Imagine waking up to the most heavenly aroma of cinnamon, brown sugar, and freshly baked goodness wafting through your kitchen. This isn't just any coffee cake - this is Pam Renn's legendary Streusel Coffee Cake that has been turning ordinary mornings into extraordinary culinary experiences! With its perfectly moist texture, irresistible streusel topping, and a balance of sweet and warm flavors, this recipe is about to become your new breakfast obsession that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well blended.
- In another bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract and sour cream until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- In a separate bowl, prepare the streusel topping by combining the brown sugar, cinnamon, and chopped nuts (if using). Mix well to combine.
- Pour half of the coffee cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter over the streusel layer, spreading it gently to cover. Finally, sprinkle the remaining streusel topping on top of the cake batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.
- Once baked, remove the coffee cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Serve warm or at room temperature, and enjoy your delicious Pam Renn's Streusel Coffee Cake!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Nut Options: While the recipe suggests chopped nuts, feel free to use walnuts, pecans, or almonds based on your preference.
- Check for Doneness: Use the toothpick test - if it comes out clean with just a few moist crumbs, your cake is perfectly baked.
- Storage Tip: This coffee cake stays fresh at room temperature for 2-3 days when stored in an airtight container.
- Serving Suggestion: Enjoy warm with a cup of coffee or reheat slightly before serving for that fresh-from-the-oven experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 75mg
