Sour Cream Coffee CakeKitchenAid
3/4 cup all-purpose flour
3/4 cup granulated sugar
2/3 cup dark brown sugar (packed, divided)
2 tablespoons ground cinnamon
3 tablespoons butter
1 cup pecans (rough chopped)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup softened butter
1 cup granulated sugar
1 1/2 cups sour cream
1 tablespoon vanilla
1 cup strawberry jam
Discover more recipes from KitchenAid
1To prepare Streusel Filling and Topping, add flour, granulated sugar, 1/3 cup brown sugar and cinnamon to Work Bowl of KitchenAid® Food Processor fitted with Steel Blade. Process 20 seconds or until combined. Remove half the mixture to small bowl and stir in remaining brown sugar.Set aside for streusel filling.
2Add butter and pecans to remaining mixture in food processor. Pulse until pecans resemble pea-size pieces. Set aside for streusel topping.
3To prepare Cake, preheat oven to 350°F. Coat 8x8-inch baking pan with nonstick pan spray and line the bottom with parchment paper.
4Whisk flour, baking powder, baking soda and salt in large bowl until combined.
5Add butter and sugar to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl, Flat Beater and Pouring Shield to Mixer. Turn to Speed 2 and mix 30 seconds or until combined. Turn to Speed 5 and add butter and sugar. Mix 2 minutes or until light, fluffy and pale in color. Turn to Speed 2 and add eggs, one at a time, mixing well after each. Add sour cream and vanilla; mix until smooth.
6Continuing on Speed 2, add dry ingredients in two additions and mix until incorporated.
7Remove ½ cup cake batter to small bowl; whisk in jam.
8Spread half the remaining plain cake batter into prepared pan. Top with half the jam mixture. Sprinkle with streusel filling.
9Spoon on remaining cake batter, remaining jam mixture and sprinkle with streusel topping.
10Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.Cut into 2-inch squares.