This year, resolve to think beyond a ho-hum box of chocolates for a hostess gift. Instead, pass on this sweet treat, which marries two Southern specialties, coffee cake and pound cake, to create one buttery, best-of-both-worlds dessert.
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter
3/4 cup chopped pecans
POUND CAKE BATTER
1 cup finely chopped pecans
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
1/4 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
How to Make It
Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.
Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.
Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
This is wonderful! A great combination of Pound Cake and Coffee Cake.
To Neetero: The recipe would have probably been clearer if it had been written so that you prepared a Pecan Streusel, the Pound Cake Batter AND a PECAN FILLING. The 1 cup of pecans, the 1/4 cup of brown sugar and the 1 1/2 tsp of cinnamon become the PECAN FILLING and not part of the streusel.
I've made this cake over and over again with no problems. If you bake a lot you know your ovens speed of baking. This cake gets rave reviews every time I make it. I've never been disappointed with a SL recipe.
Absolutely delicious. Did not change anything, The filling and streusel is a lot but I did not reduce it. I am glad I did not. The pound cake is lighter than I thought it would be. I will make it again.
Have this cake baking in the oven now....I forgot the cinnamon and brown sugar because I was reading the instructions it wasnt listed there only in the ingredients and I didnt notice it again until it went in the oven. I left the nuts , but I love poundcake so I'm still expecting this to be delicious even though I forgot those 2 things....fingers crossed!