•The coffeecake batter can also be baked in a 9 1/2-inch springform pan 1 to 1 1/4 hours.
•Cakes can be made 1 day ahead, then cooled completely and kept in an airtight container at room temperature.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Stir together granulated sugar, flour, salt, and 3/4 cup brown sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup) butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Transfer 3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick (1/4 cup) butter, and remaining 1/4 cup brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping 15 minutes.
Step 3
Whisk together sour cream, whole egg, yolk, vanilla, baking soda, and zest, then stir into remaining flour mixture until just combined (batter will be stiff).
Step 4
Divide batter among 18 well-buttered muffin cups (they'll be about two-thirds full; butter tops of tins as well). Sprinkle each with streusel topping, pressing it lightly into batter. Bake coffeecakes in middle of oven until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans on racks 30 minutes. Loosen cakes with a sharp small knife, then carefully remove cakes from pans.
