On the off chance that your holiday menu is not yet set in stone, and you are still looking for a coffee cake to start the day, I'd like to recommend this sinfully rich concoction that comes from the recipe developers at Martha Stewart Living. This cake is as sweet as it is rich, so if you have a more European sensibility and prefer barely sweet treats, you might want to bypass this recipe. IT IS SWEET. The cake is not difficult to make if you divide it construction into workable segments. The only problem you might have in making it, is deciding when it is actually done. As is the case with many filled cakes, a toothpick or cake tester will probably fail you miserably. You'll get crumbs even when the cake is done. I've found that a thump in the center of the cake is a better predictor of doneness than a toothpick. Time-wise, I've found 60 minutes works well for me and my oven. Please keep in mind that ovens are calibrated differently and what works for me may not work for you. I'd also like to recommend lining the the bottom of the tube pan with parchment paper. This cake wants to stick and your mission, should you choose to accept it, is to prevent that from happening. If your pan is well-greased, lined and floured, you won't have any problems when you unmold it, especially if you swear. I hope those of you who really enjoy sweet things will give this recipe a try. I don't think you'll be disappointed. Here's how the cake is made.

Pecan Streusel Coffee Cake

Ingredients:

Streusel Topping

1 3/4 cups all-purpose flour

3/4 cup packed light-brown sugar

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1-1/2 sticks cold unsalted butter, cut into small pieces

1/2 cup coarsely chopped toasted pecans

Streusel Filling

1/4 cup packed light-brown sugar

1/4 teaspoon cinnamon

1 cup coarsely chopped toasted pecans

Cake

1 stick unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour

1-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup granulated sugar

2 large eggs

1-1/2 teaspoons pure vanilla extract

1 cup sour cream

Glaze

1 cup confectioners' sugar

2 tablespoons whole milk

Directions:

1) Preheat oven to 350 degrees F. Generously grease a 9-inch tube pan with removable bottom with butter or coat with a nonstick baking spray. Set aside.

2) To make streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.

3) To make streusel filling: Mix together brown sugar, cinnamon, and pecans. Set aside.

4) To make cake: Sift flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined. Spoon half of batter into pan. Sprinkle streusel filling mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.

4) To make glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving. Yield: 12 servings.

Cook's Note: Coffee cake can be stored at room temperature for up to 5 days.

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