STREUSEL COFFEE CAKE: THE PERFECT RECIPE FOR BRUNCH
Its crispy topping, gooey center and buttery flavor make streusel coffee cake a perfect treat for any time of day, especially for Sunday brunch. If you have never made this classic cake at home then it's time to roll up your sleeves and get to baking.
Making streusel coffee cake isn't a complicated process. It begins with the crumbly topping - usually a blend of butter, flour, brown sugar, and cinnamon. Next comes the delectable filling (also laced with cinnamon) then it's time to whip up the batter and put it all together. Sounds easy, right?
If you are hungry for a homemade sweet treat give this ultimate streusel coffee cake recipe next time you have the gang over for brunch.
STREUSEL COFFEE CAKE RECIPE
Give this video a watch to learn how to make a streusel coffee cake from scratch. You'll learn plenty of nifty tips and tricks from Lindsay over at Everyday Food. Her cake is drizzled with icing but you can make your streusel coffee cake without it.
Cinnamon Streusel Coffee Cake
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake. The sweet glaze in the recipe is the perfect coffee cake topping.
Source: Martha Stewart Living, March 2011
Ingredients
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/2 cups coarsely chopped toasted pecans
- FOR THE CAKE
- 1 stick unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- Coarse salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- FOR THE GLAZE
- 1 cup confectioners' sugar
- 2 tablespoons whole milk
DIRECTIONS
1. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
2. Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
3. Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
4. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
5. Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
6. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
7. Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.
COOK'S NOTES
For the banana-coconut variation, substitute walnuts for pecans. Add 1 1/2 cups mashed ripe bananas (about 3) and 3/4 cup unsweetened shredded coconut to batter at the end of step 4.
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