Pecan Sour Cream Coffee Cake in 60 Minutes

Instructions:

1. In a medium bowl, combine the softened butter, brown sugar, cinnamon, and salt.
2. Stir in the chopped pecans until the mixture forms a coarse, sandy crumble. Set aside.
3. Beat the softened butter and granulated sugar on medium-high until pale and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Lower the mixer speed and blend in the sour cream until just combined.
6. Gently fold in the flour, baking powder, baking soda, and salt using a spatula. Stop the moment no flour streaks remain to avoid overworking the gluten.
7. Grease your 9x9 inch pan and line it with parchment paper. Pour half of the batter into the pan and smooth it with a spatula.
8. Sprinkle half of the pecan streusel evenly over the batter.
9. Spread the remaining batter over the streusel, then top with the remaining streusel, pressing lightly.
10. Bake at 350°F (175°C) for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean.