Streusel Coffeecake Pound Cake
Is it a cake or a coffee cake??? You make the call with this towering Streusel Coffeecake Pound Cake with its ribbon of deliciousness! Or indulge with a slice for breakfast, then another for dessert!
A Sour Cream Coffee Cake is rich, moist, and tender. And this one serves 16 so it’s perfect for sharing.
Why You Must Make
- It gives you the perfect excuse to eat cake in the morning!!
- Whether you are a fan of coffee cakes, streusel, or both, you’ll adore this recipe!’
- It’s perfect to serve a crowd.
For years and years, I was actively involved with the longest-running Decorators’ Show House in the country. Though I still volunteer, I’ve taken a back seat to a terrific group of newer members. So I bring coffee cakes to gatherings and work just a shift or two. This fall I whipped up this marvelous Pound Cake with a Streusel Topping to take to a life members’ coffee. This delectable Bundt cake can do double duty as a breakfast or brunch recipe or a dessert recipe!!
From Beverly: Love, love, love, this awesome tasting cake. It’s a pound and coffee cake. What can be better than that? I highly recommend this recipe! Thank you for sharing it.
A Versatile Bundt Cake
I found this streusel coffeecake pound cake recipe in Southern Living and tweaked it just a smidgen. A dense pound cake batter was layered with a buttery pecan streusel transforming it into a coffee cake. Or maybe not? Though I served this at a ladies’ brunch, it would be equally as welcome as a dessert with a cup of coffee after dinner. You make the call.
P.S. If you like streusel, check out this marvelous Sara Lee Copycat Butter Streusel Coffeecake! My picky hubby couldn’t keep his paws off it!
Frequently Asked Questions
According to the Food Lovers Companion, a coffee cake is a sweet rich cake-like bread usually served for breakfast or brunch. It can be made with yeast or baking soda, be frosted or not, and contain fruit, cream cheese filling, streusel, and more!
Since a coffee cake is usually served in the morning, eating it with coffee is quite common. The name coffee cake was first used in the late 1800s, but not because coffee was an ingredient, but because of when it was served and what it was served with.
Streusel is a crumbly topping made with flour, sugar, butter, and often with spices like cinnamon. The word has a German origin meaning to strew or sprinkle and is used to top coffee cakes, quick bread, muffins, pies, and more.
It’s generally served in the morning for breakfast or brunch. Slices can be plated with fresh fruit, bacon or sausage, eggs, frittatas, quiche, and more.
It is spelled as two words the majority of the time, though some sources have it as one word.
Streusel Coffeecake Pound Cake
A cross between a vanilla pound cake and streusel coffee cake can be eaten any time of day!
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter
- 3/4 cup chopped pecans
- 1 cup finely chopped pecans
- 1 cup butter, at room temperature
- 2 1/2 cups sugar
- 6 eggs
- 3 cups flour
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces sour cream
- 2 teaspoons vanilla
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in ¾ cup pecans. This is the pecan streusel; reserve this to sprinkle over the top of the cake
- Preheat oven to 350°. Place the 1 cup of chopped pecans on a baking sheet. Toast till fragrant, about 5 minutes. Stir once in the middle of baking time. Cool 20 minutes. Reduce oven temperature to 325°.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Whisk together flour, baking soda, and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
- Pour half of batter into a greased and floured (I use Baker's Joy spray) 12 cup tube pan. Stir together toasted pecans, brown sugar, and cinnamon. Sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with the reserved pecan streusel.
- Bake at 325° for 1 hour plus 20-30 minutes or until a wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack to finish cooling.
Try walnuts instead of pecans if that's your preference.
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Serving Size:1 slice
Amount Per Serving: Calories: 520Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 116mgSodium: 300mgCarbohydrates: 63gFiber: 2gSugar: 41gProtein: 7g
28 Comments on “Streusel Coffeecake Pound Cake”
This cake is so delicious! My niece and I had so much fun making it! Thanks for the recipe
This cake is so delicious! My niece and I had so much fun making it
Love, love, love, this awesome tasting cake. It’s a pound and coffee cake. What can be better than that? I highly recommend this recipe! Thank you for sharing it.
This cake is such a tasty treat! I couldn’t help having a slice with my coffee and calling it breakfast!
Wouldn’t the streusel be at the bottom after it cools? Because you put the streusel on while it cooks but then you have to flip it when it cools.
Great question, Rachel. In order not to lose any of the topping, I cool it streusel side up (plus the top is not flat so it would be hard to cool upside down :)). It just takes a little finesse to get the cake out of the pan—kind of remove it sideways, then turn it upright. Hope that helps!