- 3/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon cinnamon
- 1 1/2 cups (6 oz) pecans, toasted and chopped
- 1 cup sour cream
- 1 whole large egg
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 1/2 teaspoons finely grated fresh orange zest
- Special equipment: 2 muffin tins, each with 12 (1/2-cup) muffin cups
- Preheat oven to 350°F.
- Stir together granulated sugar, flour, salt, and 3/4 cup brown sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup) butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Transfer 3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick (1/4 cup) butter, and remaining 1/4 cup brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping 15 minutes.
- Whisk together sour cream, whole egg, yolk, vanilla, baking soda, and zest, then stir into remaining flour mixture until just combined (batter will be stiff).
- Divide batter among 18 well-buttered muffin cups (they'll be about two-thirds full; butter tops of tins as well). Sprinkle each with streusel topping, pressing it lightly into batter. Bake coffeecakes in middle of oven until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans on racks 30 minutes. Loosen cakes with a sharp small knife, then carefully remove cakes from pans.