Cinnamon-Streusel Coffee Cake

By cheeserohan

Ingredients

• For the Streusel Topping and Center:
• 1 1/4 cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 14 teaspoons ground cinnamon
• coarse salt
• 1 1/2 sticks cold unsalted butter, cut into small pieces
• 1 1/2 cups 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

Details

Servings 12

Preparation

Step 1

1. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in putter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecan. 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 350F. Make the cake: Butter a 9-inch tube ban 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. 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.