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       Volume I - March 30, 2007

Coffee Cake Know-How” Continued
by Alice Osborne

As promised in last week’s edition, we have the nuttiest and best-tasting coffee cake recipe you could ever want. And then to top it off, we offer three yummy glazing ideas! Just a reminder before we proceed, however: Because you’ve take time to toast and grind your nuts, every bite—not just the streusel—will shout “NUTS!”

Pecan Sour Cream Coffee Cake


1/2 C pecans, toasted, cooled, and ground fine
3 Tbsp dark brown sugar
1 Tbsp flour
1 tsp ground cinnamon
Combine and mix all ingredients well; set aside.


16 Tbsp (2 sticks) unsalted butter, cut into ½ inch pieces, at room temperature, plus 1 Tbsp softened butter for greasing pan
6 large eggs
1 3/4 C sour cream
1/4 C maple syrup
1 1/2 Tbsp vanilla extract
3 C flour
1/2 C pecans, toasted, cooled, and ground fine
1 1/4 C sugar
1 1/2 C Tbsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1 recipe glaze (below)
Adjust oven rack to lowest position and preheat to 350 degrees. Grease 12-cup nonstick Bundt pan with 1 Tbsp softened butter.

Whisk eggs, sour cream, maple syrup, and vanilla together in medium bowl.

Mix flour, pecans, sugar, baking powder, baking soda, and salt on lowest setting in large bowl until combined. Add room-temperature butter and half of egg mixture and beat on lowest mixer setting, until mixture starts to come together, about 15 seconds. Scrape down sides of bowl, add remaining egg mixture, and beat on medium speed until batter is light and fluffy, about 2 minutes (scrape sides of bowl after 1 minute).

Add 5 cups batter to greased Bundt pan, using rubber spatula to smooth out surface. Sprinkle streusel evenly over batter and then cover with remaining batter, spreading it out evenly.

Bake until skewer inserted into middle of cake comes out wit ha few crumbs attached, about 60 minutes. Cool cake in pan on wire rack for 30 minutes, the invert onto wire rack to cool completely before glazing, about 1 hour.

Drizzle glaze over top and sides of cake. Serves 12 to 16.


Tropical Orange: Whisk together 1 C powdered sugar, 2 Tbsp orange juice, and 1 tsp grated orange zest.

Maple Delight: Whisk together 1 C powdered sugar, 2 Tbsp milk, 1 Tbsp maple syrup.

Cinnamon Toast: Whisk together 1 C powdered sugar, 2 Tbsp milk, ½ tsp ground cinnamon.

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