Thursday was National Coffee Cake Day. If you saw our post, then you know what today's recipe is going to be - Coffee Cake:) This is a Trisha Yearwood recipe from Food Network and it's a winner. This has layers of pecan struesal that is so good, a lovely vanilla drizzle and it's so moist (thank you sour cream). I tend to bake my coffee cakes in a 9x13 but really love the look of it in this bundt pan (and I love my Le Creuset Bundt pan). It dresses it up a bit and makes it look like you worked really hard on it but trust me, this is an easy recipe.
Let's get baking . . .
Bundt Pan Cinnamon Pecan Coffee Cake
Grease and flour your bundt pan. If using the Le Creuset bundt pan, just a little bit of grease is needed.
1/2 c. chopped pecans
1/2 c. b. sugar, packed
1 1/2 tsp. cinnamon
In the bowl of your stand mixer
Cream together until fluffy
1 c. butter (room temp)
2 c. sugar
2 eggs, 1 at a time, beating between each add in.
2 c. flour (spooned into measuring cup)
1 tsp. b. powder
1/2 tsp. salt
Add the flour mixture to the butter mixture, in thirds, alternating with
1 c. sour cream
1 tsp. vanilla
Into your bundt pan
Add in 1/3 of the batter
Sprinkle 1/2 of the streusel,
Bake at 350 for about 1 hour, or until a toothpick comes out clean, or the top bounces back when lightly touched.
Let cool and drizzle the glaze over top.
1 c. icing sugar
1 1/2 tbsp milk
1/2 tsp vanilla
Mix together until it's smooth and in a drizzle consistency. You may need a little more milk.
Drizzle over cooled cake.
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