Pecan Sour Cream Coffee Cake
For me, the best part about any coffee cake recipe is the crispy, crunchy, buttery crumb topping. In this recipe, I significantly increased the amount of crumb topping and hid a layer inside the cake!
pecans, finely chopped
1 ½
cups
white sugar
⅓
cup
packed light brown sugar
⅓
cup
melted butter
3
tablespoons
cinnamon
1
teaspoon
salt
⅛
teaspoon
all-purpose flour
1 ⅞
cups
baking powder
1
teaspoon
baking soda
¾
teaspoon
fine sea salt
½
teaspoon
white sugar
1
cup
unsalted butter, softened
½
cup
eggs
2
large
sour cream or creme fraiche
1
cup
vanilla extract
1 ½
teaspoons
 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.
  Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
  Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
  Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
  Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
  Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving.
