Pecan Streusel Coffee Cake

The Pecan Streusel Coffee Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers  is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.

I also happen to be the host for this recipe so I have included the full recipe in my posting below. I've always had a weakness for baked goods made of pecans. During my childhood days, my mum would make a delicious pecan pie so very often. Its very expensive to buy pecans locally (though its not difficult to find) so when my mum who was visiting from the USA bought me a bag of pecans I decided its time to start baking to relive my childhood memories. 

The best part of this cake is undoubtedly the streusel topping. The distinctive flavours of the nut are enhanced by cinnamon forming a beautiful crunchy topping to the cake. This goes well with the spongy and moist butter cake. It was a delicious tea time treat. 

Pecan Streusel Coffee Cake (9 inch)
Recipe from Coffee Cakes: Sweet, Simple and Savoury by Lou Siebert Pappas

Streusel Topping Ingredients

• 4 tbsp cold unsalted butter
• 1/3 cup unbleached all purpose flour
• 1/2 cup firmly packed light brown sugar
• 1 tsp ground cinnamon
• 1 cup pecan halves

Cake Ingredients

• 4 tbsp unsalted butter at room temperature
• 1/2 cup firmly packed light brown sugar 
• 1/2 cup granulated sugar (reduce to 1/4 cup)
• 2 large eggs
• 1 tsp vanilla
• 2 cups unbleached all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk or low fat plain yoghurt

Method

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch spring foam pan and line the bottom with round parchment paper.
• To make streusel topping: In a medium bowl or food processor, combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
• In a large bowl, cream the butter and sugars with a wooden spoon or an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth. 
• In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. 
• Add to the creamed mixture alternately with the buttermilk/yoghurt in 2 increments. Beat until smooth. Spread evenly in the prepared pan and sprinkle evenly with the topping.
• Bake for 30 to 35 mins or until the cake is golden brown and a cake tester inserted in the centre comes out clean. Let it cool in the pan on a wire rack for 10 minutes and then remove the pan sides and let it cool completely before serving.