Coffee Cake with Cinnamon Streusel Topping

I love coffee cake. I don’t have it very often, but when I do, I savor it. So when I saw this recipe in Gifts from the Kitchen, I had to try it. It tastes delicious, but it’s not like your typical crumbly coffee cake. It’s more of pound cake with a coffee cake topping. Nevertheless, if it’s good, then it’s good. And this cake is good!

I gave a slice to my mom who devoured it. So I will be trying this one again in the future.

Here’s the recipe below:

Coffee Cake with Cinnamon Streusel Topping
Recipe from pg. 38 of Gifts from the Kitchen from Parragon Books Ltd.

Makes 1 loaf cake


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 cup granulated sugar (I used 1/2 cup Splenda Baking Blend)
  • 1/2 cup unsalted butter, melted and cooled, plus extra for greasing
  • 1/4 milk
  • 1 large eggs
  • 1/2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/4 cup unsalted butter, at room temperature, cut into small cubes
  • 1/3 cup chopped pecans


  1. Preheat the oven to 350 degrees F/175 degrees C. Greease a 9 x 5-inch/22 x 12-cm loaf pan.
  2. Sift together the flour and baking powder.
  3. In an electric mixer or food processor, cream the sugar and 1/2 cup of melted and cooled butter. Add the flour mixture, then the milk, eggs and vanilla extract. Mix well and pour into the prepared loaf pan.
  4. Combine the brown sugar and cinnamon. Using a pastry cutter or fork, cut the 1/4 cup cubed butter pieces and the pecan pieces. Mix to just combine. Distribute chunks of the cinnamon and pecan mixture over the batter.
  5. Bake for 40 minutes or until a cake tester comes out clean. Remove and cool for ten minutes on a wire rack. Loosen the sides of the cake from the pan, give the pan a few taps and slip the cake out of the pan onto a plate. Reverse onto a wire rack and continue to cool. Once cooled, store in an airtight container for up to one month.


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