Sour Cream Coffee Cake

Ingredients:

muffin:

butter    1 stick (8 tablespoons), room temperature
sugar    1 cup
large egg    4   
sour cream      1 cup (8 oz)
vanilla extract   1 teaspoon
cake flour       2 cups
baking powder      2 teaspoons
salt    1/2 teaspoon

streusel:

light brown sugar 　1/4 cup
all-purpose flour    　1/2 cup
ground cinnamon 　1 1/2 teaspoons
salt   　1/4 teaspoons
butter 　3 tablespoons, chopped
chopped pecan     3/4 cup

Method:

1. Sift together the flour, baking soda and salt. Set aside.

2. In a small bowl, mix streusel ingredients except pecan. Then add in pecan, mix well. Set aside.

3. Coat a muffin pan with non-stick cooking spray and dust with bread crumbs. Set aside.

4. In a large bowl, cream together butter and sugar until light and fluffy.

5. Beat in the eggs one at a time.

6. Beat in the flour mixture.

7. Stir in the vanilla and sour cream, mix just until incorporated.

8. Preheat oven to 350 degree.

9. Spoon half of the batter into prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with remaining batter and streusel mixture.

10. Bake for 35-40 minutes.