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Cinnamon Streusel Coffee Cake Recipe

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4.2 from 175 reviews

  • Author: Sara
  • Total Time: 1 hr 20 mins
  • Yield: 1 9-inch cake (12 servings)

Description

This Cinnamon Streusel Coffee Cake is a rich, buttery, and perfectly spiced treat featuring a delightful streusel topping and center. Toasted pecans add a satisfying crunch, while a sweet glaze drizzled over the top gives every bite a luscious finish. Perfect for breakfast, brunch, or dessert, this 9-inch cake yields 12 generous slices and pairs wonderfully with coffee or tea.

Ingredients

For Streusel Topping and Center:

  • 1 ¾ cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1 ¼ teaspoons ground cinnamon
  • Coarse salt, as needed
  • 1 ½ sticks cold unsalted butter, cut into small pieces (12 tablespoons)
  • 1 ½ cups coarsely chopped toasted pecans

For the Cake:

  • 1 stick unsalted butter, room temperature (8 tablespoons), plus more for pan
  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • Coarse salt, about ½ teaspoon
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup sour cream

For the Glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons whole milk

Instructions

  1. Make streusel topping: In a bowl, mix together the flour, ¾ cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon coarse salt. This will create the base for your streusel topping.
  2. Cut in butter: Using a pastry cutter or your fingers, cut the cold butter pieces into the streusel mixture until it forms small to medium clumps, ensuring a crumbly texture.
  3. Add pecans and refrigerate streusel: Stir in ½ cup of the chopped toasted pecans into the streusel mixture. Cover and refrigerate until ready to use to keep the butter chilled.
  4. Make streusel center: In a separate bowl, combine the remaining ¼ cup brown sugar, ¼ teaspoon cinnamon, and 1 cup toasted pecans. This will be the streusel layer inside the cake.
  5. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Butter a 9-inch tube pan with a removable bottom to prevent sticking.
  6. Combine dry ingredients: Sift together the 2 cups flour, baking powder, baking soda, and ½ teaspoon coarse salt into a bowl to ensure even distribution of leavening agents.
  7. Make cake batter – beat butter and sugar: Using a mixer on medium speed, beat the room temperature butter and granulated sugar until the mixture becomes pale and fluffy, about 2 minutes.
  8. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
  9. Add flour and sour cream alternately: Gradually add the flour mixture in three parts, alternating with the sour cream (start and end with flour), beating until the batter is just combined, smooth, and creamy.
  10. Assemble coffee cake: Spoon half of the batter into the prepared pan and spread evenly. Sprinkle the streusel center mixture evenly over this layer.
  11. Add remaining batter: Spoon the remaining batter over the streusel center and spread it evenly using an offset spatula.
  12. Top with streusel topping: Sprinkle the chilled streusel topping mixture evenly over the top of the batter layer for a crunchy crust.
  13. Bake coffee cake and cool: Bake in the preheated oven for about 55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and allow the cake to cool completely.
  14. Remove from pan: Carefully remove the cake from the tube pan and place it on parchment paper to prepare for glazing.
  15. Make glaze and drizzle: Whisk together the confectioners’ sugar and whole milk until smooth. Drizzle the glaze evenly over the cooled cake and let it set for about 5 minutes before serving.

Notes

  • Ensure the butter for the streusel is very cold to achieve the best crumbly topping texture.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant, stirring occasionally.
  • The cake tastes even better the day after baking as the flavors meld.
  • Make sure not to overmix the batter once you start adding flour mixtures to keep the cake tender.
  • Use an offset spatula to ensure even layers and smooth surface while assembling the cake.
  • The removable bottom on the tube pan makes for easier removal of the delicate cake without breaking.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/cinnamon-streusel-coffee-cake-recipe/