Ingredients
For the Streusel Topping:
2 oz. unsalted butter
3 oz. all-purpose flour
1/4 cup (30g) pecans
2 Tbs. granulated sugar
2 Tbs. light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. table salt
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3 oz. all-purpose flour
1/4 cup (30g) pecans
2 Tbs. granulated sugar
2 Tbs. light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. table salt -
Procedure
For the Streusel Topping:
In a saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid.
In a food processor, pulse flour, pecans, both sugars, cinnamon, baking powder, and salt 4 to 6 times to combine and chop the pecans.
Put the flour mixture in a mixing bowl.
Add butter and stir until evenly moistened and crumbly.
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Ingredients
For the Filling:
1 cup (120g) pecans
3 Tbs. granulated sugar
3 Tbs. light brown sugar
1-1/2 tsp. ground cinnamon
1 tsp. Dutch-processed or natural cocoa powder -
Procedure
For the Filling:
In a food processor, pulse the pecans, both sugars, cinnamon, and cocoa 4 to 6 times to combine and chop the pecans.
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Ingredients
For the Cake:
11-1/4 oz. sifted cake flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
10 oz. unsalted butter, slightly softened
11-1/2 oz. sugar
4 large eggs
2 tsp. pure vanilla extract
16 oz. sour cream -
Procedure
For the Cake:
Position a rack in the center of the oven and heat the oven to 325°F.
Generously butter a 10-inch springform pan.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and creamy, 1 to 2 minutes.
Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next.
Scrape the bowl and blend in the vanilla.
On low speed, alternate adding the dry ingredients and the sour cream.
Spoon 1/2 of the batter into the prepared pan. Spreading the batter to the side of the pan first and then to the center.
Sprinkle the filling evenly over the batter.
Cover the filling with the remaining batter, dropping dollops around the pan and smoothing with the spoon.
Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the cake.
Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes.
Transfer to a wire rack and let cool.