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Classic Coffee Cake with Streusel Topping and Vanilla Glaze Recipe

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★★★★★

4.5 from 114 reviews

This delicious Coffee Cake features a tender, moist crumb layered with a crunchy cinnamon pecan streusel topping. Finished with a sweet vanilla glaze, it’s the perfect accompaniment to your morning coffee or an afternoon treat. Made from scratch with simple pantry ingredients, this cake is sure to become a family favorite.

Ingredients

Scale

Streusel Topping

  • 2/3 cup Brown Sugar
  • 2/3 cup Flour
  • 1 1/2 teaspoons Cinnamon
  • 1/2 teaspoon Salt
  • 8 Tablespoons (1 stick) Cold Butter (cut into small cubes)
  • 1 to 1 1/2 cups Chopped Pecans

Cake Batter

  • 1 cup Unsalted Butter
  • 1 1/2 cups Sugar
  • 3 large Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 1/4 cups Sour Cream (full-fat)
  • 2 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Vanilla Glaze

  • 1 cup Powdered Sugar
  • 3 Tablespoons Whole Milk
  • 1 teaspoon Vanilla Extract

Instructions

  1. Prepare Streusel Topping: In a small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a pastry blender until the mixture forms crumbs about the size of small peas. Add chopped pecans and mix well. Optionally, pulse several times in a food processor. Place the streusel topping in the freezer to keep cold while making the cake batter.
  2. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 9 x 13-inch baking pan with non-stick cooking spray to prevent sticking.
  3. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and sugar for 4 to 5 minutes until the mixture is light and fluffy. Scrape the sides of the bowl frequently to ensure even mixing.
  4. Add Eggs, Vanilla, and Sour Cream: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the batter is smooth and creamy.
  5. Fold in Dry Ingredients: Gently fold in the flour, baking powder, baking soda, and salt just until combined. Avoid overmixing to keep the cake tender.
  6. Assemble the Cake: Pour half of the thick batter into the prepared pan and spread evenly. To help spread, grease your hands and press the batter down. Sprinkle half of the streusel topping over this layer. Add the remaining batter and spread to the edges. Top with the remaining streusel.
  7. Bake: Bake the coffee cake in the preheated oven for 38 to 44 minutes. Avoid overbaking by checking for doneness with a cake tester or toothpick inserted in the center; it should come out clean. Once baked, remove from oven and let the cake cool for 15 minutes.
  8. Prepare Vanilla Glaze: While the cake cools, whisk together powdered sugar, whole milk, and vanilla extract in a small bowl until smooth.
  9. Glaze and Serve: After the cake has cooled 15 minutes, drizzle the vanilla glaze all over the top. Cut the coffee cake into squares and serve warm or at room temperature.

Notes

  • Use cold butter for the streusel topping to achieve a crumbly texture.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Greasing your hands to spread the thick batter helps make an even layer easier.
  • The glaze adds a sweet finish but can be omitted if preferred.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: coffee cake, cinnamon streusel, pecan coffee cake, moist cake, breakfast cake, vanilla glaze

Find it online: https://ricoloranz.com/classic-coffee-cake-with-streusel-topping-and-vanilla-glaze-recipe/