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!
sour cream or Greek yogurt
Middle Brown Sugar Cinnamon Layer:
Optional: 1 cup pecans
Optional: ¾ cup pecans
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!
Keep cake covered or sealed for freshness. Cake will last up to 5 days.