DOUBLE CRUMB STREUSEL COFFEE CAKE

DOUBLE CRUMB STREUSEL COFFEE CAKE – A sour cream coffee cake topped with a double layer of cinnamon streusel crumbs and a drizzle of sweet glaze. There’s a ribbon of cinnamon, brown sugar and nuts running through the center and the batter is full of sour cream making for a soft, fluffy and tender crumb.

If you’re a fan of New York style crumb cake then you will love this. It has the same thick layer of crumbs that crumb cake is known and loved for plus so much more with the crunchy filling and glaze to help keep it moist.

A coffee cake is just that, a cake to eat while you sip a cup of steaming-hot, freshly-brewed coffee (or tea or milk, if you’re not of coffee-drinking age). It’s not exactly the moistest of cake. It’s kind of like a peanut butter sandwich, you need something to help wash it down.

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This is the most perfect cake to serve to company. Company cake. It’s great for breakfast or brunch too – picture a weekend morning where you laze around and read the paper, snacking on this cake. Maybe even in bed. Oh, cripes, who am I fooling?

This is a cake for anytime. Day or night. Weekend, weekday.

There’s no time like the present.

DOUBLE CRUMB STREUSEL COFFEE CAKE

Prep Time 30

Cook Time 55

Total Time 1 25

Servings 9-inch cake

Author Olivia

Ingredients

For the Crumb Topping and Filling:
1 + 3/4 cups all-purpose flour
1 cup packed light-brown sugar divided
1 + 1/4 teaspoons ground cinnamon divided
coarse salt
1 + 1/2 sticks 12 tablespoons cold unsalted butter, cut into small pieces
1 + 1/2 cups coarsely chopped walnuts or pecans divided
For the Cake:
1 stick 8 tablespoons unsalted butter, at room temperature, plus more for pan
2 cups all-purpose flour
1 + 1/4 teaspoons baking powder
1/2 teaspoon baking soda
coarse salt
1 cup granulated sugar
2 large eggs
1 + 1/2 teaspoons pure vanilla extract
1 cup sour cream
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons whole milk

Instructions

Make the Topping:

In a large mixing bowl stir together the flour, 3/4 cup of the brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in the butter using a pastry cutter, two knives used scissor fashion or rub it into the flour with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate.

Make the Filling:

Mix together the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.

Make the Cake:

Preheat oven to 350 degrees. Butter a 9-inch tube pan with a removable bottom or a 9-inch spring form pan with a small, tall, round oven-safe ramekin in the center (grease it well).
In a medium bowl whisk together the flour, baking powder, baking soda and 1/2 teaspoon salt.
In a separate large mixing bowl or in the bowl of a stand mixer beat butter and sugar together on medium speed until pale and fluffy 2 – 3 minutes. Beat in eggs one at a time, then the vanilla.
Beat in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour. Continue to beat until well combined.
Spoon half the batter into the pan. Sprinkle the filling evenly over the batter. Drop spoonfuls of the remaining batter over the top and gently spread them evenly over the filling.
Sprinkle the crumb topping evenly over batter.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer to a wire rack to cool completely.
Remove the cake from the pan and place on a cake dish or platter.

Make the Glaze:

Mix together the confectioners’ sugar and milk. Drizzle it all over the cake letting it drip down the sides. Let it set 5 – 10 minutes before serving.