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+ servings
Streusel Coffee Cake Pound Cake
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4.41 from 15 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!  
Course: Breakfast
Keyword: breakfast, cake, coffee cake, streusel
Servings: 12 people
Author: Kim Lange


Pound Cake:

  • 3 cups all-purpose flour
  • ¼ teaspoon 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:

  • ¼ cup brown sugar packed firmly
  • ½ tsp. ground cinnamon
  • Optional: 1 cup pecans finely chopped


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


  • 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 ½ 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 ½ 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.