Rosie's Pecan Coffeecake

Recipe Ingredients

		Streusel
1 1/2 cups	240g / 8.5oz	Brown sugar - (packed)
1 1/2 cups	219g / 7.7oz	Chopped pecans
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Cinnamon
1/4 cup	49g / 1.7oz	Unsalted butter - cut small pieces
		Batter
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks)
1 cup	198g / 7oz	Sugar - plus
2 tablespoons	30ml	Sugar
4		Eggs
1 1/2 cups	93g / 3.3oz	Flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Baking powder
1 teaspoon	5ml	Baking soda
1 1/4 cups	296ml	Sour cream

Recipe Instructions

For the Streusel: Place the brown sugar, pecans, salt and cinnamon in a bowl. Toss together, then add the butter. Rub the butter into the mixture with your fingertips. Refrigerate while making the batter.

For the Batter: Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix, being careful to scrape down the sides of the bowl between additions. Do not over-mix.

Sift together the flour, salt, baking powder and baking soda. Add the sifted dry ingredients to the butter mixture a little at a time, alternating with the sour cream and mixing after each addition.

Heat the oven to 350 degrees. Butter a tube pan and lightly dust with flour.

Pour half the batter into the pan and top with half the streusel. Pour the remaining batter into the pan and top with the rest of the streusel.

Bake the coffeecake until it springs back to the touch and a toothpick or skewer inserted in the cake comes out clean, about 60 to 65 minutes. Cool on a wire rack for 15 minutes, remove from the pan and serve.

This recipe yields 6 servings.

Each of 6 servings: 660 calories; 348 mg. sodium; 147 mg. cholesterol; 40 grams fat; 17 grams saturated fat; 73 grams carbohydrates; 7 grams protein; 2 gram fiber.

Source:
The Los Angeles Times, 06-11-2003

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