Coffee Cake Pound Cake (With Cinnamon Swirl)
This Coffee Cake Pound Cake combines rich, buttery pound cake with a sweet cinnamon swirl and crumbly streusel topping. Perfect for brunch or dessert!
Servings: 12 people
Equipment
- 1 Pastry Cutter
- 1 12 c Bundt Pan
Ingredients
- Pound Cake Ingredients:
- 3 c All-Purpose Flour
- 3 c Granulated Sugar
- 1 ½ c Salted Butter - Room Temperature
- 5 Large Eggs - Room Temperature
- 1 c Buttermilk or Sour Cream - Room Temperature
- 2 tsps Vanilla Bean Paste or Vanilla Extract
- Streusel Ingredients:
- ¼ c Light Brown Sugar
- 2 tsps Cinnamon
- ½ teaspoon Nutmeg
- ¾ c Chopped Pecans - Optional May add more to taste
- Crumble Topping Ingredients:
- ½ c Light Brown Sugar
- 1 c All Purpose Flour
- 1 tsps Cinnamon
- ½ tsp Nutmeg
- ½ c Salted Butter
- Glaze Ingredients:
- 1 ½ c Powdered Sugar
- ½ c Salted Butter - Room Temperature
- 4 tsps Buttermilk
- 1 tsp Vanilla Bean Paste or Vanilla Extract
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Mix in the vanilla bean paste or extract.
- Add the eggs one at a time, mixing until combined after each addition before adding the next egg.
- Add the flour to the batter, alternating with buttermilk, beginning and ending with the flour.
- Mix the Struesel:
- In a medium-sized bowl, mix the cinnamon, nutmeg, and brown sugar until combined. Add chopped pecans (optional).
- Mix the Crumb Topping:
- In a medium-size bowl, combine the cinnamon, nutmeg, brown sugar and flour. Then, using a pastry cutter, cut the butter into the flour mixture until a crumble forms.
- To assemble the Pound Cake:
- Spray a 12-cup bundt pan with baking spray.
- Add half of the batter into your pan and smooth the top.
- Then evenly spread the streusel on top of the batter.
- Then carefully add the remaining batter to the pan evenly, smoothing the top.
- Lastly, spread the crumble on top of the batter. Place your cake in the oven and bake for 1 hour and 15 minutes. The cake is done when the toothpick comes out with moist crumbs.
- Remove the cake from the oven and allow it to cool for about 10 minutes before removing it from the pan.
- Remove your cake from the pan carefully. Then carefully flip it to the crumble side. All the cake to cool completely before adding the glaze.
- Glaze Instructions:
- Using a hand mixer, stand mixer, or whisk, mix the powdered sugar and vanilla; slowly add in the buttermilk until your desired consistency is reached.
- Pour or spoon the glaze over the cooled cake as desired. Allow the glaze to set then, serve and enjoy!