My Grandmas New England Coffee Cake Recipe
My Grandmas New England Coffee Cake recipe is a soft,buttery cake filled and topped with a sweet cinnamon-nut streusel. Made with simple ingredients like sour cream, toasted pecans, and warm spices, it’s easy to prepare and full of nostalgic flavour. This comforting classic is perfect for sharing at breakfast or as a sweet treat, bringing back cherished memories inevery slice.
Equipment
- 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
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.
Make The Streusel:
- Combine brown sugar, chopped nuts, and ground cinnamon in a small bowl. Stir well and set aside for layering later.
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.
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.
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.
Combine Wet And Dry Mixtures:
- Gradually stir the dry ingredients into the wet mixture. Mix just enough to bring everything together avoid over mixing.
Fold In Pecans:
- Gently mix in the toasted chopped pecans until evenly distributed.
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.
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.
Cool And Serve:
- Let the cake cool in the pan for at least 20 minutes. Slice and serve either warm or at room temperature.
Notes
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!