Streusel Sour Cream Coffee Cakes Recipe

Ingredients

¾ cups honey

2½ cups nut flour

½ tsp salt

2 sticks cold butter, cut into ½-inch cubes

1 tsp cinnamon

1½ cups pecan [6 oz] toasted in shallow pan at 350°F (180°C) until they are golden looking, chopped

1 cup SCD French cream (SCD yogurt made from half & half or cream) or dripped SCD yogurt

1 large whole egg

1 large egg yolk

1 tsp vanilla

1 tsp baking soda

1½ tsp finely grated fresh orange zest [optional]

177 ml (255 grams) honey

250 grams nut flour

½ tsp (2.5 ml) salt

227 grams cold butter, cut into ½-inch cubes

1 tsp cinnamon

170 grams pecans toasted in shallow pan at 350°F (180°C) until they are golden looking, chopped

237 ml SCD French cream (SCD yogurt made from half & half or cream) or dripped SCD yogurt

1 large whole egg

1 large egg yolk

1 tsp (5 ml) vanilla

1 tsp (5 ml) baking soda

1½ tsp (7.5 ml) finely grated fresh orange zest [optional]

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 350°F (180°C).
For the topping, stir together honey, flour (a little at a time), and salt in a large bowl.
Blend in 1½ sticks (168 grams) of butter with your fingertips or a pastry blender until mixture resembles course mix with some pea-size butter lumps.
Transfer ¾ cup (177 ml) to a bowl and blend in cinnamon, remaining ½ stick (56 grams) butter, and remaining ¼ cup (60 ml; 85 grams) honey with your fingertips or pastry blender until crumbly.
Stir in pecans and chill the topping for 15 minutes.
Whisk together the cream or dripped yogurt, whole egg, yolk, vanilla, baking soda, and zest.
Stir into remaining flour until just combined (batter will be stiff).
Divide batter among 18 well-buttered muffin cups or paper cups, they'll be about ⅔ full; butter tops of tins as well.
Sprinkle each with streusel topping, pressing it lightly into batter.
Bake coffeecakes in middle of the oven until golden brown and a toothpick inserted in center comes out clean, 18 to 20 minutes. (They may fall, which will still be good.)
Cool in pans on racks for 30 minutes.
Remove cakes from pans.