Serves a Crowd

Cherry Pecan Streusel Coffee Cake

November 22, 2011
1 Ratings
  • Prep time 35 minutes
  • Cook time 1 hour
  • Serves 12
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. —delish1

What You'll Need
  • 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
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 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 the dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
  6. In a separate, medium-size bowl, mix together the chopped pecans, brown sugar, cinnamon, cocoa powder, and dried cherries, and set aside.
  7. 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.
  8. 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.
  9. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.
  10. Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.

See what other Food52ers are saying.

  • Droplet
  • AntoniaJames
  • Sagegreen
  • Brinda Ayer
    Brinda Ayer

8 Reviews

Nonee December 12, 2018
Gee, maybe you should correct the recipe itself rather than list the corrections in the comments. Is it really so hard to do that? I am pretty sure you can edit the page *eye roll*
Brinda A. December 12, 2018
Hi Nonee, thanks for your comment! I've gone ahead and updated the recipe here to include the additional ingredients needed (butter and eggs) and to indicate when you mix together the cherry-pecan streusel. Let me know if you have any other questions about the recipe!
Kateq April 19, 2012
What a fabulous cake! Perhaps a little sweet for breakfast, but what knockout flavors! I had enough to fill my bundt and to make a sweet little loaf for tasting. Once I tasted the little loaf, I decided any additional anything was unnecessary so no glaze and no 10x. The cherries combined with the cocoa et al made for such a rich and interesting streusel flavor and the cake part is quite marvelous. I'll be adding this to my regular cake rotation. Many thanks.
delish1 November 27, 2011
Sorry...learning to double check recipe before I hit the submit button...akkkk!

It is 3/4 cup room temp butter, and 3 large eggs. Also to note: "nut mixture" is first 5 ingredients.

But it is SOOOO worth it. Thanks.
Droplet November 23, 2011
Really good photo. Just wanted to note that eggs and butter seem to be missing from the ingredient list.
delish1 November 27, 2011
3/4 cups room temp butter
3 large eggs
"nut mixture" is first 5 ingedients, combined
AntoniaJames November 23, 2011
Love it!! Definitely making this when both boys are home next month! ;o)
Sagegreen November 22, 2011
This sounds really good with pecans, dried cherries, cocoa and sour cream!