1 tablespoon butter, chilled and cut into small pieces
1/4 cup chopped pecans
1 teaspoon powdered sugar
How to Make It
Preheat oven to 350°.
Coat a 12-cup bundt pan with cooking spray; dust with breadcrumbs.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in sour cream and vanilla.
Lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour and next 3 ingredients (through 1/2 teaspoon salt), stirring with a whisk. Add cake flour mixture to butter mixture, beating at low speed until blended.
Lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine all-purpose flour, brown sugar, cinnamon, and 1/4 teaspoon salt; cut in 1 tablespoon butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in pecans.
Pour half of batter into prepared pan. Sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Invert onto a platter. Sprinkle with powdered sugar.
My first coffee cake. I agree with the 2 previous reviews - I'd cut back on white sugar even more, and make half the strudel mixture. I was impatient and turned the cake upside down before it was completely cool and part of the cake got stripped. My bad. But it tasted so good I'd definitely make it again!
Very moist and very flavorful. I followed the recipe exactly, and had twice as much cinnamon/brown sugar/nut mixture as would fit in the pan. Other than cutting that in half I won't change anything else next time. Mine tasted great, everyone loved it but it didn't get nearly as brown as the photo here. Don't know why.