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 coffeecake. 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!Print
Streusel Coffeecake Pound Cake
A cross between a vanilla pound cake and streusel coffee cake can be eaten any time of day!
- Prep Time: 30 mins
- Cook Time: 90 mins
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Dessert, Breakfast, Brunch
- Method: Mixing, Baking
- Cuisine: American
- 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.