Best Coffee Cake

SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL

streusel here is both a filling and a topping, for twice the crunch and flavor.

The streusel used here is also available as a standalone recipe: Pecan-Chocolate Streusel.

Ingredients

Streusel

• 1 cup (packed) golden brown sugar
• 1 tablespoon (15 ml) ground cinnamon
• 6 tablespoons (3/4 stick (450 g)) chilled salted butter, diced
• 1 cups (240 ml) coarsely chopped pecans
• 1 cup (240 ml) semisweet chocolate chips

Cake

• 3 cups (720 ml) all purpose flour
• 1 1/2 teaspoons (7.5 ml) baking soda
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1 1/3 cups (320 ml) sugar
• 3/4 cup (1 1/2 sticks (55 g)) salted butter, room temperature
• 3 large eggs
• 1 1/2 teaspoons (7.5 ml) grated orange peel ( I left this out)
• 1 1/2 teaspoons (7.5 ml) vanilla extract
• 1 1/2 cups (360 ml) sour cream
• 1/4 cup (60 ml) orange juice

Method

1. To make the streusel, whisk the brown sugar and cinnamon in a medium bowl to blend. Add the butter and rub in with your fingertips until the mixture holds together in small, moist clumps. Mix in the pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
2. To make the cake, preheat the oven to 350°F (175°C). Butter and flour a 13x9x2-inch (33x23x5 cm) metal baking pan.
3. Sift the flour, baking soda, and baking powder into a medium bowl.
4. Using an electric mixer, beat the sugar and butter in a large bowl until blended and smooth. Beat in the eggs 1 at a time, then the orange peel and vanilla extract.
5. Mix in the flour mixture in 4 additions, alternating with the sour cream in 3 additions. Mix in the orange juice.
6. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Drop the remaining batter over by heaping tablespoonfuls, then carefully spread the batter to make an even layer. Sprinkle with the remaining streusel.
7. Bake the cake 30 minutes. Lay a sheet of foil loosely over the pan to keep the topping from browning too quickly. Continue baking until a tester inserted into the center of the cake comes out clean, about 35 minutes longer.
8. Remove the foil. Cool the cake in the pan on a rack 20 minutes. Dust with powdered sugar and serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)