PERK UP WITH COFFEE CAKE
From a rich topping to cinnamon swirls, this dessert delivers
Streusel:
3/4 cup (180 mL) all-purpose flour
3/4 cup (180 mL) granulated sugar
1/2 cup (125 mL) packed dark brown sugar
2 tbsp (30 mL) ground cinnamon
1 cup (250 mL) pecans, chopped 2 tbsp (30 mL) unsalted butter, cut into 2 pieces and chilled
1 1/2 cups (375 mL) sour cream 4 large eggs
1 tbsp (15 mL) vanilla extract 2 1/4 cups (560 mL) all-purpose flour
1 1/4 cups (310 mL) granulated sugar
1 tbsp (15 mL) baking powder 3/4 tsp (4 mL) baking soda 3/4 tsp (4 mL) salt
12 tbsp (180 mL) unsalted butter, cut into 1/2-inch (1.25 cm) cubes and softened but still cool
For the streusel: Process flour, granulated sugar, 1/4 cup
(60 mL) brown sugar and cinnamon in food processor until combined, about 15 seconds.
Transfer 1 1/4 cups (310 mL) flour-sugar mixture to bowl and stir in 1/4 cup (60 mL) brown sugar; set aside filling. Add pecans and butter to food processor and pulse until mixture resembles coarse meal. Set aside.
For the cake: Adjust the oven rack to lowest position and heat oven to 350 F (175 C). Grease and flour 10-inch (25-cm) tube pan. Whisk 1 cup sour cream, eggs and vanilla together in medium bowl.
Using mixer, mix flour, sugar, baking powder, baking soda and salt on low speed until combined. Add butter and remaining
1/2 cup (125 mL) sour cream and mix until mixture resembles wet sand with few large butter pieces remaining, about 1 1/2 minutes.
Increase speed to medium and beat about 10 seconds, scraping down sides of bowl.
Reduce speed to medium-low and add egg mixture in 3 additions, beating for 20 seconds and scraping down sides after each. Increase speed to medium-high and beat until fluffy.
Using spatula, spread 2 cups (500 mL) batter in bottom of pan and smooth surface. Sprinkle with 3/4 cup (180 mL) streusel filling (without butter or nuts).
Repeat with another 2 cups (500 mL) batter and remaining 3/4 cup (180 mL) streusel filling (without butter or nuts).
Spread remaining batter over filling, sprinkle with streusel topping (with butter and nuts).
Bake until cake feels firm and skewer inserted in centre comes out clean, 50 minutes to 1 hour, rotating cake halfway through baking.
Let cake cool in pan on wire rack for 30 minutes. Invert cake onto rimmed baking sheet, place wire rack on top of cake, and invert cake streusel side up. Let cool 2 hours, before serving.