Streusel Sour Cream Coffee Cakes
2 1/2 cups flour
1 cup packed light brown sugar
3/4 cup sugar
1/2 tsp salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes
1 tsp cinnamon
1 1/2 cups pecans, chopped
1 cup sour cream
1 egg
1 egg yolk
1 tsp vanilla extract
1 tsp baking soda
1 1/2 tsp finely grated orange zest
Stir together flour, 3/4 cup brown sugar, granulated sugar, and salt in a large bowl. Blend in 1 1/2 sticks of butter with a pastry blender until mixture resembles coarse meal, with some pea-sized lumps of butter. Transfer 3/4 cup of mixture to a medium bowl and blend in cinnamon, remaining 1/2 stick of butter, and remaining 1/4 cup of brown sugar with pastry blender until crumbly. Stir in pecans. Refrigerate streusel topping for 15 minutes.
Whisk together sour cream, egg, yolk, vanilla, baking soda, and orange zest in a bowl. Stir into remaining flour mixture until just combined (batter will be stiff).
Generously butter 18 muffin cups; butter tops of muffin pans as well. Divide batter among muffin cups, filling them about two-thirds full. Sprinkle each with streusel topping and press it lightly into batter. Bake at 350 degrees until cakes are golden brown and a toothpick inserted in center comes out clean, about 20-25 minutes. Cool in pans on racks for 30 minutes. Loosen cakes with a sharp small knife, then carefully remove from pan. Makes 14-18 cakes.
source: recipe from The Gourmet Cookbook
