The menu for the Bridal Breakfast that I catered included my Blueberry Crumb Coffee Cake, Brown Sugar Streusel Coffee Cake, Strata’s, Fruit Salad, juices, coffee, and Champagne.

This is a wonderful coffee cake, the recipe is from my friend Debi from Recipes for My Boys. When I saw the cake I knew that it would be perfect for the bridal breakfast, such a delicious moist coffee cake.

It was so fun to see the photographer take so many pictures of my cakes and strata’s. I can’t wait to see how the pictures came out.

PLEASE REMEMBER TO SHARE ON FACEBOOK 

AND PIN IT!

FOLLOW ME ON PINTEREST HERE!

The Bride and Groom had a stellar weekend in Maine for their wedding. I wish them many years full of laughter and joy in their marriage.

RECIPE

INGREDIENTS FOR CAKE BATTER

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter ( room temp)
• 1 1/3 cups sugar
• 3 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

DIRECTIONS FOR MAKING CAKE BATTER

1. Preheat oven to 325 degrees F.
2. Grease bundt pan.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time. Set aside.
5.  In another mixing bowl, whisk together flour, baking soda, baking powder, and salt.
6. Alternately, add flour mixture and sour cream, beginning and ending with flour mixture.
7. Stir in vanilla.

INGREDIENTS FOR BROWN SUGAR STREUSEL

• 1 cup brown sugar, packed
• 1 cup pecans, finely chopped
• 1 teaspoon cinnamon
• 4 Tablespoons flour
• 4 Tablespoons butter, melted

Directions For Brown Sugar Streusel  

1. Mix brown sugar, nuts, ground cinnamon and flour until incorporated.
2.  Stir in melted butter until crumbly.

Directions For Brown Sugar Streusel Coffee Cake 

1. Add 1/3 streusel to the bottom of a greased bundt pan.
2. Add half of the cake batter.
3.  Layer 1/3 streusel.Top with remaining batter.
4. Top with remaining streusel.
5. Bake in preheated oven for 50 minutes or until cake pulls away from pan, insert a toothpick in the middle of the cake, if it comes out clean, then the cake is done.
6. Cool cake on a rack in pan 15 minutes.
7. Run a plastic knife around edges several times, to make sure cake does not stick.
8. Turn cake out onto cooling rack.

WANT TO SEE MORE COFFEE CAKES?

Blueberry Crumb Coffee Cake

Pumpkin Crumb Cake

Easy Crumb Cake

Coffee Crumb Cake Muffins

Easy Cinnamon Pumpkin Cake Muffins

I hope that you enjoy my easy to follow video tutorial!

 

Continue to Content

Yield: 12 slices

BROWN SUGAR STREUSEL COFFEE CAKE & VIDEO

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Simple and so delicious, Brown Sugar Streusel Coffee Cake, perfect for breakfast, brunch or dessert.

Print

Ingredients

• INGREDIENTS FOR CAKE BATTER
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter ( room temp)
• 1 1/3 cups sugar
• 3 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• INGREDIENTS FOR BROWN SUGAR STREUSEL
• 1 cup brown sugar, packed
• 1 cup pecans, finely chopped
• 1 teaspoon cinnamon
• 4 Tablespoons flour
• 4 Tablespoons butter, melted

Instructions

1. DIRECTIONS FOR MAKING CAKE BATTER
2. Preheat oven to 325 degrees F.
3. Grease bundt pan.
4. Cream butter and sugar until light and fluffy.
5. Beat in eggs one at a time. Set aside.
6.  In another mixing bowl, whisk together flour, baking soda, baking powder, and salt.
7. Alternately, add flour mixture and sour cream, beginning and ending with flour mixture.
8. Stir in vanilla.
9. Directions For Brown Sugar Streusel  
10. Mix brown sugar, nuts, ground cinnamon and flour until incorporated.
11.  Stir in melted butter until crumbly.
12. Directions For Brown Sugar Streusel Coffee Cake 
13. Add 1/3 streusel to the bottom of a greased bundt pan.
14. Add half of the cake batter.
15.  Layer 1/3 streusel.Top with remaining batter.
16. Top with remaining streusel.
17. Bake in preheated oven for 50 minutes or until cake pulls away from pan, insert a toothpick in the middle of the cake, if it comes out clean, then the cake is done.
18. Cool cake on a rack in pan 15 minutes.
19. Run a plastic knife around edges several times, to make sure cake does not stick.
20. Turn cake out onto cooling rack.

How much did you LOVE this recipe?

Follow me on Pinterest for more, and use the little pin button at the top of the card to save your favorite recipe!

Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|