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Cinnamon Streusel Coffee Cake

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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.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes one 9-inch cake

Source: Martha Stewart Living, March 2011

Ingredients

FOR THE STREUSEL TOPPING AND CENTER

  • 1 3/4 cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • Coarse salt
  • 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.

Reviews Add a comment

  • symaryann
    5 JUN, 2017
    I made this yesterday and I was very pleased with the cake, it was so moist and just perfect for a cold afternoon coffee break. I just tweak some stuffs in the recipe to suit my personal taste and preference. So I reduced the amount of flour in the streusel toppings to 11/2 c. because I think its just too many. And I add a tsp.of espresso powder on the batter to flavor it. I also add 1/3 c. of w[filtered] milk in the recipe to make the batter a little lose to help it spread faster, I also use walnuts instead of pecans coz' its the only nuts available in my pantry that time. I put it in a Bundt pan that's why it takes sometime to bake and done in 50 min.My husband is not a fan of cinnamon but this is the first time he likes it. it was ohh so yummy..
    Reply
  • MS11598944
    15 MAY, 2017
    I've made this four times as written and it is by far the best coffee cake I've ever eaten. For those who think there are too many crumbs, just put them on anyway! They bake into the cake to make the most delicious crumbly, crunchy top layer you've ever had. The only bad thing about this cake is that you need serious self control to not eat too much of it. Also, my cake was done after 41 minutes in the oven.
    Reply
  • ALR12678870DW
    5 JAN, 2017
    Absolutely amazing. Beautiful and delicious.
    Reply
  • smunleytribpub
    6 APR, 2016
    I give this a solid B. It wasn't really sweet enough and a good thing to remember is to press the streusel into the top a little so everything doesn't fall off when you slice it!! The crumbles are the best part so long as they stay with the cake. Mine was actually a bit dry but I think I overcooked just a bit.
    Reply
  • LaksDubai
    21 MAR, 2015
    Baked this cake today for the first time ever. Have to say it could use a bit more sweetness. Mine came out well except that it isn't as sweet as what would be expected of a cinnamon coffee cake. Anyways, for the next try I will be trying a bit more sugar and see if it helps! And oh, if you are using a regular pan instead of a bundt pan, you may want to reduce the baking time to about 30 mins.
    Reply
  • Aliocha Perriard Abdoh
    6 FEB, 2015
    Hi guys, I made this coffee cake for my boyfriend's birthday. I am not an experienced baker and I was a bit unsure during the baking process how it would turn out. It was unnecessary to stress it came out beautifully and my boyfriend LOVED it! Defs will be making this again some time soon and hopefully adding a few twists and hopefully make it a bit healthier.
    Reply
  • brandybaicy
    30 DEC, 2014
    I read many other reviews as mine baked. I just removed mine from the oven & based on what I had read, I wasn't sure what I was about to reveal. Well, yummy, cinnamon, sweet pecan perfection is what I got. I saw this made by Martha on a cooking show last night and jotted the recipe down as she made it. Not for anyone who is scared to cook, as it is a very "involved" recipe. You must INVOLVE your brain cells and do it carefully. If so, I think it's great!!
    Reply
  • Jacqueline Paishon
    9 APR, 2014
    Just finished making this cake, I was skeptical with how thick the batter was and the huge amount of topping but it came out great, the topping is crunchy (didn't add the nuts to the top part)and melds to a correct amount, did not add the powdered sugar drizzle and it's great without it. I also used mac nuts instead of pecans as i'm not a fan of pecans. The strudel topping on top is just right, kind of salty with sweet yummy, used a regular bundt pan, now to figure out how to get the cake out
    Reply
  • klaus9
    26 OCT, 2013
    Thanks from Bonn/Germany for this really amazing recipe. If you prefer a more easier way to make streusel (Step 1) try this way please: Pour melted butter over the mixture and stir with a wooden spoon until clumps form.
    Reply
  • dksolutions
    12 SEP, 2013
    This came out very nice and delicious. The batter is thick like a previous reviewer said so you have to be careful spreading out half on the bottom of your pan. And it's a little tricky spreading on the rest of the batter over the filling. I used a tube pan. Also, I added blue berries on the top layer pushing them into the batter a bit before adding the crumble topping. I did not use all the topping. It seemed like a lot. Next time I'll use all the topping so I can compare.
    Reply