Coffee Cake Like Nana Makes

A delicious Coffee Cake Recipe that will delight your senses. You will love this old fashioned faovorite and it’s super easy too!
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If you enjoy a sweet treat with your morning cuppa, you will love this Coffee Cake Recipe that is easy and delicious. This is exactly the type of cake that you’d expect to come straight out of Nana’s kitchen!

This recipe is a traditional favorite and is a sour cream pecan cake with a layer of cinnamon streusel in the middle and topping the cake. According to Anna Olson, it packs a flavor punch!

Coffee Cake Recipe Ingredients

Streusel Ingredients

  • ½ cup packed dark brown sugar
  • ¼ cup all-purpose flour
  • 1 tsp ground cinnamon
  • 3 Tbsp unsalted butter, melted
  • ¾ cup chopped pecans

Cake Ingredients

  • 2 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¼ tsp ground allspice
  • ½ cup unsalted butter, melted
  • 1 ¼ cup sugar
  • 1 ½ cup sour cream
  • 2 large eggs
  • 2 tsp vanilla extract

Coffee Cake Recipe – Video Tutorial

via Anna Olson, Oh Yum, Youtube.

Are you ready to learn how to make Anna’s Coffee Cake Recipe? She’s on standby ready to share her expert, Professional baking tips with you. We highly recommend that you take the time to view the video, that way you can be assured of the best result. To see Anna in action, click Play above ^

How To Make Coffee Cake Recipe

via Anna Olson, Oh Yum

Streusel Instructions

1. Preheat the oven to 350 F and grease a 9-inch square pan.

2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined.

3. Stir in the pecans and set them aside.

Cake Instructions

via Anna Olson, Oh Yum

1. For the cake, sift the flour, baking powder, salt, baking soda, and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs, and vanilla.

2. Stir this into the flour mixture until evenly blended.

3. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit.

4. Top with the remaining batter, spread, and then top the cake with the remaining streusel, giving the cake another little swirl.

5. Bake the cake for 45 to 55 minutes, until a tester inserted in the center of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.

6. The cake will keep, well wrapped and unrefrigerated for up to 3 days.

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