Sour cream coffee cake with brown sugar-pecan streusel from Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine (page 79)

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Notes about this recipe

  • vglong29 on February 03, 2021

    This has a great texture due to the reverse creaming method. I doubled the butter for the streusel topping, there wasn't enough butter to make clumps. Find this is often the case with recipes using streusel from ATK.

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