 45 - 55 minutes. Transfer pan to wire rack and let cake
cool in pan for 15 minutes. Remove side of pan and let cake cool
completely, about 2 hours. Using offset spatula, transfer cake to serving
platter. Using serrated knife, cut cake into wedges and serve.

WAKE AND BAKE:
Wrap the topped but unbaked cake in plastic wrap and refrigerate overnight.
The next morning, transfer the cake to the preheated oven, increasing the
baking time by 15 - 20 minutes.