2 c. all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ c. butter (room temp)
1 ½ c. sugar
1 c. sour cream
1 tsp. vanilla extract
1 c. brown sugar, packed
1 c. pecans, finely chopped
1 tsp. cinnamon
4 Tbsp. flour
4 Tbsp. butter, melted
Bon Cook Products Used
Flexipan® Fluted Square Mold , Perforated Baking Sheet, Cake Server Knife, Stainless Mixing Bowl, Heat Resistant Spatula
Preheat oven to 325F.
Place a Flexipan® Fluted Square Mold on a Perforated Baking Sheet.
With an electric mixer cream butter and sugar until light and fluffy.
Beat in eggs one at a time. Set aside.
In a separate mixing bowl, whisk together flour, baking soda, baking powder and salt.
With the electric mixer on stir, slowly add the flour mixture one spoonful at a time.
Add sour cream and vanilla and stir for an additional 30 seconds.
Directions For Brown Sugar Streusel:
Mix brown sugar, nuts, cinnamon and flour until incorporated.
Stir in melted butter until crumbly.
Directions For Brown Sugar Streusel Coffee Cake:
Add 1/3 streusel to the bottom of bundt pan.
Add half of the cake batter. Layer 1/3 streusel.
Top with remaining batter.
Top with remaining streusel.
Bake in preheated oven for 55-65 minutes or until cake pulls away from pan, insert toothpick in middle of cake, if comes out clean, then the cake is done.
Let cake cool cake on a rack in pan 30 minutes.
Turn cake out onto a serving plate.
Active Time: 15
Total Time: 80