the BEST brown sugar pecan coffee cake I ever did have...

I have this box full of breakfast recipes...and I always go for the same ones every.single.time (I've shared two of my all time favorite ones HERE and HERE). 

So this weekend I thought I'd try and make something new. You guys this coffee cake recipe is now, hands down, at the top of my list! It isn't just any old coffee cake...it's a succulent, moist, brown sugar pecan coffee cake (try saying that ten times super fast?!).  I'm not joking when I say I wanted to down the entire thing in one sitting.

Now, what kind of friend would I be if I didn't share this amazingness with all of you...especially on a holiday weekend when you've been gifted an extra day to try it out! I'm just going to say your welcome ahead of time...it really is pretty life changing!

The three main ingredients: Pecans, brown sugar, and well the dough :-)

Brown Sugar Pecan Coffee Cake

streusel: 

1 cup chopped pecans (toasted)

6 TBS unsalted butter, room temp.

1 cup packed brown sugar

2 tsp. cinnamon

1/2 tsp salt

cake:

1/2 cup butter

2 cup flour

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. salt

1/2 cup sugar

1/4 cup brown sugar

3 large eggs

1 1/2 tsp. vanilla

1 cup sour cream

***spray bundt pan and dust with flour. Whisk together streusel and set aside. For cake mix butter, sugar and brown sugar. Beat in eggs and vanilla...and on low speed add flour and sour cream. Spread half of the batter in the pan, than half the streusel, and repeat with streusel on top.

Bake at 350 for about 40-45 minutes