Sour Cream Coffee Cake with Pecan Streusel & Maple Glaze Recipe Video
Summary
Ingredients
| Dark brown sugar | 1 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs) (1/4 Cup for streusel and 3/4 cup for batter) | |
| Regular salt | 1 Teaspoon | |
| Ciannamon | 1 Teaspoon | |
| Butter | 450 Gram (2 Tablespoon for stresusel, 250 gram for batter,) | |
| Pecan | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 2 Tablespoon | |
| Egg | 2 | |
| Sour cream | 1 Cup (16 tbs) | |
| Powdered sugar | 1⁄2 Cup (8 tbs) | |
| Maple syrup | 1 Tablespoon | |
| Water | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 6554 Calories from Fat 4099
% Daily Value*
Total Fat 468 g720.6%
Saturated Fat 265 g1324.8%
Trans Fat 0 g
Cholesterol 1510.2 mg503.4%
Sodium 2318.5 mg96.6%
Total Carbohydrates 574 g191.3%
Dietary Fiber 12.3 g49.1%
Sugars 465.1 g
Protein 40 g80.5%
Vitamin A 262.2% Vitamin C 5%
Calcium 54.5% Iron 57.9%
*Based on a 2000 Calorie diet
Directions
1.Pre-heat oven to 350C.
MAKING
2.In a large bowl mix the brown sugar, 1/4 cup flour, salt, cinnamon and 2 tablespoon butter together to make the streusel mix.
3.In another bowl sift 3/4 cup Flour, baking soda and baking powder and put it aside.
4.In a blender, mix 250 grams of butter with 1 cup sugar to form a creamy mixture.
5.Crack one egg at a time, in the mixture as it blends into a soft and smooth texture.
6.Now pour the vanilla essence into the mixture, after which you can add the sour cream.
7.Slowly blend the flour little by little and using a spatula, fold the mixture in.
8.Grease a oven pan with butter.
9.Use half of the batter to pour into the pan. Cover the batter with 1/2 of the streusel mix and put the rest of the batter on top of that. Put another layer of remaining 1/2 of the streusel mix over the batter and pop it in the oven to bake for 60 mins.
10.Meanwhile make the glaze by whisking powdered sugar with maple syrup. Add water, to form a syrup like consistency.
SERVING
11.Serve the cake on a serving dish with some glaze on top.
Chef
