I like to think I have some self-control when it comes to desserts.
As in, I don’t typically pig out on what I bake. I’m more of a taste-as-I-go kind of gal, sampling my way through the making and baking process, and taking a bite (or, three) of the final goodie before sharing with whoever wants some. If I’m not baking, then I’m what’s called a dessert nibbler-yes, I did just make that up. I prefer to nibble on all available dessert options rather than commit to eating a single sweet. I’m just not ready to settle down with just one dessert. I like to give everyone their fair chance to win over my heart.
Notice I said typically.
I’m going to openly admit, all self-control went out the window with this Cinnamon Pecan Streusel Coffee Cake.
And, when I say all, I mean every single little ounce of self-control, completely gone.
For starters, I couldn’t stop eating the batter. Why? I have no idea. It tastes like fluffy vanilla-yellow-cake yumminess and I was all but, sticking my face in the bowl, to eat it. No joke. I even scolded myself to stop while baking. Who does that?
Crazy baking ladies, that’s who.
Did I tell you that I not only made Cinnamon Pecan Streusel Coffee Cake in a cake pan, but also Cinnamon Pecan Streusel Coffee Cake donuts baked in a mini donut pan?
Yup. No self-control.
You see, I really really really wanted to make coffee cake donuts. So, I did. But, I got a little too excited while filling each donut well, and ended up with muffin top mini donuts that didn’t really come out of the pan in one piece. I blame the moistness of the cake. Seriously, it’s so ridiculously moist that it practically melts in your mouth. It’s an 11 out of 10 on the moistness scale. True Story.
So, I have a whole cake and a baker’s dozen of deliciously edible but, not super pretty Cinnamon Pecan Streusel Coffee Cake(s) in my kitchen.
Betcha wanna be my best friend now, huh?
Want to hear how much I’ve pigged out? I’ve eaten four donuts (and counting). One before they had even cooled. Two before the cake had even finished baking. And my last one just because the cake looked so good, that I felt the need to eat another. Did I mention that was all in a matter of 30 or so minutes? Yeah, don’t judge me. I can’t help it. Really, I tried too. I offered some up to my mom, who like me, ate four donuts, and then simultaneously said we wouldn’t be sharing these with anyone, and that I was never allowed to make this coffee cake again.
And then we ate a slice of cake, because, well, what else do mothers and daughters do when they are faced with deliciousness?
The best part is, once the donuts are gone, I have a whole damn cake left. That tastes just as good, if not better, than the donuts. Insert delighted school girl squeal. And, a happy dance, which I just did around the kitchen. See, crazy baking lady in the house. Don’t worry, I know you love my craziness. Because without it, you wouldn’t get this Cinnamon Pecan Streusel Coffee Cake.
And without this cake, your mornings will be the worst.
And when I say the worst, I mean worse than the worst.
Doesn’t that sound bad? Cause it is. And, you don’t want that. So, do me a solid and make this. Or, better yet, come visit me so I can
make you your own share coffee cake with you.
Cinnamon Pecan Streusel Coffee Cake
Yields: 1 9-inch cake
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon unsweetened cocoa powder
1/8 teaspoon salt
1/4 cup + 2 tablespoons all-purpose flour
1/4 cup cold unsalted butter, cut into pieces
1/2 coarsely chopped pecan pieces
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
1/2 cup + 2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
3/4 cup sour cream
Preheat oven to 350 degrees and grease an 9-inch springform pan. Set aside.
In a medium bowl, whisk together all pecan topping ingredients–brown sugar, cinnamon, cocoa powder, salt, flour, pecans–except the butter, until combined. Cut in the butter using a pastry knife or your fingers until the mixture resembles coarse crumbles. Set aside.
In a small bowl, whisk together all cinnamon filling ingredients. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until fluffy. Beat in eggs and vanilla until mixture is smooth. Add remaining dry ingredients, mixing until just combined. Scrape the bowl as needed. Mix in sour cream until incorporated.
Pour half of the batter into the prepared springform pan. Sprinkle the top with the cinnamon filling, using a spatula to evenly spread. Top off with the remaining batter.
Sprinkle the pecan topping over the batter, pressing lightly for it to stick.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. If the top of the cake starts browning too much, cover the top with foil and place back in the oven to continue baking.
Let cake cool completely before serving.