Got To Be NC
Recipe by: Lisa Prince

Olive Oil Pecan Coffee Cake

Melissa Bentley of Zebulon won the Pecan Breakfast Recipe Contest in 2019 with this recipe.

Servings: 10
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour, 20 minutes
Meal Type: Entree
NC Ingredients: pecans, eggs

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Ingredients

Streusel:
1
1/2 cups pecans finely chopped and toasted
1/2
cup packed brown sugar
1
Tbsp. cinnamon
1/2
tsp. salt
3
Tbsp. butter melted
Cake:
2
cups all-purpose flour
2
tsp. baking powder
1
tsp. salt
1
1/4 cups sugar
3
large eggs
1
Tbsp. finely grated lemon zest
1
cup extra-virgin olive oil
2/3
cup sour cream
Glaze:
3
Tbsp. butter
3/4
plus 2 Tbsp. confectioner sugar
1
tsp. vanilla
2
to 3 Tbsp. milk

Directions

To make streusel:

Heat the oven to 350 degrees. Spread pecans on baking sheet and bake until toasted, about 5 minutes. Let cool completely. In a large bowl, mix the pecans with the brown sugar, cinnamon, salt, stir in the butter to combine.

To make cake:

Butter and flour a 10 cup Bundt pan. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, whisk together the sugar with the eggs, lemon zest until fluffy. Whisk in the oil and sour cream.  Fold in the dry ingredients until smooth.

Pour one third of batter into the pan. Sprinkle half the streusel over the cake. Repeat with half of the remaining batter and all the remaining streusel. Top with remaining batter and smooth the top. Bake until edges pull away from the sides, 45 to 50 minutes. Let cool in the pan for 15 minutes, then invert on wire rack. Let cool completely.

Heat butter over medium heat, until melted and just golden brown.  Remove from heat, add confectioner sugar, vanilla and milk until pourable.  Drizzle over cake.  Let set, 15 minutes.