Are you looking for a mind-blowingly delicious dessert that is a real crowd pleaser? Look no further than this super moist coffee cake. Perfect for breakfast, brunch, or any social gathering.
1/2 cup palm shortening
3/4 cup granulated sugar
1 tsp. vanilla
3 pasture-raised eggs
2 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup organic sour cream
10 1/2 Tbsp. butter
1 cup dark brown sugar
2 1/2 tsp. cinnamon
1 cup chopped pecans
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/8 tsp. salt
First, preheat the oven to 350 degrees.
In a bowl, cream together the palm oil shortening, sugar, and vanilla. Once combined, add each egg one at a time. Beat well after each one.
Into a separate bowl, sift together cake flour, baking powder, and baking soda. Slowly add the dry ingredients, a little bit at a time. Each time you add the sifted mixture, stir to combine. Alternate adding the dry mixture with the sour cream.
Spread half of the batter into a 10 inch tube pan that has been greased with butter.
Next, cream together the butter, brown sugar, and cinnamon. Add the chopped pecans and stir to combine. Gently dot the batter with the nut mixture. Cover with the remaining batter.
In a third bowl, make the streusel topping by combining the all-purpose flour, 1/2 c. light brown sugar, remaining 1/2 tsp. cinnamon, and salt. Pour 4 1/2 Tbsp. melted butter over everything and combine.
Bake for 50 minutes. At the 40 minute mark, remove the cake from the oven, cover with the streusel topping and return to the oven to bake for 10 more minutes. Once baked, allow the cake to cool for ten minutes before flipping over and removing from the pan.