Pound Cake Coffee Cake

​​Thanksgiving is just over a week away.  Anyone out there feeling overwhelmed?  If it's any consolation at all - I will tell you that even I am feeling a little overwhelmed at my list of things to do before next Thursday.  

Unfortunately, having a license to cook doesn't make the task any less stressful.  

​My tip of the day to help minimize your Thanksgiving to-do list --- make some of your breakfast/brunch food ahead of time and tuck it away in your freezer for the big day.  (muffins, coffee cake, sausage, french toast)  At least it's one meal of the day that you won't have to worry about so you can focus your attention on the Thanksgiving meal.   

I just happen to have an amazing coffee cake recipe from Southern Living that would be perfect for you to tuck away in your freezer for Thanksgiving morning.  (That's if you can keep it from eating it before then.)  

Pound  Cake Coffee Cake
Streusel
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 

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 

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).

Happy Thanksgiving!

Ciao!

Click here for a printable version of this recipe