Best Pecan Streusel Coffee Cake Recipes

SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL

Steps:

• For streusel:
• Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
• Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
• In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
• In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
• In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
• In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL(ATK)

Steps:

• Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Grease the inside of a 10 inch pan.
• For the Steusel - Place the flour, granulated sugar, 1/4 cup dark brown sugar, and the cinnamon in a food processor and pulse a few times to combine. Transfer 1 1/4 cups of the mixture to small bowl and stir in remaining 1/4 cup brown sugar; set aside (this will be the streusel for the inside of the cake). Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Pulse the mixture about 3-4 times until the nuts and butter have been broken down into small pebbly pieces. Set aside. (The streusel with the butter and nuts will be for the top of the cake). If you do not have a food process, you could also do this with a pastry cutter but note it will take a bit more time.
• For the Cake - In a small bowl, combine the eggs, 1 cup of the sour cream and vanilla and set aside. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at low speed, about 30 seconds. Add the butter and remaining 1/2 cup of sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Decrease the mixer speed to low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each and scraping the sides of bowl as necessary. Increase speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).
• Add 2 cups of the batter to the prepared pan. With an offset metal spatula or rubber spatula, smooth the surface of the batter. Sprinkle with 3/4 cup streusel filling (without butter or nuts). Drop 2 more cups of the batter over the streusel and spread evenly. Then add the remaining streusel filling. Top with remaining batter and then the streusel topping (with the butter and nuts).
• Bakes until the cake feels firm to the touch and a toothpick comes inserted into the center comes out clean, about 60 minutes. Cool the cake in the pan for about 30 minutes. Then release the clasps of the springform pan and cool completely and serve.

COFFEE CAKE SCONES WITH PECAN STREUSEL CRUNCH

Steps:

• Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
• Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
• Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
• Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
• Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.

OATMEAL COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x12-inch baking dish.
• Mix brown sugar, pecans, butter, and flour together in a small bowl for streusel; set aside.
• Pour boiling water over oats in a bowl. Combine flour, baking powder, baking soda, and salt in a separate bowl.
• Cream brown sugar and butter in a large mixing bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Scrape down the bowl and continue beating until mixture is smooth. Mix in oats, vanilla extract, and cinnamon. Stir in flour mixture with a rubber scraper or wooden spoon. Pour batter into the prepared baking dish and cover with streusel.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

SOUR CREAM PUMPKIN COFFEE CAKE WITH PECAN STREUSEL

Steps:

• 1. Streusel Mixture: Combine the brown sugar, butter, cinnamon, and pecans, working in the butter until the mixture is crumbly.
• 2. I simply do this with my fingers. Divide it in half right inside the bowl and refrigerate until needed.
• 3. Pumpkin Mixture: In a separate bowl, combine the pumpkin, beaten egg, sugar, and pumpkin pie spice. Set aside.
• 4. Cake Batter: In a large bowl cream together butter, sugar, and vanilla for about 5 minutes. It won't look like much at this point.
• 5. Add eggs, one at a time, beating well after each addition, until light and fluffy.
• 6. In a separate bowl combine the flour, baking powder, and baking soda. Measure out your sour cream.
• 7. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. I do this with a wooden spoon so that I don't over beat the batter and make the cake dry and tough.
• 8. Drop 2 cups of batter in dollops in the bottom of a 9 x 13 baking pan (note: if not using a non-stick pan grease the pan before adding the batter). It will look as though there isn't going to be enough batter for two layers, but it IS plenty.
• 9. I use an offset spatula then to spread the batter into an even layer.
• 10. Sprinkle one half of the streusel (about 1 cup) over the batter.
• 11. Dollop all of the pumpkin mixture onto the streusel and gently spread it into an even layer with an offset spatula. Here again, it will look like there isn't enough but there IS plenty. Just do it in the dollops like I did the batter and spread it out.
• 12. Drop the remaining 2 cups of cake batter in dollops over the pumpkin mixture.
• 13. Carefully spread the batter over the pumpkin mixture with an offset spatula.
• 14. Sprinkle remaining streusel over the batter.
• 15. Bake in a 325 degree oven for 50 minutes to 1 hour. In my own personal, it has taken as few as 45 minutes but in other ovens that I have baked it in it took about 52. If your oven tends to cook hot, begin checking around the 40 minute mark. A tester inserted to the center should come out clean, with maybe a slight crumb clinging.
• 16. Also, I use a non-stick pan so I do not grease it and I have never had a problem with it sticking and I have made this MANY times. If yours isn't non-stick, I would suggest you lightly spray your pan with a little non-stick cooking spray.

COFFEE-CAKE MUFFINS WITH PECAN STREUSEL

Steps:

• Preheat oven to 350°. Stir together the sugar and cinnamon in a small bowl; set aside. Butter 10 cups of a standard nonstick muffin tin; set aside.
• Make streusel: Spread out pecans on a baking sheet. Toast in oven, shaking occasionally, until crisp and fragrant, 8 to 10 minutes. Let cool completely.
• Raise oven temperature to 375°. Put brown sugar, cinnamon, salt, and flour in a medium bowl. Blend in butter with your fingertips until well combined. Crumble pecans into small pieces; work into streusel with fingertips until just combined. Cover, and refrigerate.
• Combine dry ingredients: Sift flour, baking powder, salt, granulated sugar, and spices into a large bowl; set aside.
• Combine wet ingredients: Whisk together eggs, vanilla, and milk in a separate large bowl. Whisk in melted butter.
• Pour wet ingredients over dry ingredients; fold with a rubber spatula until combined. Spoon batter into buttered cups, filling each less than one-third full. Gently press batter into an even layer.
• Divide reserved streusel among cups, then top with remaining batter. Sprinkle with reserved cinnamon sugar. Fill any empty cups in the tin halfway with water. Bake muffins until puffed and golden brown, about 18 minutes.
• Let cool slightly in tin, 5 to 10 minutes. Turn out onto a wire rack; let cool a few minutes more before serving warm.

