Coffee Cake with Pecan-Cinnamon Streusel
Serves 8 to 10
½ cup (2 1/2 ounces) all-purpose flour
¾ teaspoon ground cinnamon
1 teaspoon water
1 cup (7 ounces) sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
7 tablespoons unsalted butter, cut into 7 pieces and softene
¾ cup milk
1 teaspoon vanilla extract
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 9-inch springform pan and place on rimmed baking sheet.
For the STREUSEL: Process pecans and sugar in food processor until finely ground, about 10 seconds. Add flour, cinnamon, and salt and pulse to combine, about 5 (1-second) pulses. Add melted butter and water and pulse until butter is fully incorporated and mixture begins to form clumps, 8 to 10 (1-second) pulses. Transfer streusel to bowl and set aside.
For the CAKE: In now-empty processor, process flour, sugar, cinnamon, baking powder, baking soda, and salt until combined, about 10 seconds. Add butter and pulse until very small but visible pieces of butter remain, 5 to 8 (5-second) pulses. Add milk, egg and yolk, and vanilla; pulse until dry ingredients are moistened, 4 to 5 (1-second) pulses. Scrape down sides of bowl. Pulse until mixture is well combined, 4 to 5 (1-second) pulses (some small pieces of butter will remain). Transfer batter to prepared pan and smooth top with rubber spatula.