There is nothing more relaxing than sitting in a comfy chair with a cup of coffee and a nice slice of coffee cake. This coffee cake has a streusel layer in the middle and on top. In a bowl, add half a cup of dark brown sugar and to keep it from melting into the cake add a quarter cup of all-purpose flour then add in a teaspoon of cinnamon. Melt three tablespoons of butter and pour it over top and stir that in until evenly blended. Add in chopped pecan pieces and stir that in so the nuts get incorporated with the sugar and flour.
You can make your streusel ahead of time and freeze and the moment you want to add a character to your muffins or bread, it is easy to reach in and sprinkle right on top of what you are baking. For the coffee cake batter, sift in flour in a bowl then add baking powder, baking soda, salt and a quarter teaspoon of allspice.
Part of the liquid os half a cup of melted butter then pour the melted butter over a bowl with sugar and break in two eggs and add sour cream, make sure you use full-fat sour cream if you use low fat or fat-free it won’t hold its shape. Add in two teaspoons of vanilla extract then mix the wet ingredients until the sugar is dissolved in the mixture. Once well combined, add the wet to the dry ingredients and mix it by hand so you don’t overmix, it is important to stir in just until the batter comes in together.
You will use a 9-inch square pan that is greased with butter. Half of the batter will go into the pan, spread it evenly then add a nice even layer of streusel. Add half of the remaining batter on top of the streusel and put half of the streusel evenly over the top of the cake and just un your skewer loosely over the streusel just to make sure it stays on the cake.
Bake in a 350 degrees Fahrenheit oven for 45 to 55 minutes for the cake to sook through. Insert a skewer in the cake when it comes out clean your cake is well baked. A cake like this is best served in squares, cut the cake through with a knife while still in the pan then use a spatula to lift the cake to a plate.
- ½ cup packed dark brown sugar
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
- 3 Tbsp unsalted butter, melted
- ¾ cup chopped pecans
- 2 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ¼ tsp ground allspice
- ½ cup unsalted butter, melted
- 1 ¼ cup sugar
- 1 ½ cup sour cream
- 2 large eggs
- 2 tsp vanilla extract
- Preheat the oven to 350 F and grease a 9-inch square pan.
- For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
- For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla.
- Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top.
- Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter spread and then top the cake with the remaining streusel, giving the cake another little swirl.
- Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
- The cake will keep, well wrapped and unrefrigerated for up to 3 days.