Cinnamon Swirl Coffee Cake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 16 tablespoons unsalted butter, softened (2 sticks)
• 1 cup sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1/2 cup sour cream
• 2 tablespoons unsalted butter, melted
• 3 teaspoons sugar
• 1 teaspoon ground cinnamon
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 cup chopped pecans, toasted
• 8 tablespoons cold unsalted butter, cut into tablespoons (1 stick)

Recipe

• 1 preheat the oven to 350°.
• 2 butter and flour the tube pan (10-inch).
• 3 make the cake: put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
• 4 scrape down the bowl.
• 5 add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
• 6 scrape down the bowl again.
• 7 in another bowl, whisk together the flour, baking powder, baking soda and salt.
• 8 add this mixture to the butter mixture in thirds, alternating with the sour cream.
• 9 beat for 45 seconds after each addition, and begin and end with the flour mixture.
• 10 pour the batter into the prepared tube pan.
• 11 make the syrup: in a small bowl, stir together the melted butter, sugar, and cinnamon.
• 12 drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
• 13 make the streusel: in a bowl, combine the sugar, cinnamon, and pecans.
• 14 with a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
• 15 scatter the streusel over the batter in the pan.
• 16 bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
• 17 remove the pan from the oven to a wire rack to cool for 15 minutes.
• 18 serve warm or at room temperature.