Christmas morning is a flurry of activity, with lots of presents to unwrap, family pics in front of the tree and of course, stockings. No one really has time or the desire to cook a breakfast, and well, a bowl of cereal on Christmas just seems ...sad. A bowl of Cheerios doesn't exactly scream "Celebration!!"
We love, love, love this coffeecake! It's delicious and is just delightful with well, coffee! Another Food Network gem. You can slice it up and nibble while you're unwrapping gifts and getting ready for guests. Also, baking it the day before is fine too. Enjoy!
Pecan Coffeecake
Pan Dusting: 1/2 c. sugar, 1 tsp cinnamon
Cake:
8 tbsp unsalted butter, softened @ room temperature
1 c. granulated sugar
3 eggs
2 c. sifted all-purpose flour
1 tsp each baking powder and baking soda
1/4 tsp salt
1 c. sour cream or vanilla yogurt
Topping:
1/2 c. light brown sugar, packed
2 tsp flour
1/2 tsp cinnamon
2 tbsp cold unsalted butter, diced
3/4 c. pecan pieces
Preheat oven to 350 degrees
In small bowl, stir together 1/2 c sugar and 1 tsp cinnamon. Butter a tube pan well, liberally coat with sugar mixture.
In stand mixer with paddle attachment, cream butter until smooth. With mixer running, slowly add sugar. Add eggs and mix until light and fluffy. In separate bowl, sift together flour, baking soda, baking powder and salt. Working in batches, add flour mix to butter-sugar mixture, alternating with dollops of sour cream or yogurt. Pour into prepared pan.
Topping: In a medium bowl, combine brown sugar, flour and cinnamon. Add butter, and using fingertips or a pastry blender, pinch ingredients together into a sandy, crumbly mixture. Add pecans and mix. Sprinkle over cake.
Bake until risen and browned, 35-40 minutes. Let cool in pan and turn out. Cool completely before slicing.
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