From Better Homes & Gardens
Makes 12 servings
Makes 12 servings
The purpose behind buttering the cake pan is to provide something for the pecans to stick to, so coat generously. If the nuts aren't sticking, add more butter or chill the pan for a minute or two.
Cake | Pecan Streusel | ||
---|---|---|---|
4 | eggs | 1/2 c | chopped pecans |
6 T | butter, softened | 1/4 c | sugar |
1-1/2 c | chopped pecans | 1 T | unsweetened cocoa powder |
2-1/4 c | all-purpose flour | 1-1/2 tsp | ground cinnamon |
1-1/2 tsp | baking powder | ||
1/2 tsp | salt | ||
3/4 c | butter, softened | ||
8 oz | cream cheese, softened | ||
1-1/2 c | sugar | ||
2 tsp | vanilla |
- Prepare pecan streusel. Preheat oven to 325 degrees. Let eggs stand at room temperature for 30 minutes.
- Generously butter the inside of a 10-inch tube pan or a 10-inch fluted tube pan, using as much of the 6 tablespoons of butter as possible. Coat the inside of the pan with the pecans, pressing the nuts into the butter as necessary; set aside.
- In a medium bowl, combine the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat the 3/4 cup butter and cream cheese with an electric mixer on medium-high to high speed for 30 seconds. Add the sugar and vanilla; beat 4 to 5 minutes until light and fluffy.
- Add eggs, one at a time, beating for 10 to 20 seconds after each addition and scraping bowl down well.
- Stir in flour mixture, one-third at a time, until just combined.
- Spoon one-third to one-half the batter into the prepared pan, spreading evenly. Sprinkle with half of the pecan streusel. Spoon the remaining batter over the streusel, spreading evenly. Sprinkle evenly with remaining streusel.
- Bake in preheated oven for 65 to 70 minutes, or until cake pulls away from sides of pan and top springs back when lightly touched and/or a wooden toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 15 to 20 minutes. Remove from pan. Turn upright and cool completely on rack.