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!
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!

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.

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.

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.