Cinnamon Swirl Coffee Streusel Cake
All Recipes Breakfast & Breads Cinnamon Swirl Coffee Streusel Cake

Cinnamon Swirl Coffee Streusel Cake

  • Prep Time
    25 minutes
  • Cook Time
    1 hour10 minutes
  • Serves
    12
  • Experience
    Medium
  • Not Rated
  • No Comments
  • By Johanne

Ingredients

Streusel Topping:

  • 1/4 cup (60 mL) all-purpose flour
  • 1/2 cup (125 mL) toasted pecans, coarsely chopped
  • 1/2 cup (125 mL) firmly packed Lantic Old Fashioned Brown Sugar
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) unsalted butter, cut into cubes

Filling:

  • 1 cup (250 mL) toasted pecan halves
  • 1/2 cup (125 mL) Lantic Natural Granulated Sugar
  • 1/2 cup (125 mL) firmly packed Lantic Old Fashioned Brown Sugar
  • 1 tbsp (15 mL) ground cinnamon

Cake:

  • 3 cups (750 mL) sifted all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 3/4 tsp (4 mL) salt
  • 1 1/4 cups (300 mL) unsalted butter, softened
  • 1 2/3 cups (400 mL) Lantic Natural Granulated Sugar
  • 4 large eggs
  • 2 tsp (10 mL) vanilla extract
  • 2 cups (500 mL) sour cream

Directions

  1. Preheat the oven to 325°F (160°C) and position the rack to the center of the oven. Grease a nonstick Bundt pan; set aside.
  2. Streusel Topping: Stir the flour with the pecans, brown sugar, cinnamon and salt. Cut in the butter until crumbly; set aside.
  3. Filling: Combine the pecans with the granulated sugar, brown sugar and cinnamon in a food processor. Pulse about 5 to 6 times or until the pecans are chopped and the mixture is well combined; set aside.
  4. Cake: Stir the flour with the baking powder, baking soda and salt; set aside. In a separate bowl, beat the butter on using an electric mixer on medium speed for 2 minutes or until light and creamy. Beat in the granulated sugar until well combined. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next egg. Beat in the vanilla.
  5. With the mixer set to low, alternately add the dry mixture in 4 parts with the sour cream in 3 parts, staring and ending with the dry mixture. Scrape the bowl as needed between additions.
  6. Spoon a quarter of the batter into the prepared pan and smooth. Sprinkle about a third of the filling over the batter. Repeat twice ending with the remaining batter. Insert a long, thin dinner knife in the center of the batter.
  7. Swirl the knife around the pan twice to create a marbled effect. Remove the knife and smooth the top of the cake. Sprinkle the topping over the batter. Lightly press into the topping so it adheres to the batter.
  8. Bake for 70 to 75 minutes or until a tester comes out clean when inserted into the center of the cake. Transfer to a wire rack to cool for 30 minutes. Turn the cake out by placing a plate over the top of the pan and inverting. Lightly shake to release the cake onto the plate. Return the cake, right side up, to the wire rack to cool completely.
  9. Tip: The cake can be stored, tightly covered, at room temperature for up to 3 days or frozen for up to 3 months.