coffee streusel cake

We were invited for lunch at my dads friends house. I decided to make a coffee streusel cake. Even though it has no coffee in it but its supposed to be enjoyed with a cup of coffee or tea. I love pecan nuts and I added them to the streusel for extra flavour and crunch.

Serves 8
Preparation: 1 hour


For the cake:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream

For the filling:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans

Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish


Preheat oven to 350F/176C.

Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.

In a separate bowl whisk together flour, baking powder, baking soda and salt.

Add to the butter mixture in thirds, alternately with the sour cream.

Spray a 9" spring  form with baking spray, turn out half of the batter into pan. 

Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. 

Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.

Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.

Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand and enjoy! ;)