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Nice, warm pecan-streusel coffee cake on a foggy Juneau, Alaska day
with a freshly brewed latte is simply divine...
Servings: (9-12)
Prep: 15 min.
Bake: 45 to 50 mins.


Streusel (halved):
1/4 cup granulated sugar
1/3 cup packed light brown sugar
1-1/2 teaspoons ground cinnamon
1/2 cup chopped candied pecans
--2 tablespoons unsalted butter, melted (added to 2nd half)


-Wet Ingredients -
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg, beaten
1/4 cup Greek vanilla yogurt
1 cup sour cream
1 teaspoon vanilla extract

-Dry Ingredients-
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine-grain kosher salt


Preheat oven to 325 degrees. Spray a glass 8" square baking dish and set aside.

In a small bowl, whisk streusel ingredients (except melted butter, not yet) together and set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread half the batter into the prepared baking dish working from the center to outer edges; sprinkle 1/3 of streusel evenly over batter and gently press to adhere. Spread remaining batter in the same manner, and sprinkle remaining streusel over top and gently press to adhere.

Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. 

Hot out of the oven,
I wish you could smell its scrumptiousness!
Cool coffee cake on a wire rack for a minimum of 15 minutes prior to slicing into 9-12 squares. ~ Enjoy!


Tip: This breakfast-type dessert is best if baked and allowed to cool overnight, the flavors that are allowed to develop are even more amazing!

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