Sour Cream Coffee Cake Recipe: Baked in 55 Minutes

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and flour a 25cm Bundt pan or a 9x13 inch baking dish thoroughly. Note: Don't skip the flouring step; the sugar in the swirl loves to stick to the pan.
2. In a small bowl, combine the 150g brown sugar, 15g all purpose flour, 12g ground cinnamon, and 100g chopped pecans. Stir in the 0.25 tsp salt. Note: The small amount of flour here keeps the sugar from sinking to the bottom.
3. In a stand mixer, beat the 225g room temperature butter and 350g granulated sugar for 5 minutes. Beat until the mixture looks pale, fluffy, and almost like whipped cream.
4. Add the 3 eggs one at a time, beating well after each addition. Mix in the 10ml vanilla bean paste. Note: If the mixture looks split, add a tablespoon of your measured flour to bring it back together.
5. In a separate bowl, whisk together the 375g flour, 5g baking powder, 5g baking soda, and 3g sea salt. Ensure no lumps remain to prevent bitter spots of soda.
6. Add the flour mixture and 240g sour cream to the butter mixture in three parts, starting and ending with the flour. Fold gently until just combined to avoid overworking the gluten.
7. Spoon half of the batter into the prepared pan and smooth the top. Sprinkle two thirds of the cinnamon pecan mixture evenly over the batter.
8. Top with the remaining batter, spreading it carefully to the edges. Sprinkle the rest of the cinnamon pecan mixture over the top. Gently swirl a knife through the layers for a marbled effect.
9. Bake for 55 minutes until a skewer comes out clean and the top feels springy. Note: If using a Bundt pan, let it cool for exactly 10 minutes before inverting.