Cinnamon Swirl Coffee Cake
- 12 tablespoons unsalted butter (2 Sticks)
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 baking soda
- pinch of salt
- 1/2 cup sour cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
- 3 teaspoons sugar
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans, toasted
- 8 tablespoons (1 stick) cold unsalted butter, cut into tablespoons
- 10 inch spring form pan
- Electric mixer
Preheat oven to 350 degrees F. Butter and flour spring form pan
Make the cake:
Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about five minutes. Scrape down the sides of the bowl. Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl again.
In another bowl, whisk together the flour, baking powder, baking soda and salt. Add this mixture to the butter in thirds, alternating with the sour cream. Beat for 45 seconds after each addition, and begin and end with the flour mixture. Pour the batter into the prepared tube pan
Make the syrup:
In a small bowl, stir together the melted butter, sugar and cinnamon.
Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
Make the streusel:
Distribute the pecans in a single layer on the baking sheet. Toast them in the oven until fragrant. About five to seven minutes.
In a bowl, combine the sugar, cinnamon and pecans. With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs. Scatter the streusel over the batter in the pan
Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack to cook for 15 minutes. Serve warm or at room temperature.