Cinnamon Streusel Coffee Cake



It’s been a long time. I know.

 Summer. Busy.

 I haven’t stopped baking though, as my Instagram can testify. But I just haven’t been inspired to share it.

 Until now.

 Streusel Coffee Cake.

 Mr J. and I have been very fortunate to attend the wedding of our best friends in Washington DC. The bride and groom’s parents hosted a charming brunch the following day and served the “so far unknown” to us “Streusel Coffee cake”. The bride’s parents went through a lot of trouble to find a bakery making the same cake as their nana did.

 Well worth the trouble! The cake was divine and I ate so many slices.

 The coffee cake doesn’t contain any coffee but is to be enjoyed with coffee, hence the name. It has a cinnamon and chopped pecans layer in the middle, and the simple vanilla-flavoured batter is made with sour cream, making it buttery, moist and super light. The top of the cake has a streusel similar to the topping on fruit crumbles.  It is such a effortless but delicious cake, the different textures making it a real treat.

So we’ve tried out Martha Stewart’s recipe and it’s pretty damn close to what we ate.

 Our cake quest doesn’t end there. Recently I set foot in a Humming Bird Bakery and tried their new Kentucky Bourbon cake. Exquisite! I could get the recipe from their cookbook, but I found this little gem on the internet: Hummingbird High. So that’s on my baking list too now. As well as Nigella’s Pumpkin Bundt cake (It’s autumn!) and Marcus Wareing’s Egg Custard tart.

 So many bakes…. So little time….


For the Streusel topping:

  • 112gr. of flour
  • 80gr. of light brown sugar
  • 60gr. of butter
  • 1/2 tsp of cinnamon
  • 1/2 tsp of salt
  • 45gr. of chopped pecans

For the middle layer:

  • 55gr. of light brown sugar
  • 1/4 tsp of cinnamon
  • 155gr. of chopped pecans

For the cake:

  • 113gr. of softened butter
  • 256gr. of flour
  • 1 & 1/4 tsp of baking powder
  • 1/2 tsp of baking soda
  • pinch of salt
  • 200gr. of sugar
  • 2 large eggs
  • 1 & 1/2 tsp of vanilla extract
  • 300ml sour cream


  1. Preheat the oven to 180°C. Butter and line a deep round cake tin with removable bottom or a deep bundt cake tin.
  2. Make the streusel by mixing by hand all the ingredients except the pecans until you have a crumble mixture. Add the pecans and set aside in the fridge.
  3. Mix the middle layer mixture in a separate bowl and set aside.
  4. Begin making the cake mixture by mixing the sugar and butter in a mixer until pale and fluffy.
  5. Add the eggs one by one. Followed by the vanilla extract.
  6. Add 1/3 of the flour with the baking & soda powders and continue mixing.
  7. Add 1/2 of sour cream.
  8. Repeat step 6 and 7 until all ingredients have been incorporated.
  9. Spoon half of the batter into your tin and sprinkle the middle layer mixture evenly on top.
  10. Spoon the rest of the cake mixture in the tin and spread evenly over the middle layer.
  11. Cover the cake mixture evenly with the streusel.
  12. Bake the cake until golden brown and an inserted knife comes out clean out of the center, this takes about 55 minutes if using a bundt cake tin or longer if using full round cake tin.
  13. Leave to cool completely. (if you are so patient it is even better the following day)


*Recipe slightly modified from Martha Stewart’s Cinnamon Streusel Coffee Cake




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