Description
Double Crumb Streusel Coffee Cake elevates breakfast with its rich, layered texture and irresistible cinnamon-spiced streusel. Generous crumb toppings and a moist cake base promise a delightful morning treat you’ll savor down to the last tender crumb.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 2 large eggs
- 1 cup (240 milliliters) sour cream
- 1 cup (200 grams) granulated sugar
Butter and Sugar Components:
- 1 stick (8 tablespoons or 113 grams) unsalted butter, at room temperature
- 1 ¼ sticks (12 tablespoons or 170 grams) cold unsalted butter, cut into small pieces
- 1 ¼ cups (250 grams) light-brown sugar (divided)
- 1 cup (120 grams) confectioners’ sugar
Spices, Leavening Agents, and Additional Ingredients:
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons pure vanilla extract
- 1 ¼ teaspoons ground cinnamon (divided)
- 2 tablespoons (30 milliliters) whole milk
- Coarse salt
- Coarsely chopped walnuts or pecans
Instructions
- Prepare the initial streusel mixture by blending flour, brown sugar, ground cinnamon, and salt in a large mixing bowl. Incorporate cold butter using a pastry cutter or fingertips until crumbly texture develops. Fold in chopped pecans and refrigerate the mixture.
- Create the filling by combining remaining brown sugar, additional cinnamon, and chopped pecans in a separate bowl.
- Position oven rack in center position and preheat to 350°F (175°C). Thoroughly grease a 9-inch (23-centimeter) tube pan or springform pan. If using springform, place an oven-safe ramekin in the center for structural support.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl until uniformly combined.
- Cream butter and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Introduce eggs individually, then blend in vanilla extract.
- Gradually incorporate dry flour mixture into butter mixture, alternating with sour cream. Begin and end with flour mixture, mixing gently after each addition to maintain smooth consistency.
- Transfer half the cake batter into prepared pan, spreading evenly. Sprinkle prepared filling across this layer. Carefully add remaining batter in spoonfuls, avoiding excessive stirring to maintain distinct layers.
- Generously distribute reserved streusel crumb topping across cake’s surface, ensuring even coverage.
- Bake for approximately 55-60 minutes until golden brown around edges. Test doneness by inserting a toothpick – it should emerge clean. Allow cake to cool completely on wire rack.
- Gently release cake from pan, transferring to serving plate with careful precision.
- Prepare glaze by whisking confectioners’ sugar with milk until achieving smooth, drizzling consistency. Pour generously over cooled cake, allowing glaze to elegantly cascade down sides. Rest for 5-10 minutes before slicing.
Notes
- Layering technique matters most for achieving perfect streusel distribution throughout the cake.
- Refrigerating the crumb mixture helps create more defined, crunchy texture when baking.
- Alternate adding flour and sour cream ensures smooth, consistent cake batter without lumps.
- Use room temperature ingredients to guarantee even mixing and optimal cake rise.
- Preheating the oven and preparing the pan beforehand prevents potential baking mishaps.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 756 kcal
- Sugar: 64 g
- Sodium: 295 mg
- Fat: 47 g
- Saturated Fat: 26 g
- Unsaturated Fat: 19 g
- Trans Fat: 1.5 g
- Carbohydrates: 85 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 92 mg