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Pecan Sour Cream Coffee Cake
January 18, 2017

Another winner from Chef John! The only change I made was with the flour. I thought it was an odd amount - technically, 1 7/8 cups is 1 3/4 cups plus 2 tablespoons. So I added the 2 tablespoons to the streusel mixture instead. This helped the streusel retain its crumbled texture without melting entirely into the cake. I used the remaining 1 3/4 cups of flour in the cake mixture, and it didn't adversely affect the crumb of the cake at all. It was deliciously moist!

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