Sour Cream Coffee Cake

Streusel Center:

1/4 cups of dark brown sugar

1/2 teaspoon of ground cinnamon

3/4 cups of pecans chopped

Streusel Topping:

1 1/2 cups of all purpose flour

3/4 cups of dark brown sugar

1 teaspoon of ground cinnamon

1 teaspoon of salt

12 tablespoons of unsalted butter room temperature

1/2 cups of pecans chopped

Sour Cream Cake:

12 tablespoons of unsalted butter room temperature

1 1/2 cups of granulated sugar

4 whole of eggs room temperature

1 cup of sour cream

1/4 cup of whole milk

2 1/2 cups of all purpose flour

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/2 teaspoon of ground nutmeg

1/2 teaspoon of ground cinnamon

2 teaspoons of vanilla extract

Streusel Center:

1. In a medium bowl, mix together all ingredients. Set aside.

Streusel Topping:

1. In a medium bowl with 2 forks, mix together all ingredients until crumbly.

Sour Cream Cake:

1. Preheat oven to 325°F.
2. Butter a 10” by 10” cake pan.
3. In an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed until fluffy.
4. Add eggs one at a time and mix until fully incorporated.
5. Add sour cream and milk; mix until incorporated.
6. In a medium bowl sift together flour, baking powder, baking soda, salt, nutmeg and cardamom.
7. Add vanilla to butter mixture then add flour mixture. Mix until just incorporated but not over mixed.
8. Spread half of the cake batter in cake pan.
9. Sprinkle streusel center mixture over top.
10. Spread the remaining cake batter on top of the streusel center.
11. Top with streusel topping.
12. Bake at 325 degrees for 55-60 minutes or until a toothpick inserted into the center comes out clean.