Cinnamon Nut Streusel Coffee Cake
Indulge in the ultimate brunch treat with this Cinnamon Nut Streusel Coffee Cake, a tender and buttery delight layered with rich, cinnamon-infused brown sugar and chopped nut streusel. Perfectly moist, thanks to creamy sour cream, and delicately flavored with vanilla, this coffee cake delivers a cozy and irresistible blend of warm spices and sweetness. Each bite reveals a soft crumb complemented by the irresistible crunch of pecans or walnuts, making it an ideal companion to your morning coffee or afternoon tea. With just 20 minutes of prep and a gorgeous presentation—especially when garnished with a dusting of powdered sugar—this easy coffee cake recipe is perfect for weekend gatherings, holiday brunches, or simply treating yourself.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 0.75 cup Brown sugar
- 1 tablespoon Cinnamon
- 0.5 cup Chopped nuts (e.g., pecans or walnuts)
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch bundt or tube pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a separate small bowl, combine the brown sugar, cinnamon, and chopped nuts to make the streusel.
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the streusel mixture over the batter.
Add the remaining cake batter, spreading it carefully to cover the streusel layer. Top with the remaining streusel mixture.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.
Optional: Sprinkle powdered sugar over the top of the cooled cake before serving for a decorative finish.
Slice and enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 3499 mg | 152% | |
| Total Carbohydrate | 587.7 g | 214% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 339.7 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 624 mg | 48% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
