Pecan Coffee Cake (serves 16)
Batter

1 cup (225 g) butter, softened	cream	beat	mix in 1 at a time	mix	fold in
1-1/2 cup (300 g) granulated sugar
1 cup (230 g) sour cream
2 large (100 g) eggs
1 Tbs. (15 mL) vanilla extract
2 cups (250 g) sifted all-purpose flour			whisk to combine
1/4 tsp. (1.5 g) salt
1 Tbs. (14 g) baking powder
1/4 cup (25 g) chopped pecans	toast	process to crumbs

Streusel

2 Tbs. (30 g) butter	melt		mix
1 cup (110 g) chopped pecans	toast	mix
1 tsp. ground cinnamon
1/2 cup (110 g) brown sugar

Pecan Coffee Cake

Preheat oven to 350°F (175°C) and line 9x13-in. pan with parchment paper
Batter	pour into 9x13-in. pan	top	bake 350°F (175°C) 35 min.
Streusel