Ingredients
8tbspunsalted butter
3¾cupsall-purpose flour
¾cuppecan pieces
2½cupssugar
1½tbspcinnamon
1tbspground espresso
2tspbaking powder
1tspbaking soda
1tspkosher salt
3large eggs
1tbspvanilla extract
1sour cream cube
Preparation
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan with a removable bottom.
In a small bowl, combine pecan pieces with ¾ cup of sugar, cinnamon, and 1 tablespoon of espresso. In a medium bowl, combine flour, baking powder, baking soda, salt, and remaining 2 teaspoons of espresso. Set both aside.
In the bowl of an electric mixer fitted with paddle attachment, beat the butter, until fluffy. Then, slowly add the remaining 1¾ cups of sugar, beating for about 2 minutes, until blended. Scrape down sides of bowl
Beat at high speed another 2 minutes. Reduce speed to low; beat in the eggs one at a time. Beat in the vanilla, and alternate beating in flour mixture and sour cream in 3 parts until smooth.
Spoon ⅓ of the batter into the prepared pan. Sprinkle evenly with ½ cup of pecan mixture.
Top with another ⅓ of the batter; sprinkle again with ½ cup of pecan mixture. Top with the remaining batter, and finish with the remaining pecan mixture.
Bake for about 1 hour and 15 minutes, until a toothpick inserted in center of cake comes out clean.
Transfer to a rack, then let cool in the pan for about 10 minutes.
Run a thin knife around the outer and center edges of the cake to loosen; lifting from the center, remove cake from outer pan.
Invert onto a plate. Slide a knife around the bottom of the cake to loosen; remove pan completely.
Invert the cake again, nut side up, onto rack. Let cool completely.
Serve and enjoy!
