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Martha's cinnamon streusel coffee cake
Martha's cinnamon streusel coffee cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Easy streusel topping adds sweet crunch to sour cream cake, topped with a simple glaze for a delightful dessert.
Ingredients:
  • 312.50 ml plain flour
  • 135.00 gm firmly packed brown sugar
  • 2.50 gm ground cinnamon
  • 125g butter, chilled, finely chopped
  • 250.00 ml roughly chopped pecans
  • 500.00 ml plain flour
  • 5.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 125g butter, softened
  • 215.00 gm caster sugar
  • 2 large eggs
  • 6.60 gm vanilla extract
  • 235.00 gm sour cream
  • 150.00 gm icing sugar mixture
  • 1-41.20 gm milk
Instructions:
  • Prepare the Streusel topping by mixing flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Incorporate the butter until small clumps form, then stir in 1/2 cup pecans. Chill in the refrigerator until ready to use.
  • Prepare the delicious streusel filling by combining the remaining brown sugar, fragrant cinnamon, and crunchy pecans.
  • First, preheat your oven to 180°C (160°C for fan-forced ovens). Then, generously grease a 9cm-deep, 21cm round ring pan.
  • Prepare Cake: Start by sifting flour, baking powder, and bicarbonate of soda into a bowl. Next, use an electric mixer to beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Gradually add the flour mixture in 3 parts, alternating with sour cream. Continue to mix until everything is well combined.
  • Spread half of the batter in the pan, sprinkle the streusel evenly over it, then spread the remaining batter on top. Use a spatula to level the top and sprinkle the remaining streusel over the batter.
  • Bake for 55 minutes or until golden brown and a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack, top-side up, and cool completely.
  • Prepare the glaze by mixing icing sugar and milk in a bowl. Pour the glaze over the cake, letting it cascade down the sides. Let the cake sit for 5 minutes before serving.

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