Streusel Coffee Cake Pound Cake

Enjoy this Southern old-fashioned tender, buttery coffee cake and pound cake with family and friends for special weekends and brunches!  Feeds a crowd, looks elegant and tastes like heaven!

Seriously.  Like Heaven. 

Seriously. 

As soon as I made the cake, my husband started whining.  Pretty much non-stop.  Kind of driving me nuts.  You know what I mean?  I was hearing….When can I have the cake??  Kimmm…Can I have some coffee cake yet?  How long do I have to wait??  Ready yet?? I’m going to get some cake nowwww!  Ok???  Nowwww??? 

Ugh…Just think of that only 20 times over and over…yep, good times! 🙂

But then, it’s no wonder!

It looked beautiful and golden and the intoxicating smell of brown sugar, cake, vanilla and cinnamon was arousing and swirling through the house. Mmmm-mmmm

So, after wrapping up the photo shoot, he finally got his wish.

After he had his cake, all was good.  Until the next morning.

I woke up to a note placed next to the remaining coffee cake, which was three quarters left, mind you.  It read…”If you touch my cake, I will hurt you” with mad emojis surrounding the lettering.  My husband has a very humorous side, so I’m gonna chalk that up to his cute way of saying, he loved the cake.

That’s how good it is!

Print Recipe

4 from 4 votes

Streusel Coffee Cake Pound Cake

Enjoy this Southern old-fashioned tender, buttery coffee cake and pound cake with family and friends for special weekends and brunches! Feeds a crowd, looks elegant and tastes like heaven!  

Servings: 12 people

Author: Kim Lange

Ingredients

Pound Cake:

• 3 cups all-purpose flour
• ¼ tsp baking soda
• 1 cup butter softened
• 8 oz. sour cream or Greek yogurt
• 2 ½ cups sugar
• 6 large eggs
• 2 tsp. vanilla extract

Middle Brown Sugar Cinnamon Layer:

• 1/4 cup brown sugar packed firmly
• ½ tsp. ground cinnamon
• Optional: 1 cup pecans finely chopped

Streusel:

• ½ cup brown sugar packed firmly
• ½ cup all-purpose flour
• 1 tsp. ground cinnamon
• ¼ cup butter softened
• Optional: ¾ cup pecans chopped

Instructions

• Preheat oven to 325 degrees.
• Grease and flour 10 inch tube pan (16 cups) using shortening for the grease and set aside
• In a small bowl, make the Middle Brown Sugar Cinnamon mixture by mixing brown sugar and cinnamon together and set aside.
  
• In another small bowl, Make the Streusel by mixing together the brown sugar, flour, cinnamon and then cut in the butter using a pastry cutter or fork to get crumbles and set aside.
• In another bowl, add flour and baking soda together, set aside.
• Using a mixer, cream butter until creamy in a large bowl, then add in sugar and mix until fluffy.  Add in eggs one a time, mixing in each time.  Add vanilla.
• Start alternating the flour mixture and sour cream in the butter mixture starting and ending with the flour, mixing after each addition.
• Pour 1/2 of the cake batter into prepared baking pan and then sprinkle the Middle Brown Sugar Cinnamon Layer on top.  
• Finish adding the rest of the batter, then add the struesel on top and bake 1 hour to 1 hour 20 minutes.  Check cake by using a pick to check for doneness.  
• Once cake is baked, place cake on wire rack, loosen up sides with knife and let cool for 15 minutes.  Release from pan and let cake cool an hour.
• To make glaze, if preferred. take 1/2 cup to 1 cup confectioners sugar and 2-3 tablespoons cream and milk to make nice glaze and drizzle on top of cake.
• Double the struesel and brown sugar-cinnamon mixture if you want more of that!
• 12 servings.

  Keep cake covered or sealed for freshness.  Cake will  last up to 5 days.

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