This crumbly coffee cake is the ideal sweet for a gathering of friends.
Its simple to whip together and big enough to feed a small crowd.
The crumb of the cake is light and almost sponge cake-esque rather than dense and quick bread-like.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
It’s delicately infused with lemon zest, but the cinnamon in the topping truly takes the spotlight.
The pecans in the topping also get wonderfully toasted in the oven and add a nice crunch.
Prepare the Topping: Stir together pecans, sugar, and cinnamon in a small bowl until well combined.
Add eggs, 1 at a time, beating on medium speed just until combined after each addition.
Add sour cream; beat on medium speed until incorporated, about 15 seconds.
Whisk together flour, baking powder, and baking soda in a medium bowl until combined.
(Batter will be thick.)
Coat a 13- x 9-inch baking pan with baking spray.
Sprinkle evenly with half of the Topping.
Spoon small dollops of remaining Batter all over top; spread into an even layer.
Sprinkle remaining Topping evenly over top.
Let cool in pan on a wire rack 40 minutes.
Serve warm or at room temperature.
