Sour Cream Coffee Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 2 large eggs at room temperature
• 2 cups flour all-purpose plus more for coating the pan
• 1.3 cups granulated sugar 
• 1 tablespoon ground cinnamon 
• 1.3 cups pecans raw
• 0.5 teaspoon salt fine
• 1 cup cream sour at room temperature
• 8 ounces butter unsalted plus more for coating the pan at room temperature
• 1.5 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• wire rack
• blender
• baking pan
• toothpicks
• stand mixer
• spatula

Directions

1. Place the pecans in the bowl of a food processor fitted with a blade attachment and pulse until coarsely chopped, about 4 to 5 (1-second) pulses.
2. Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter and dust with flour, tapping out the excess; set aside.Sift the measured flour, baking powder, baking soda, and salt into a medium bowl and set aside.
3. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until lightened in color and fluffy, about 3 minutes.
4. Add the eggs 1 at a time, letting the first completely incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and paddle with a rubber spatula.
5. Add the sour cream and vanilla, turn the mixer to medium speed, and continue beating until just incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and paddle.Turn the mixer to low speed and slowly add in the flour mixture.
6. Mix until just incorporated.
7. Spread half of the batter in the prepared pan.
8. Sprinkle with half of the nut mixture. Dollop the remaining batter over the nut mixture and spread into an even layer.
9. Sprinkle with the remaining nut mixture and gently press it into the batter.
10. Bake until a cake tester or toothpick comes out dry with a few crumbs attached, about 45 minutes.
11. Transfer the pan to a wire rack and let cool at least 20 minutes before serving.