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Breakfasts, Desserts

Rosie's pecan coffeecake

Rosie's pecan coffeecake
Los Angeles Times

Napa, Calif.--AT dusk, a lone kayak slips around a bend in the river. Sitting on a restaurant terrace overlooking the water, sipping an aperitif of pastis dosed with grenadine syrop, we contentedly wait for friends to arrive. We watch as ... Read more

Total time: 1 hour, 25 minutes | Serves 8 to 10

Streusel

  • 1 1/2 cups brown sugar, packed
  • 1 1/2 cups chopped pecans
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 cup ( 1/2 stick) unsalted butter, cut into small pieces

Step 1Place the brown sugar, pecans, salt and cinnamon in a bowl. Toss together, then add the butter. Rub the butter into the mixture with your fingertips. Refrigerate while making the batter.

Batter

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup plus 2 tablespoons sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups sour cream

Step 1Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix, being careful to scrape down the sides of the bowl between additions. Do not over-mix.

Step 2Sift together the flour, salt, baking powder and baking soda. Add the sifted dry ingredients to the butter mixture a little at a time, alternating with the sour cream and mixing after each addition.

Step 3Heat the oven to 350 degrees. Butter a tube pan and lightly dust with flour. Pour half the batter into the pan and top with half the streusel. Pour the remaining batter into the pan and top with the rest of the streusel.

Step 4Bake the coffeecake until it springs back to the touch and a toothpick or skewer inserted in the cake comes out clean, about 60 to 65 minutes. Cool on a wire rack for 15 minutes, remove from the pan and serve.

Note: This coffeecake, served at Gordon's Cafe & Wine Bar, originated at Rosie's Bakery in Cambridge, Mass.

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