Long since before I started this blog I've been on the hunt for a good old fashioned crumb topped coffee cake. I've tried several over the years. Either the cake is too dry or the crumbs are too hard or too sandy. Or too much crumb, or not enough crumb. Some include fruit, and although I'm sure they're delicious, I didn't want fruit. Just plain cinnamony coffee cake. And yes, I've posted Crumb Cake on this blog. But that's Crumb Cake and it's all about the crumb. This is coffee cake, and it's all about the cake. I'm sure you see the distinction. Don't ya? Please tell me you do.
Anywho, I found this recipe and it looked promising. I was wary of the cream cheese layer, I didn't want a strong cream cheese tang to my cake. I was wary of the sour cream in the batter. Again the "tang" thing. Not that I don't like sour cream or cream cheese, I do, really, I just didn't want that for coffee cake. But the cake in the picture looked moist, and the crumbs looked just right and it had pecans. So, I gave it a try. . .