📝 About This Recipe
This quintessential morning treat features a velvety, moist crumb enriched with tangy sour cream and a double layer of spiced cinnamon sugar. The crowning glory is a buttery, crisp pecan streusel that provides a delightful textural contrast to the tender cake. Perfect for slow weekend mornings, this recipe honors the classic American coffee cake tradition while elevating it with premium ingredients and a hint of vanilla bean.
🥗 Ingredients
The Buttery Streusel
- 3/4 cup All-purpose flour
- 3/4 cup Light brown sugar (packed)
- 2 teaspoons Ground cinnamon
- 6 tablespoons Unsalted butter (cold, cut into small cubes)
- 1/2 cup Pecans (finely chopped)
- 1/4 teaspoon Salt
The Cake Batter
- 2 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup Unsalted butter (softened to room temperature)
- 1 cup Granulated sugar
- 2 Large eggs (at room temperature)
- 1 cup Sour cream (full-fat, at room temperature)
- 2 teaspoons Vanilla extract (pure or vanilla bean paste)
The Vanilla Glaze
- 1/2 cup Confectioners' sugar (sifted)
- 1-2 tablespoons Whole milk
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch square baking pan or a springform pan with butter and line the bottom with parchment paper for easy removal.
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2
Prepare the streusel topping: In a medium bowl, whisk together the 3/4 cup flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until coarse, pea-sized crumbs form. Stir in the chopped pecans and set aside in the refrigerator.
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3
In a large bowl, sift together the 2 cups flour, baking powder, baking soda, and salt. Whisk briefly to ensure even distribution of the leavening agents.
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4
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is pale, light, and fluffy.
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5
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure a homogenous mixture.
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6
Mix in the vanilla extract and half of the sour cream on low speed until just combined.
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7
Add half of the dry flour mixture to the wet ingredients. Mix on the lowest speed until just a few streaks of flour remain.
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8
Incorporate the remaining sour cream, followed by the rest of the flour mixture. Be careful not to overmix; stop as soon as the batter looks uniform to ensure a tender crumb.
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9
Spread half of the cake batter into the prepared baking pan, smoothing it into the corners with an offset spatula.
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10
Sprinkle exactly half of the prepared streusel mixture evenly over the batter to create a hidden middle layer of cinnamon goodness.
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11
Dollop the remaining batter over the streusel layer and spread gently. It might be thick, so take your time to cover the filling. Top with the remaining streusel mixture, pressing down very lightly so it adheres.
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12
Bake for 45-55 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and springy to the touch.
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13
Allow the cake to cool in the pan on a wire rack for at least 20 minutes. While cooling, whisk the confectioners' sugar and milk together to create a thick but pourable glaze.
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14
Drizzle the glaze over the warm cake in a zig-zag pattern. Slice into squares and serve warm or at room temperature.
💡 Chef's Tips
Ensure your eggs and sour cream are at room temperature to prevent the batter from curdling and to achieve maximum volume. Don't overmix the batter once the flour is added; overworking the gluten leads to a tough, bready cake rather than a tender one. For the best streusel texture, keep the butter cold until you are ready to mix it into the sugar and flour. If the top of the cake is browning too quickly before the center is done, tent the pan loosely with aluminum foil for the last 15 minutes of baking. You can swap pecans for walnuts or omit them entirely if you have a nut allergy.
🍽️ Serving Suggestions
Serve a warm slice alongside a dark roast pour-over coffee or a frothy cappuccino. Pair with a side of fresh seasonal berries like raspberries or blueberries to cut through the richness. Add a dollop of lightly sweetened whipped cream for an indulgent brunch dessert. This cake stores beautifully; wrap leftovers tightly in plastic wrap and enjoy with a glass of cold milk the next morning.