I have made this Brown Sugar Streusel Coffee Cake many times and even posted a picture on my facebook page. Did I write the recipe down? No! Don’t ask me why. That tends to happen a lot. I start something then have to stop….get to busy and totally forget to return and finish what I was doing to begin with. You do know what I am talking about, don’t you?
Anywho, I’ve finally written it down and you too, can make this deliciously sweet coffee cake.
I’ve made it both with and without nuts. It’s great both ways…I personally prefer it with the nuts. My youngest likes it without. Your coffee cake…you decide.
Brown Sugar Streusel Coffee Cake
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea (or regular) salt
1/2 cup butter
1 1/3 cups sugar
1 cup sour cream
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees F. Grease bundt pan well. Cream butter and sugar until light and fluffy. Beat in eggs one at time. In a mixing bowl, whisk or sift together flour, baking soda, baking powder and salt. Alternately, add flour mixture and sour cream, beginning and ending with flour mixture. Stir in vanilla extract.
Brown Sugar Streusel
1 cup brown sugar, packed
1 cup nuts, finely chopped
1 teaspoon ground cinnamon
4 Tablespoons all purpose flour
4 Tablespoons butter, melted
Mix brown sugar, nuts, ground cinnamon and flour until incorporated. Stir in melted butter until crumbly.
Add 1/3 streusel to the bottom of a greased bundt pan. Add half batter. Layer 1/3 streusel. Top with remaining batter. Top with remaining streusel. Bake in preheated oven 40 to 50 minutes, until toothpick inserted in center comes out clean. Cool on rack in pan 15 minutes. Run a plastic knife around edges several times, if needed, to ensure it is released from sides. Turn out onto cooling rack. Enjoy!
NOTE: Alternately, you can put half streusel on bottom of bundt pan and the remaining in the middle layer. This recipe does make a lot of streusel.