Cinnamon Streusel Coffee Cake

Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake. The sweet glaze in the recipe is the perfect coffee cake topping. Source: Martha Stewart Living, March 2011

INGREDIENTS
FOR THE STREUSEL TOPPING AND CENTER

• 1 3/4 cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1 1/2 sticks cold unsalted butter, cut into small pieces
• 1 1/2 cups coarsely chopped toasted pecans

FOR THE CAKE

• 1 stick unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• Coarse salt
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup sour cream

FOR THE GLAZE

• 1 cup confectioners' sugar
• 2 tablespoons whole milk

DIRECTIONS

1. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
2. Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
3. Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
4. .................................

for full recipes please see : www.marthastewart.com

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