Monday, May 16, 2011

Ultimate Streusel Coffee Cake


I actually have nothing significant or witty to write about.  No cute stories, no complaints worth the write-it has been quite calm around the house this week.  So that just leaves me talking about this coffee cake.  Oh. My. Goodness.  It is wonderful, especially if you love streusel.  It is a buttery, tender cake that surrounds a cinnamon pecan filling.  To make it even more delectable it sits atop more of that deliciously crunchy streusel.  It definitely is a must try!

Ultimate Streusel Coffee Cake
Make 1 ten-inch cake
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature, plus more for the pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups buttermilk
2 1/2 cups sifted confectioners' sugar
1/4 cup milk
  1. Preheat oven to 350 F.  Sift together flour, baking soda, baking powder, and salt into a bowl; set aside.  Butter a 10-inch Bundt pan (or other tube pan with 3 quart capacity); set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.  Add eggs, one at a time, until well combined.  Add vanilla; stir until combine.  Add the reserved flour mixture and buttermilk, and stir just until well combined.  Spoon half the batter into the bottom of the prepared pan.  Make a well in the batter, and crumble 2/3 of the streusel mixture into the well.  top with remaining batter, smoothing top.  Sprinkle remaining streusel evenly over the top.  Bake until golden brown and a cake tester comes out clean.  about 1 hour.
  3. In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, cover with plastic wrap, until ready to use.  Cook cake until just warm before drizzling with icing.
Pecan-Streusel Filling
1 1/2 cups lightly packed light-brown sugar
1/2 cup granulated sugar
1 1/2 cups chopped pecans
1/2 cup all purpose flour
1 tablespoon ground cinnamon
Pinch of ground cloves
 8 tablespoons butter, softened
  1. Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl.  Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.

9 comments:

Mama Pea said...

That looks so good. But not compatible with my diet! LOL!

Maria said...

I am crazy about streusel-can't wait to make this one!

Betsy said...

That looks just delish!

blkenigma888 said...

I'm having a linky party called A Themed Baker's Sunday where the theme is cake's/cake pop's I'd love for you to join!
http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-6.html
Alyssa

Moogie said...

It's my first visit to your blog and you have a yummy coffee cake. I love that it sits on extra streusel.

Lizzy said...

Oh, boy, what a decadent and wonderful coffee cake. Beautiful!

Katie @ This Chick Cooks said...

There is absolutely nothing wrong with sharing a recipe without a story. A good recipe can stand on its own. That streusel cake looks so good. Your photo makes me wish I had a big piece for a snack now. I'd love for you to come over and share your cake at These Chicks Cooked Recipe Spotlight. Have a blessed day :)
Katie

Desi said...

Um this cake is beautiful. I love streusel cakes. And I'm also eyeing your Dr. Pepper peanut brittle.. I am a Dr. Pepper fanatic! And your newest follower :)

Check out my blog and follow back if you like!

http://steaknpotatoeskindagurl.blogspot.com

Oh and I saw this on These Chicks Cooked linky party :)

Katie @ This Chick Cooks said...

Thanks for stopping in to show off your cake at These Chicks Cook. Hope you can come back by and share another recipe Wednesday. Enjoy your weekend :)
Katie