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CINNAMON COFFEE CAKE STREUSEL.

A warm and moist coffee cake layered with pecans, cinnamon, and brown sugar. This Cinnamon Coffee Cake Streusel will be the best coffee cake you’ve ever had! With a center filled with crunchy pecans and the top drenched with sweet glaze, you’ll want to serve this mouthwatering dessert at every gathering!
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Prep: 15 m • Preheat: 350° • Bake: 55 m • Servings: 15
*Each square cut piece equals to 350 calories*

OH SO SWEET.

This beautiful coffee cake is so sweet and just absolutely divine! I absolutely love the texture between crunchy pecans and soft, moist cinnamon cake. Every bite is just insanely good! You won’t know how to have only one piece. It’s a huge hit!
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MAKE IT IN DIFFERENT FORMS.

I used a wide springform pan to make this yummy cake! However, if you don’t have one, no worries. You could use a regular 9-inch cake pan, bread pan, or you could even do it in a muffin or cupcake pan for individual servings! Just make sure you follow the same steps.
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SUBSTITUTE THE PECANS.

If you’re not a fan of pecans, you can substitute them for walnuts. Or if you don’t like any form of nuts, replace them with blueberries or raspberries! It’ll still come out wonderfully.
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INGREDIENTS.

For the cake:​
  • 1 stick unsalted butter, room temp.
  • ​2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp cinnamon
  • ​1/2 tsp Nescafé instant coffee
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • ​1/2 tsp salt
  • 2 eggs, room temp.
  • 1 1/2 tsp vanilla extract
  • 1 cup plain sour cream
  • ​Nonstick spray (or butter), for pan

For the center:
  • ​1/4 cup light brown sugar
  • 1/4 tsp cinnamon
  • 1 cup whole pecans

For the topping:
  • ​3/4 cup light brown sugar
  • 1 3/4 cups all-purpose flour
  • 1/2 cup pecans
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 stick unsalted butter, diced

For the glaze:
  • ​1 cup powdered sugar
  • 2-3 tbsp milk

DIRECTIONS.

STEP 1: MAKE THE CENTER.
  1. In a small bowl, mix together the 1/4 cup light brown sugar, 1/4 tsp cinnamon, and 1 cup pecans. Set aside.

STEP 2: MAKE THE TOPPING.
  1. In another small bowl, whisk together the 3/4 cup light brown sugar, 1 3/4 cups flour, 1/2 cup pecans, 1 tsp cinnamon, and 1 tsp salt. Then, mix in the diced unsalted butter with your fingers. Set aside.

STEP 3: MAKE THE BATTER.
  1. Preheat the oven to 350°. ​Using an electric mixer, cream together the 1 stick unsalted butter (room temp) and 1 cup sugar. Add in the 2 eggs and 1.5 tsp vanilla extract, mix until combined.
  2. In a large bowl, combine the dry ingredients: 2 cups flour, 1/2 tsp cinnamon, 1/2 tsp Nescafé, 1 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  3. Pour a third of the dry ingredients into the bowl of wet ingredients and blend until combined. Alternate with adding half the 1 cup sour cream while blending until combined each time.
  4. Spray the baking pan with nonstick spray or butter with 2 tbsp butter. Pour half the batter into the pan, spreading it with a silicone spatula to make it even. Equally pour in the center mixture across the batter. Pour the rest of the batter over the center mixture, covering it completely using a silicone spatula once again.
  5. Finally, using your hand, equally distribute the topping mixture across the entire cake ensuring butter is in all areas. Bake at 350° for 55 minutes. Allow to cool for 30 minutes before adding the glaze topping.

STEP 4: MAKE THE GLAZE.
  1. ​In a small bowl, pour the 1 cup powdered sugar. Add the 2 tbsp milk to start with. Whisk by hand until smooth. If you prefer the glaze to have a more runny consistency, add an extra 1 tbsp milk, and whisk until combined.
  2. Spoon the glaze all over the Cinnamon Coffee Cake Streusel and gently cut into squares with a large, straightedge knife. Serve with coffee and enjoy!

I GUARANTEE YOU’LL WANT MORE.

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