Recipe Background
Practice is in session! Coach's Coffee Cake is risin' and shinin' and ready to start the day off with a win. You'll be cheering as you rise to a warm slice of this moist, cinnamon-swirled morning treat. In fact, it'll energize you so much that you shouldn't be alarmed if you get the urge to hit the gym. Coach's Coffee Cake is unbelievably motivating like that. We're rooting for a deliciously great day!
Practice is in session! Coach's Coffee Cake is risin' and shinin' and ready to start the day off with a win. You'll be cheering as you rise to a warm slice of this moist, cinnamon-swirled morning treat. In fact, it'll energize you so much that you shouldn't be alarmed if you get the urge to hit the gym. Coach's Coffee Cake is unbelievably motivating like that. We're rooting for a deliciously great day!
Ingredients
- 1 cup pecans toasted and chopped
- 2 teaspoons ground cinnamon
- 3 1/2 cups cake flour divided, plus more, to taste, for dusting the pan
- 1 1/2 cups light brown sugar packed, divided
- 1 1/2 teaspoons kosher salt divided
- 1/2 cup unsalted butter chilled and cut into 1/2-inch-thick slices, plus 3/4 cup unsalted butter, softened, divided
- shortening to taste, for greasing the pan
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 (8-ounce) container sour cream
Directions
- In a large bowl, add the pecans, the cinnamon, 1 cup of the flour, 1 cup of the brown sugar, and 1 teaspoon of the salt and stir to combine.
- Add 1/2 cup of the chilled butter slices to the pecan mixture and use your hands to pinch and smear it until the butter is incorporated and the mixture starts to clump together.
- Cover the bowl and chill the streusel mixture in the refrigerator until ready to use.
- Preheat the oven to 350 degrees F.
- Use the shortening to lightly grease a 10-inch tube pan, then evenly dust it with the extra flour.
- In the bowl of a stand mixer fitted with the paddle attachment, add the remaining 3/4 cup of the softened butter, the granulated sugar, and the remaining brown sugar and mix on medium-high speed until it is light and fluffy, about 4-5 minutes.
- Add the eggs, 1 at a time, to the brown sugar mixture and beat well after each addition.
- Stir the vanilla extract into the brown sugar mixture.
- In a medium bowl, add the baking powder, the baking soda, the remaining 2 1/2 cups of the flour, and the remaining salt and mix to combine.
- In three equal additions, add the flour mixture and the sour cream to the brown sugar mixture, beginning and ending with the flour mixture. Beat on low speed until it is just-combined after each addition.
- Spoon 1/2 of the batter into the prepared tube pan, then evenly top with 1/2 of the reserved streusel mixture. Repeat the layers once.
- Bake the cake until a toothpick inserted into the center comes out clean, about 45-55 minutes. Note: If the cake begins to brown too quickly, tent it with foil.
- Transfer the tube pan to a wire rack and let the cake cool, about 15 minutes.
- Invert the cake onto a wire rack and let it cool completely, about 2 hours.
- Slice and serve.
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