Cherry Pecan Streusel Coffee Cake

By • November 22, 2011 6 Comments

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Author Notes: The sour cream makes it the most moist coffee cake you will ever have. The crunchy streusel with the tart cherries and the moist cake is such a perfect combination. I have made it with walnuts and raisins or currants, but this is my favorite combination. It takes just a few minutes to put together and can be made the night before.

I have literally thrown a brunch simply to have an excuse to make this coffee cake- I can't be trusted to have leftovers.

Serves 12

  • 1 1/4 cups Coarsely chopped pecans
  • 1 1/4 cups Light brown sugar
  • 4 1/2 teaspoons ground cinnamon
  • 4 1/2 teaspoons unsweetened powdered cocoa
  • 6 tablespoons dried cherries
  • 3 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 16 ounces sour cream
  • 1 cup powdered sugar, sifted
  • 1 tablespoon milk
  1. Preheat oven to 350°F.
  2. Butter 12-cup Bundt pan
  3. Sift flour, baking soda, baking powder and salt into medium bowl.
  4. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla.
  5. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
  6. Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
  7. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
  8. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.
  9. Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.

More Great Recipes: Breakfast & Brunch|Cherries

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