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Sunday, December 13, 2009

Christmas Breakfast ---Sour Cream Coffee Cake with Buttery Pecan Struesel



Do you have a traditional Christmas Breakfast that you serve every year? We'd love to hear your ideas and recipes. Us? We have our old favorites but are always searching for delicious new recipes to try. I have made this out of this world, amazingly delicious Caramel Pecan French Toast, two years in a row but I wanted to try out some new recipes this year. I thought it would be easier but with all these delicious choices, I still can't decide. For your convenience I have made every recipe and will tell you the pros and cons (at the bottom of the post), in my opinion, of each recipe. Let's get started.

Sour Cream Coffee Cake with Buttery Pecan Struesel
Cook's Illustrated
Streusel
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar (3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter , cold, cut into 2 pieces
1 cup pecans , chopped

Cake
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
Instructions

1. For the streusel: In food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cups of flour/sugar mixture to small bowl; stir in remaining 1/4 cup brown sugar and set aside to use for streusel filling. Add butter and pecans to mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as streusel topping.
2. For the cake: Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 10-inch tube pan with 2 tablespoons softened butter. Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined.
3. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.
4. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts).
5. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester), 50 to 60 minutes. Cool cake in pan on wire rack 30 minutes. Invert cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into wedges and serve. (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)


For a delicious Chocolate Chip Variation:

Add: 1 cup chocolate chips


Skip Step 4 in the above recipe and follow this step instead. The rest of the recipe is the same.


4. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface, and sprinkle 1/2 cup chocolate chips on top. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter, 1/2 cup chocolate chips, and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts).


Pros- In the looks department, this cake is beautiful! I love all the different layers and textures and ribbons of strusel & It's REALLY good.


Cons- This is not a quick throw together recipe. It took me a good 1-1 1/2 hours just to put this cake together, then add another hour for baking and at least 2 more for cooling. If you plan on making this for Christmas breakfast you'll either have to get up super early or make it they day before.


Posted by: Sallie



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1 comments:

Barbara Bakes said...

Sour cream adds so much moistness to coffeecake. This recipe looks fabulous! Thanks for letting me know you enjoyed the Snickers PB cookies! Definitely try Milky Way next time!

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