Sour Cream Coffee Cake Batter Ingredients:
 

• 2 cups (400 g) sugar (original recipe calls for 3 cups | 600g)
• 3 sticks (340 g) butter (softened, room temperature)
• 6 eggs (at room temperature)
• 3 tsp (15 g) vanilla bean paste
• 2 1/2 cups (600 g) sour cream (at room temperature)
• 4 1/2 cups (565 g) all-purpose flour
• 1/2 cup (65 g) corn starch
• 4 tsp (16 g) baking powder
• 1 tsp (4 g) baking soda
• 1 tsp (6g) sea salt

• 1/2 cup (100 g) light brown sugar
• 1 cup (125 g) all-purpose flour
• 3 tsp (6 g) ground cinnamon
• 1/2 tsp (3 g) sea salt
• 6 tbsp (85 g) butter (very cold, grated)
• 1 1/2 cups (150 g) pecans (chopped)

bon COOK Products Used

Instructions:
 

1. Place the Rectangular Flexipat on the top of your Medium Perforated Baking Sheet. Set Aside.
2. In the bowl of your stand mixer, cream the sugar and softened butter together with the paddle attachment on for about 5 minutes on the third lowest setting. Then, add one egg at a time, mixing for a minute in between. Combine the vanilla bean paste and sour cream.
3. In a Stainless Mixing Bowl, use the Whisk Spatula and mix the all-purpose flour, corn starch, baking powder, baking soda and sea salt. Gradually add it to your stand mixer preparation. Mix on low until it is all incorporated.
4. Preheat oven to 350°F/180°C.
5. Reuse your mixing bowl, whisk the light brown sugar, all-purpose flour, ground cinnamon and sea salt. With Le Petit Grater, grate your cold butter. Start stirring with spatula and finish with your hands until you have a crumble. Fold the chopped pecans.
6. Pour half of your batter into your Flexipat. Evenly spread with your spatula. Then, pour 3/4 of your streusel on top and finish with the remaining of your batter and streusel.
7. Bake for 45 minutes at 350F°/180°C. (Every oven heats differently, monitor your cake from 40min). It is ready when the toothpick inserted comes out clean.
8. Once your coffee cake is out of the oven, let it cool down for about 20min. Then, slice and enjoy.

Time:

Recipe Yield