Oh you’ll enjoy that cup of coffee even more with a bite of this cake. Serve it in the morning, for an afternoon pick-me-up or take it to the next bunko or bridge club – you’ll be the champ! It won the prize for coffee cakes at a regional cook-off sponsored by a coffee manufacturer.
1/2 cup brown sugar, firmly packed
1/2 cup pecans, finely chopped
1/3 cup quick-cooking oats
1-1/2 teaspoons cinnamon
Combine all filling ingredients in small bowl; mix well and set aside.
1/3 cup light brown sugar, packed
1/2 cup all-purpose flour
1 heaping teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons cold butter, cut into pieces
1 cups pecans, rough chopped
Place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the nuts. Set aside.
1 cup butter, room temperature
2 cups sugar
2 extra-large eggs
1 cup sour cream
1 teaspoon vanilla
2 cups cake flour, sifted
1 teaspoon salt
1 teaspoon baking powder
Preheat the oven to 350 degrees. Spray a 10-inch tube pan with cooking spray and be sure to spray the tube and sides of the pan. I cut a piece of wax paper to fit the bottom of the pan and place it in the pan before adding the batter to keep it from sticking.
Cream the butter and sugar in a large bowl. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the sour cream and vanilla. Sift the dry ingredients together. With the mixer on very slow speed, gradually add the dry ingredients to the wet mixture. Increase the mixer speed as you add more of the dry ingredients and the batter becomes thicker. Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon the remaining batter over top of the filling. Top with struesel. Bake for 50-60 minutes or until a tester inserted halfway between the center and edge of pan comes out clean. Cool completely in the pan on a wire rack. Remove from pan, slice and serve struesel side up.