Streusel Coffeecake Pound Cake
Is it a cake or a coffeecake??? You make the call with this towering Streusel Coffeecake Pound Cake! Or indulge with a slice for breakfast, then another for dessert!
Streusel Coffeecake Pound Cake
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 coffeecakes to gatherings and work just a shift or two. This fall I whipped up this marvelous Streusel Coffeecake Pound Cake 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!!
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 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!
You May Like These to Make This Pound Cake Recipe:
Streusel Coffeecake Pound Cake
A cross between a vanilla pound cake and streusel coffee cake can be eaten any time of day!
Ingredients
Streusel:
- 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
Cake:
- 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
Instructions
- 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.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 520Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 116mgSodium: 300mgCarbohydrates: 63gFiber: 2gSugar: 41gProtein: 7g
What a fabulous looking cake. I’d love a slice of this.
I am loving this cake whether it is a cake or a coffeecake. It looks great and I bet it tastes great too! Now, what I want is to pick at the streusel toppings and I bet that is the best part 😀
I’ll take a big slice for breakfast and then again for dessert. It looks wonderful!! Love all that streusel.
I would weigh 400 pounds if I lived near you… But I’d be visiting often:@)
Yum – this is very similar to a sour cream coffee cake recipe I love. Anything with sour cream in it usually turns out good for me and stays so moist and delicious. Your cake looks perfect!
This looks soooo delicious!! I especially love that streusel topping 🙂
Isn’t coffeecake a cake too? This looks marvelous with that thick layer of streusel!
Looks delightful Liz. My Mom loved making bundt cakes. I may even have a pan in the pantry!
So pretty this cake Liz…I like the idea of coffee cake in bundt mold…now I just need a cup of coffee to go with it.
Have a wonderful week 🙂
You had me at streusel. Love that topping! And who doesn’t like pound cake? This looks SO good — thanks!
Looks delicious!
Thanks, Carol!!!https://www.thatskinnychickcanbake.com/wp-admin/edit-comments.php?comment_status=all#comments-form
Awww you’re totally a sweetheart by baking this and sharing all the goodies you have. I can never say no to coffecake. It’s one of my favorite breakfast item…or for sometime in between 🙂
I think I would eat a slice for breakfast and then another one after dinner. Looks yummy!
Oh my goodness, Liz – this looks so dreamy! With that heavenly streusel, I know I’d be in love at first bite!
What a nice marriage between a bundt cake and coffeecake! sounds perfet for breakfast!
Hi Liz
I can’t have nuts.
Just leave them out, Jackie. It will still taste delicious!
What a delicious cake, great recipe!
Love all things Southern Living and am a huge fan of streusel. Brilliant combo of pound cake and coffee cake Ms. Berg =)
Hi Liz ,
It’s been awhile since I visited your blog and I have lots to catch up. I love coffee cake with a cup of tea. Your coffee cake looks moist and delicious !
Oh how I love Southern Living recipes and this one is no exception. That streusel is everything!
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!