Name: Sour Cream Coffee Cake from The Silver Palate Cookbook
Yield: 10 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan; 2 cups all-purpose flour, plus more for pan; 1 Tbsp. baking powder; ¼ tsp. kosher salt; 1½ cups shelled pecans, coarsely chopped; 1 Tbsp. ground cinnamon; 2½ cups sugar, divided; 2 large eggs, beaten to blend; 2 cups sour cream; 1 Tbsp. vanilla extract; A 10" Bundt pan

A Bundt cake on a platter with one slice cut out revealing the streusel streaked though the middle.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Recipe notes