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Streusel Coffee Cake: A Deliciously Indulgent Recipe

Is it a cake or a coffee cake? You be the judge! This stunning Streusel Coffee Cake Pound Cake features a delightful ribbon of streusel throughout, making it perfect for breakfast or dessert. Enjoy a slice (or two) any time of day!

Why You Must Make This Cake

It gives you the perfect excuse to eat cake in the morning!
Whether you love coffee cakes, streusel, or both, this recipe will win your heart!
It’s a wonderful choice for gatherings, serving up to 16 generous slices.

Having spent years contributing to a unique Decorators’ Show House, I’ve decided to pass the baton to a fantastic group of new volunteers while remaining actively involved. During this season, I whipped up this divine Streusel Coffee Cake Pound Cake to share with my fellow volunteers. This versatile Bundt cake excels as both a breakfast delight and a scrumptious dessert!

Reader Endorsements

From Beverly: “Love, love, love this incredible cake! It combines the best of pound cake and coffee cake. I can’t recommend it highly enough!”

From Tricia via Pinterest: “This pound cake recipe blew me away! The flavor is outstanding, and the added ingredients make it simply amazing!”

A Versatile Bundt Cake

This delightful streusel coffee cake recipe is inspired by one I found in a well-loved magazine. I made a few tweaks to transform a rich pound cake batter into a delectable coffee cake. Whether you enjoy it for breakfast or serve it with a cup of coffee after dinner, it’s irresistibly delicious. The choice is yours!

P.S. If you’re a fan of streusel, don’t miss out on trying a remarkable butter streusel coffee cake recipe that even my picky partner couldn’t resist!

Ingredients

Streusel

½ cup firmly packed brown sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup butter
¾ cup chopped pecans

Cake

1 cup finely chopped pecans
1 cup butter, at room temperature
2 ½ cups sugar
6 eggs
3 cups flour
¼ teaspoon baking soda
1 teaspoon salt
8 ounces sour cream
2 teaspoons vanilla extract
¼ cup brown sugar
1 ½ teaspoons cinnamon

Instructions

Prepare the Streusel: In a bowl, combine the brown sugar, flour, and cinnamon. Cut in the butter with a pastry blender or fork until the mixture resembles small peas. Gently fold in the chopped pecans and set aside for topping the cake.
Toast Pecans: Preheat your oven to 350°F (175°C). Spread 1 cup of chopped pecans on a baking sheet and toast for about 5 minutes, stirring once during baking. Allow them to cool for 20 minutes.
Adjust Oven Temperature: Lower the oven temperature to 325°F (160°C).
Make the Batter: With a heavy-duty electric mixer, beat the butter on medium speed until creamy. Gradually mix in the granulated sugar until light and fluffy. Add the eggs one at a time, blending well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add this mixture to the butter mixture alternately with the sour cream, starting and ending with the flour mixture. Mix on low speed until just blended, then stir in the vanilla.
Layer the Batter: Pour half of the batter into a greased and floured 12-cup tube pan. Combine the toasted pecans with brown sugar and cinnamon, then sprinkle this over the first layer of batter. Spoon the remaining batter on top and finish with the reserved streusel.
Bake: Bake at 325°F (160°C) for 1 hour and 20-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10-15 minutes, then remove it from the pan to cool completely on the rack.