This is the fluffiest, moistest, and easily the most delicious coffee cake I have ever made (or eaten.) It has the best crunchy brown sugar topping and underneath a super awesome cinnamon sugar layer. All I can say is- make this now!
Ingredients: Crumb Topping (adapted from here)
3/4 cup all-purpose flour
3/4 cup dark brown sugar
1/2 teaspoon salt
3/4 cup pecans, toasted
6 tablespoons cold unsalted butter, cubed
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 and 3/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
8 ounces full-fat sour cream
2 teaspoons buttery vanilla bakery emulsion
Recipe: Crumb Topping
In a food processor, pulse together the flour, sugar, and salt until combined.
Add the pecans and pulse until they are finely chopped and incorporated.
Add the butter and pulse until mixture looks like coarse sand.
Cover and refrigerate until ready to use.
Mix ingredients together.
Preheat the oven to 350F. Butter a 9-inch spring-form pan.
Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.
Cream the butter until smooth. Add sugar and beat until the mixture is light and fluffy, about three minutes.
Add the eggs, one at a time, beating well after each addition and scraping bowl as needed.
Add the sour cream and vanilla and beat just until incorporated.
Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated.
Pour cake batter into the prepared pan. Use an offset spatula to spread batter evenly in pan. Top with cinnamon swirl mixture. Sprinkle the crumb topping evenly over the top of the batter. (Yes, there’s a lot of crumb topping, but that’s what makes it so good!)
Bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes.