Rosie's pecan coffeecake

Time 1 hour 25 minutes
Yields Serves 8 to 10
Rosie’s pecan coffeecake
(Los Angeles Times)



Place the brown sugar, pecans, salt and cinnamon in a bowl. Toss together, then add the butter. Rub the butter into the mixture with your fingertips. Refrigerate while making the batter.



Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix, being careful to scrape down the sides of the bowl between additions. Do not over-mix.


Sift together the flour, salt, baking powder and baking soda. Add the sifted dry ingredients to the butter mixture a little at a time, alternating with the sour cream and mixing after each addition.


Heat the oven to 350 degrees. Butter a tube pan and lightly dust with flour. Pour half the batter into the pan and top with half the streusel. Pour the remaining batter into the pan and top with the rest of the streusel.


Bake the coffeecake until it springs back to the touch and a toothpick or skewer inserted in the cake comes out clean, about 60 to 65 minutes. Cool on a wire rack for 15 minutes, remove from the pan and serve.

This coffeecake, served at Gordon’s Cafe & Wine Bar, originated at Rosie’s Bakery in Cambridge, Mass.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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