COFFEE CAKE WITH BROWN SUGAR PECAN STREUSEL (LOW FAT)

Steps:

• Streusel and filling are the first five ingredients listed.
• Make the filling by combining the brown sugar, cinnamon, and cocoa in a bowl, set aside.
• Make the cake my stirring together the eggs, yogurt, vanilla and oil.
• In a mixing bowl, mix together 3 Tablespoons butter and white sugar. This will resemble crumbs.
• Add the wet ingredients, (egg mixture) to the sugar butter and mix together until well combined.
• Add the flours, (1 cup white and 3 tbls. whole wheat) baking powder, and salt to the batter and now mix all together until well combined. Batter will be on the thick side.
• Grease an 8 inch pan and add half the batter to the pan.
• Now take the brown sugar cinnamon cocoa mixture and sprinkle half of it on the top of the batter in the pan.
• Put the remaining cake batter on top of the filling. This might require you to spread it evenly over the filling.
• Add 1/4 flour, 2 Tablespoons butter, and finely chopped pecans to the remaining brown sugar mixture to make the streusel topping.
• Place streusel on top of cake.
• Bake for 40 minutes at 350 degrees.

PUMPKIN COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL

Steps:

• To toast pecans, preheat the oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.
• Position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9" springform pan or a 9" cake pan with 3" sides.
• To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. (Or you can whir the mixture in a food processor) Stir in the pecans.
• To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin purée and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
• Let cool in the pan on a wire rack for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
• To make the glaze, in a small bowl, whisk together the confectioners' sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges.

PECAN-STREUSEL COFFEE CAKE

Steps:

• For streusel:
• Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
• Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
• Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.
• A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, spoon regular yogurt into cheesecloth-lined strainer set over large bowl. Cover and refrigerate overnight to drain.

PECAN STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
• To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
• Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
• To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
• Separately combine flour, baking powder, baking soda, and salt; mix well.
• Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
• Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
• Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
• Remove cake from oven and cool in pan 15-20 minutes.
• To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.

OATMEAL BROWN SUGAR COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Butter a 9"x 13" pan or line it with parchment paper
• Preheat the oven to 375 F
• Pour boiling water over the oats and set them aside to cool.
• Cream butter and sugars until light. Beat in molasses then eggs, one at a time.
• Stir in vanilla, cinnamon and then moist oatmeal.
• Whisk together flour, baking powder, baking soda and salt. Using a wooden spoon or rubber scraper, stir dry ingredients into wet. Combine well but don't over mix.
• Mix together streusel ingredients with a fork or pastry blender.
• Scrape batter into prepared pan and sprinkle over the streusel.
• Bake for about 35 minutes, until a tester comes out with just a few moist crumbs attached.

BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
• In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
• In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
• In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
• In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).

CINNAMON STREUSEL PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350°F and butter or spray with a nonstick cooking spray a 9-inch tube pan with a removeable bottom. To make the streusel topping, mix together flour, brown sguar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in pecans and refrigerate until ready to use. To make the streusel center, mix together the brown sugar, cinnamon, and pecans, and set aside. To make the cake, sift flour, baking powder, baking soda, and salt into a bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Contiue to beat until well combined. Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool completely. Remove cake from pan and transfer to parchment. To make the glaze, mix together confectioners' sugar and milk. Drizzle over cake and let drip down the sides. Let set for 5 minutes before serving. Can be stored at room temperature for up to 5 days.

BB-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet. In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
• In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk. In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan. In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze

PUMPKIN PECAN STREUSEL COFFEE CAKE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 325°F. Spray a 9X14-inch baking dish with non-stick spray. CAKE: Whisk together all of the dry ingredients, set aside. In a mixer, cream the butter and sugar until light and flufffy. Add the sour cream. Add the dry ingredients until blended. The batter will be thick. PUMPKIN FILLING: Whisk together the pumpkin, sugar, spices, salt. Add the eggs and whisk, then the evaporated milk. Set aside. STREUSEL TOPPING: Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside. CAKE: Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.) Sprinkle half the streusel over the batter. Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid. Add the remaining batter on top. Note: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter. Top with the remaining streusel. Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Notes: The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15 to 20 minutes.

PECAN STREUSEL COFFEE CAKE

Steps:

• 1. Preheat oven to 325 degrees. Grease a 9 inch springform pan that is at least 2 1/2 inches deep.
• 2. Melt and cool butter. Add and blend: the next 3 ingredients.
• 3. Then add and blend the sour cream.
• 4. Blend dry ingredients together and add to sour cream mixture just until blended.
• 5. Spread in well greased pan.
• 6. Topping: Mix all ingredients together well and sprinkle over top of cake batter.
• 7. Bake 60-70 minutes until test done with wooden pick. Cool 15-20 minutes. Loosen edges with knife. Remove sides. Cool completely. Wrap with aluminum foil and let stand over night at room temperature. This freezes well for up to 1 1/2 months.

PECAN STREUSEL COFFEE CAKE

Steps:

• Topping: Mix together pecans (reserve some for the top), brown sugar, butter and cinnamon. Set aside.
• Prepare cake mix batter according to pkg directions and include the sour cream into prepared batter. Spread 2/3 (about 4 cup) oh the batter in a greased & floured 13 x 9 x 2 pan. Sprinkle batter with streusel mix from pkg.
• Carefully spread with remaining batter. Sprinkle w/reserved nut topping. Bake in 350 ovens or 35-40 minutes or until toothpick inserted comes out clean. Cool slightly. Prepare glaze from cake mix and drizzle over warm coffee cake.