Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

BROWN SUGAR STREUSEL COFFEE CAKE & VIDEO

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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.

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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.

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Brown Sugar Streusel Coffee Cake

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.

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WANT TO SEE MORE COFFEE CAKES?

Blueberry Crumb Coffee Cake

Blueberry Crumb Coffee Cake

Pumpkin Crumb Cake

Pumpkin Crumb Cake

Easy Crumb Cake

Easy Crumb Cake

Coffee Crumb Cake Muffins

Image

Easy Cinnamon Pumpkin Cake Muffins

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

 
BROWN SUGAR STREUSEL COFFEE CAKE & VIDEO
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.

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.
© Moore or Less Cooking
Cuisine: American

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|

 

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Comments

  2. bitsybet says

    I’ve been looking for a new coffee cake recipe. Can’t wait to try this. I’m thinking I’ll be adding some finely chopped apple to the batter.

    Reply

  3. Beverley says

    I so love this cake and could almost eat a whole one myself. You make it look yummy yummy and yummy. Come on over and I’ll put the kettle on xoxo

    Reply

  4. Lorinda McKinnon says

    I’m in the middle of an epic battle here. I want to rush in the kitchen and make this (and the blueberry crumb coffee cake) but it’s just me at home alone for a few days, and I know exactly what would happen! Must.Wait.For.Menfolk.

    Reply

  6. KC the Kitchen Chopper says

    Netti, every one of your cakes looks scrumptious. I wish I baked, but then I’d have to eat them all. But sooo happy to have you share them at #theWeekendSocial. Hope to see you back Thursday 9:00 PM EST. Pinned!

    Reply

  7. April J Harris (@apriljharris) says

    Love this wonderful recipe, Nettie! Your Brown Sugar Streusel Coffee Cake looks absolutely delectable! Love the other cakes too. I’m glad the Bridal Breakfast went so well – and that the wedding was lovely too! Thank you for sharing this tasty recipe with us at the Hearth and Soul hop.

    Reply

  8. Miz Helen says

    We will just love your Brown Sugar Streusel Coffee Cake, I would take a slice right now! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  9. Joy @ Yesterfood says

    Nettie, this is so beautiful, and just right for fall! Thank you so much for sharing this with us at Treasure Box Tuesday- pinned and tweeted! ♥

    Reply

  10. johnhutchens1 says

    Thanks for this great selection of coffee cake recipes. I love making them for weekend breakfasts. They all sound delicious.

    Reply

  11. Claire says

    Wow! Your brown sugar streusel coffee cake looks so delicious. I’m sure my mom and dad who love coffee in all of its form will love this. I’m planning to surprise them with your coffee cake when I visit them this weekend. Thank you very much for sharing this lovely recipe!

    Reply

  13. Donna Gonzales says

    I made this today and was so happy! It looked great until 15 minutes later to flip over. I guess I didn’t bake long enough and it fell. I tested with a toothpick and it came out clean. It was yummy and and Im sure it would have been great if I cooked it longer. Make sure it is done…maybe 60 mins. Otherwise; it is an excellent recipe!

    Reply

  14. Laura says

    Hi. Found your recipe via Pinterest. The cake is in the oven now. Looks delicious. Plan to share with my quilting guild tonight. I may try the blueberry coffe cake sometime too. Does this cake freeze well?

    Reply

    • nettiemoore11 says

      Hi Laura,

      So excited that you are making it as I type this! This cake usually disappears so quickly that I haven’t had the chance to freeze it. But if you would like to freeze it, just wait until it cools off completely, wrap really well in saran wrap, then wrap well in foil. It should be okay for up to a week in the freezer. Nettie

      Reply

  19. Eboni says

    I’ve made this cake a few times and I always get great reviews!! Really easy and sooooo delicious!! I always add Heath Toffee bits to the brown sugar crumble for some extra sweetness and crunch!!

    Reply

  20. Amanda says

    I first had this coffee cake from a birthday breakfast at work… incredible! It is the best coffee cake I’ve ever had! The person who originally made it at work had accidentally substituted almond extract for the vanilla extract and it was also very delicious. Thank you again!!

    Reply
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