Cinnamon Pecan Streusel Topped Buttermilk Coffee Cake

Posted on August 17, 2008 - Filed Under Breads, Breakfast, tea treats, Desserts, Recipes, Cakes |

It finally occurred to me somewhere along the way that a great hostess gift for a Saturday night dinner party might be a coffee cake that might make breakfast the next morning an easy treat. Nothing like wearing yourself out giving a great party only to face an empty larder the next morning when you’re in no mood to cook. So Rick and I were invited to a BBQ on Saturday night and I baked two coffee cakes- knowing he would be quite ~~grumpy~~ sad if he didn’t get some for his own breakfast too. It was easy as … well -coffeecake

Cinnamon Pecan Streusel Topped Buttermilk Coffee Cake

Makes 2- one for you and one to give away or freeze for later.

Make the topping :

1/2 cup (8 Tablespoons) cold butter
1 cup packed brown sugar
2 teaspoons powdered cinnamon
2/3 cup unbleached, all purpose flour
2 cups pecan halves

Mix the flour, cinnamon and sugar together and cut the butter into the mix. Mix in the pecan halves. Set aside.

For Cake:

4 cups unbleached all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon powdered cinnamon
1/2 cup (8 Tablespoons) butter, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 Tablespoon vanilla extract
2 cups buttermilk

Preheat the oven to 350F. Using a bit of melted butter and a pastry brush, butter two 9-inch spring-form pans and place a parchment circle into the bottom of each pan, set aside. Mix the flour, baking powder, soda, cinnamon and salt together in a medium bowl, set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time and vanilla, mix well after each addition. Add the flour and buttermilk alternately, starting and ending with the dry ingredients. Mix just to combine- Do not over-mix. Immediately divide evenly between the spring-form pans and smooth out to level. Sprinkle half of the streusel evenly over each pan. Place in oven and bake for about 35 minutes or until golden brown and a tester inserted into the middle comes out clean. Rotate the pans half way through for even baking.

Hope you enjoy and share the goodness!
xo

Comments

7 Responses to “Cinnamon Pecan Streusel Topped Buttermilk Coffee Cake”

coco on August 18th, 2008 7:49pm

I love cakes with a streusel topping. Your cake looks delicious.
Marie on August 18th, 2008 10:22pm

I can’t tell you how good that looks!! I agree with your husband, I would be grumpy too if there wasn’t any left for me in the morning. A nice cup of coffee and a slice of this = Bliss!
April on August 19th, 2008 6:05am

What a great hostess gift! Looks great!
Deborah on August 19th, 2008 1:15pm

That is a great idea. I’ve never thought of that! And what a gorgeous coffee cake.
Kevin on August 19th, 2008 5:51pm

That coffeecake looks so good!
dhanggit on August 20th, 2008 5:51am

i am so trying this!! hubby is too tired of chocolate cake..this could be it!! coffee cake!! love your presentation!!
Gabi on August 25th, 2008 11:12am

Coco- Thanks!

Marie- Gosh I’d bring you one in a minute I I lived closer!

April- Thank you!

Deborah- Thank you too!

Kevin- Thanks- I’m drooling over your turkey/tomatillo burgers mmmm!

Dhanggit- hi sweetie- thanks and lots of love!