Grandmas coffee cake
My grandma loving made this coffee cake for anyone who visited her. With cinnamon sugar and chopped pecans, you’re sure to make it for guests as well!
INGREDIENTS
– 2 cups flour
– 1/4 cup cornstarch
– 1 1/2 cups sugar
– 2 1/2 tsp baking powder
– 1/2 tsp salt
– 8 tbsp unsalted butter, room temperature
– 1/2 cup vegetable oil
– 3 eggs
– 2 egg yolks
– 1 cup milk
– 2 tsp vanilla extract
– 1/2 cup sour cream
– 1 cup toasted pecans, chopped
– 1/2 cup sugar
– 1 tbsp cinnamon
For the glaze:
– 1 cup sifted powdered sugar
– 1/2 tsp cinnamon
– 1 tsp vanilla extract
– 1-2 tbsp milk
INSTRUCTIONS
– Preheat oven to 350°F. Grease a Bundt pan with baking spray and set aside.
– In the bowl of an electric mixer, combine flour, cornstarch, sugar, baking powder, and salt. Mix on low for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
– In a large measuring glass, combine eggs, yolks, milk, and vanilla extract. Whisk to combine. With mixer on low, add half the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
– In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
– Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
– While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
