My Grandmas New England Coffee Cake Recipe is a moist, cinnamon swirled cake layered with a nutty streusel topping perfect for breakfast, brunch, or a comforting dessert.
This My Grandmas New England Coffee Cake Recipe tastes deeply nostalgic, buttery, and warmly spiced. I made this My Grandmas New England Coffee Cake Recipe because it reminds me of family gatherings and morning breakfasts at my grandmother’s house.
I saw a vintage cookbook that brought back memories and inspired me to recreate it. The main specially is the crunchy streusel layered inside and on top, adding texture and flavour to every bite.
I will now show step by step how to make this comforting classic and share exactly how this treasured cake comes together.
Why You Will Choose My Grandmas New England Coffee Cake Recipe?
You will choose My Grandmas New England Coffee Cake Recipe because it brings warmth, comfort, and a touch of homemade tradition to the table.
The rich, buttery cake combined with layers of sweet cinnamon and crunchy nuts creates a taste that feels familiar and satisfying. Every bite carries the charm of a cherished family recipe passed down through generations.
This My Grandmas New England Coffee Cake Recipe is easy to prepare, filled with flavour, and always leaves a lasting impression. Sharing it brings joy and memories worth keeping.
How To Prepare My Grandmas New England Coffee Cake Recipe?
Recipe Overview
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American (New England)
Yield: 12 servings
Equipment Needed
- 9-inch round cake pan
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Nonstick spray or butter for greasing
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
For The Cake Batter
- 2 cups all purpose flour
- 2 teaspoons vanilla extract
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ¼ cup cornstarch
- 1 tablespoon ground cinnamon
- 1 cup toasted pecans, chopped
- 2 tablespoons vegetable oil
For The Streusel Topping
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts (or substitute pecans)
Instructions
1. Preheat And Prepare The Pan:
Set your oven to 350°F (175°C). Lightly coat a 9-inch round cake pan with butter or a nonstick cooking spray to prevent sticking.
2. Make The Streusel:
Combine brown sugar, chopped nuts, and ground cinnamon in a small bowl. Stir well and set aside for layering later.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and a bit of cinnamon until everything is well blended.
4. Cream Butter And Sugar:
In a large mixing bowl, beat the softened butter with the granulated sugar using an electric mixer. Continue mixing for 2 to 3 minutes, until the texture becomes fluffy and pale.
5. Add Wet Ingredients:
Add the eggs one at a time, beating after each addition. Then mix in the oil, vanilla extract, sour cream, and milk. Stir until the mixture is smooth and uniform.
6. Combine Wet And Dry Mixtures:
Gradually stir the dry ingredients into the wet mixture. Mix just enough to bring everything together avoid over mixing.
7. Fold In Pecans:
Gently mix in the toasted chopped pecans until evenly distributed.
8. Layer With Streusel:
Spoon half of the batter into your greased pan and spread it out evenly. Sprinkle half of the streusel mixture over the batter. Repeat the process with the remaining batter and top with the rest of the streusel.
9. Bake The Cake:
Place in the oven and bake for 40 to 45 minutes. The cake is ready when a toothpick inserted into the middle comes out clean.
10. Cool And Serve:
Let the cake cool in the pan for at least 20 minutes. Slice and serve either warm or at room temperature.
Special Note
This cake makes two layers of streusel, so you get crunchy cinnamon sugar goodness in the middle and on top.
For variation, swap walnuts for pecans, or add a light vanilla glaze once cooled. Also, room temperature ingredients really make the texture shine don’t skip that!
Nutrition Facts Of My Grandmas New England Coffee Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 324 kcal |
| Fat | 17 g |
| Saturated Fat | 6 g |
| Cholesterol | 50 mg |
| Sugars | 26 g |
| Protein | 4 g |
| Fiber | 1 g |
| Sodium | 206 mg |
| Carbohydrates | 40 g |
Serving Suggestions
Serve My Grandmas New England Coffee Cake Recipe warm to enjoy its soft texture and rich flavours. Pair it with a hot cup of coffee or tea to complement the cinnamon and nutty notes.
