Cinnamon-Pecan Streusel Coffee Cake Recipe

Popular because it is easy-to-make using basic ingredients and it smells amazing as it bakes, our yummy streusel coffee cake is absolutely the best way to begin the day! We’ve loaded up our streusel topping with cinnamon, brown sugar, pecans and rolled oats to add a sweet crunch to contrast the rich cream cheese cake on the bottom. Sure to be your new family favorite.
Makes: About 8-10 servings
Skill Level: None

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Step 1

Preheat oven to 350°F. Prepare 9 in. round baking pan with vegetable pan spray.

Step 2

Combine 3/4 cup oats, 1/3 cup flour, 1/3 cup light brown sugar, 1/4 cup pecans, 1/2 tsp. cinnamon and 1/4 tsp. salt in a medium bowl. Using a pastry blender, cut in 5 tbsp. butter until well-blended.

Step 3

For cake: in small bowl, combine 1-1/2 cups flour, 3/4 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda. In large bowl, beat 6 oz. cream cheese, 3 tbsp. butter and 1/2 cup sugar with electric mixer until creamy. Add 1 egg, 1 egg yolk, 5 tbsp milk and 2 tsp. vanilla; beat until smooth. Add flour mixture to cream cheese mixture; beat at low speed just until combined (batter will be thick). Spread mixture in prepared pan and sprinkle with topping.

Step 4

Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean. Sprinkle with confectioners’ sugar, if using. Serve warm.

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2 teaspoons Pure Vanilla Extract, 4 Oz. (for cake)


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3/4 cup old fashioned rolled oats (for topping)

all-purpose flour (1/3 cup for topping, 1-1/2 cup for cake)

1/4 cup chopped pecans (for topping)

1/2 teaspoon ground cinnamon (for topping)

salt (1/4 teaspoon for topping, 1/2 teaspoon for cake)

butter, softened (5 tablespoons for topping, 3 tablespoons for cake)

3/4 teaspoon baking powder (for cake)

1 egg (for cake)

1/2 cup granulated sugar (for cake)

5 tablespoons milk (for cake)

1/4 teaspoon baking soda (for cake)

1 egg yolk (for cake)

confectioners' sugar (for garnish, optional)

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Cinnamon-Pecan Streusel Coffee Cake is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Yummy I made this recipe but used a gluten free flour blend and it turned out great! On the crumble I did half coconut and half almond flour. Inside the cake I used gluten free premium gold ancient grains all purpose flour. My four year old says “yummy, so yummy!”
Date published: 2018-04-15
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