Cinnamon Streusel Coffee Cake

Name: Cinnamon Streusel Coffee Cake
Prep time: 25 min
Cook time: 1 h
Total time: 25 min
Yield: 18
Ingredients: 1 cup flour; 1 cup firmly packed light brown sugar; 1 tablespoon McCormick® Ground Cinnamon; 1/2 cup (1 stick) cold butter, cut into chunks; 1 cup chopped pecans; 2/3 cup butter, softened; 2 cups granulated sugar; 2/3 cup sour cream; 4 eggs; 1 tablespoon McCormick® All Natural Pure Vanilla Extract; 2 cups flour; 1/4 teaspoon baking soda

By: McCormick Kitchens

Made With:

Start your morning off right with a slice of cinnamon streusel coffee cake. Warm, buttery, and delicious, this cinnamon streusel coffee cake recipe is the perfect treat for the holiday season. Drizzle with a vanilla glaze to easily make this streusel coffee cake even more impressive looking and tasting. Whether enjoyed with a morning cup of coffee or served as a dessert, you’ll keep finding reason to come back for more.

Recipe Info

Prep Time:

25m
Cook Time:

1h
Ingredients:

12
Servings:

18
User Rating:

Ingredients

Streusel Topping
1 cup flour
1 cup firmly packed light brown sugar
1 tablespoon McCormick® Ground Cinnamon
1/2 cup (1 stick) cold butter, cut into chunks
1 cup chopped pecans
Cake
2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
4 eggs
1 tablespoon McCormick® All Natural Pure Vanilla Extract
2 cups flour
1/4 teaspoon baking soda

Nutrition Information

(per serving)

Calories 391
Carbohydrates 51 g
Cholesterol 84 mg
Fiber 1 g
Protein 4 g
Saturated Fat 9 g
Sodium 126 mg
Total Fat 19 g

Key products

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

McCormick® Pure Vanilla Extract, 2 fl oz

$12.99

Unit price: per

Instructions

Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar, and cinnamon in a medium bowl. Cut in cold butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
For the Cake, beat softened butter, granulated sugar, and sour cream in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
Spoon 1/2 of the Streusel Topping into a greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely on a wire rack. Sprinkle with confectioners' sugar, if desired.