Recipe: Sour Cream Streusel Coffee Cake

I found this recipe on epicurious and relly liked it. I did alter it a bit before making it the frist time (something I *never* do) because, again, I wanted to use up some blood orange juice. I also cooked it in a springform pan instead of muffin tins.

Original source:



* 3/4 cup granulated sugar
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup packed light brown sugar
* 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
* 1 teaspoon cinnamon
* 1 1/2 cups (6 oz) pecans, toasted and chopped
* 1 cup sour cream
* 1 whole large egg
* 1 large egg yolk
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* 1 1/2 teaspoons finely grated fresh blood orange zest
* Juice of 1/2 blood orange

Preheat oven to 350°F.

Stir together granulated sugar, flour, salt, and 3/4 cup brown sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup) butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Transfer 3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick (1/4 cup) butter, and remaining 1/4 cup brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping 15 minutes.

Whisk together sour cream, whole egg, yolk, vanilla, baking soda, juice and zest, then stir into remaining flour mixture until just combined (batter will be stiff).

Pour 1/2 to 2/3 of the batter into an 8 inch springform pan. Spread 2/3 to 3/4 of the streusel mixture over the top of the batter. Pour the remaing batter on top of the streusel. Spread the rest of the streusel mixture on top of the batter, pressing it lightly into the batter. Bake coffeecake in middle of oven until golden brown and a toothpick inserted in center comes out clean, 70 to 90 minutes. Cool in pans on rack 30 minutes. Loosen cake with a thin metal spatula, then carefully remove cake from pan.