Adding fresh berries on the side brings a refreshing contrast. A light spread of butter enhances the moistness.
For a special touch, serve it with a scoop of vanilla ice cream or a drizzle of honey to elevate the sweetness and make it even more enjoyable.
Expert Tips
● Use room temperature ingredients to ensure smooth batter and even baking.
● Evenly distribute the streusel layers to get the best balance of crunch in every bite.
● Check the cake’s doneness with a toothpick to prevent over baking and dryness.
● Toast the nuts before adding them to enhance their flavor and crunch.
● Avoid over mixing the batter to keep the cake light and tender.
Incredible Essential Health Benefits
➤ The toasted nuts in the coffee cake provide healthy fats and protein that support heart health.
➤ Cinnamon used in the recipe contains antioxidants that help reduce inflammation.
➤ Whole milk supplies calcium and vitamin D for strong bones and teeth.
➤ Sour cream adds beneficial probiotics that aid digestion.
➤ Eggs contribute essential vitamins and minerals for overall wellness.
How Do You Preserve
Store My Grandmas New England Coffee Cake Recipe in an airtight container at room temperature for up to three days to keep it fresh and moist.
For longer storage, wrap slices tightly in plastic wrap and place them in a freezer safe bag. Freeze for up to two months.
When ready to enjoy, thaw at room temperature or warm briefly in the oven. Avoid refrigerating the My Grandmas New England Coffee Cake Recipe, as it may dry out the texture and reduce its rich, tender flavour.
Frequently Asked Questions
Can I Use Greek Yogurt Instead Of Sour Cream?
Yes, Greek yogurt works well as a substitute and still gives a moist texture.
Can I Make This Cake Ahead Of Time?
Yes, bake it a day in advance and store it in an airtight container.
What Nuts Can I Use Besides Pecans Or Walnuts?
Almonds or hazelnuts are good alternatives for a different flavour.
Can I Make It Without Nuts?
Yes, simply leave them out or replace with dried fruit.
Conclusion
I truly enjoyed the success of making this easy and delicious My Grandmas New England Coffee Cake Recipe.
It was simple to prepare, and the result was incredibly tasty and satisfying. I hope you feel inspired to try it yourself and see just how rewarding it is to make.
Now it’s your turn bake it soon and let me know how much you enjoyed it after tasting. I’m sure My Grandmas New England Coffee Cake Recipe will become a favourite in your kitchen too.
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My Grandmas New England Coffee Cake Recipe
Ingredients
Equipment
Method
- Set your oven to 350°F (175°C). Lightly coat a 9-inch round cake pan with butter or a nonstick cooking spray to prevent sticking.
- Combine brown sugar, chopped nuts, and ground cinnamon in a small bowl. Stir well and set aside for layering later.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and a bit of cinnamon until everything is well blended.
- In a large mixing bowl, beat the softened butter with the granulated sugar using an electric mixer. Continue mixing for 2 to 3 minutes, until the texture becomes fluffy and pale.
- Add the eggs one at a time, beating after each addition. Then mix in the oil, vanilla extract, sour cream, and milk. Stir until the mixture is smooth and uniform.
- Gradually stir the dry ingredients into the wet mixture. Mix just enough to bring everything together avoid over mixing.
- Gently mix in the toasted chopped pecans until evenly distributed.
- Spoon half of the batter into your greased pan and spread it out evenly. Sprinkle half of the streusel mixture over the batter. Repeat the process with the remaining batter and top with the rest of the streusel.
- Place in the oven and bake for 40 to 45 minutes. The cake is ready when a toothpick inserted into the middle comes out clean.
- Let the cake cool in the pan for at least 20 minutes. Slice and serve either warm or at room temperature.
Notes
Nutrition Facts
Calories: 324 kcal | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 50 mg | Sugars: 26 g | Protein: 4 g | Fiber: 1 g | Sodium: 206 mg | Carbohydrates: 40 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”