Cinnamon Streusel Coffee Cake

I had the most satisfying bake this evening because the cake came out well and the aroma filled the whole house, making me hungry! This didn’t happen often!

What perplexed me was why the name of this cake was called a coffee cake when not a morsel of coffee powder was used. The cake had the smell of a chiffon cake and cinnamon roll.  Yummy! Oh, make sure you have people to finish it up for you. The portion is big!

(For the streusel filling)
2 tbsp unsalted butter, at room temperature
3 tbsp all-purpose flour
1/2 cup firmly packed golden brown sugar
3/4 cup chopped walnuts/pecans, toasted
1 1/2 tsp grated cinnamon

(For the batter)
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
1 1/4 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 1/2 cups sour cream

1. Position a rack in the middle of the oven, and preheat to 350F. Butter and flour a 10-inch (25cm) tube pan or Bundt pan ( I used the latter).

2. To make the streusel filling, in a small bowl, combine the butter, flour, brown sugar, nuts and cinnamon. Using a fork. mix until crumbly. Set the streusel aside.

3. In a large bowl, beat together the butter and granulated sugar on medium-low speed until creamy. Beat in the eggs, one at a time. Stir in the vanilla. Add the dry ingredients in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.

4. Pour half of the batter into the prepared pan and smooth the surface with the rubber spatula. Sprinkle evenly with half the streusel filling. Cover evenly with the remaining streusel.

5. Bake until a toothpick inserted into the centre comes out clean, 40-45 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes, then turn out of the pan and let cool completely. Store in an airtight container at room temperature for up to 3 days or freezer for up to 1 month.

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