Duke’s Streusel Coffee Cake
- 10-15 minutes (active) plus 5 minutes (cooling) Prep | 35-40 minutes Cooking
Preheat oven to 350°F. Line four 4×2″ mini loaf pans with aluminum foil extending foil 1 inch above top of each pan. For the streusel, in small bowl with fork, stir together 1 cup of the flour, the brown sugar, pecans, cinnamon, and nutmeg; stir in ½ cup of the mayonnaise until well mixed. In medium bowl stir together remaining 1½ cups flour, the granulated sugar, baking powder, baking soda and salt. Make an indentation in center; add remaining ¾ cup mayonnaise, the eggs and vanilla; stir just until dry ingredients are incorporated (mixture should not be smooth). Divide half the batter among loaf pans; spread to make even layers. Evenly crumble ¼ cup of pecan mixture into each pan. Add remaining batter; spread to make even layers. Crumble remaining streusel on top; lightly pat into batter. Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Cool 5 minutes in pans before removing.