Directions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch (20×30-centimeter) pan or a tube pan well and set aside.
In a bowl, combine all streusel ingredients and mix with fingers or a fork until coarse crumbs form. Set aside.
In a mixer, cream butter and sugar. Add vanilla and eggs, beating between each addition.
Add dry ingredients and sour cream or yogurt and mix until just combined.
Pour half the batter into the pan. Sprinkle half the streusel over the batter. Top with remaining batter and cover well with streusel.
Bake for one hour. Test cake with a toothpick after 55 minutes to see if it’s done.
Combine glaze ingredients in a bowl and drizzle over cooled cake.

Tips:
Streusel must be mixed by hand. You want inconsistent-sized crumbs to add great texture.

Coffee cakes freeze well or can be kept covered on your counter for three to four days.

All dairy ingredients in this recipe can be substituted with pareve equivalents.

Coffee cakes can be dense, so make sure to test the cake at 55 minutes to see if it’s already dry in the center and ready to come out of the oven.

Using yogurt in place of sour cream will make for a lighter cake.

Coffee cake bakes equally well in a 9x13-inch (20x30-centimeter) pan or a tube pan. Bake time will differ in different shape pans. For a 9x13, check for doneness at 50 minutes, a tube pan will take longer. If the top starts to brown, cover loosely with foil so the cake bakes fully without burning.

Variations:
I always like to include variations, and this cake is no exception. Use this recipe as a base and add chocolate chips, nuts, or even fruit. Fresh cranberries tossed in the batter with orange zest in the streusel is delicious; or use blueberries and lemon zest.

Description:
Photography by Saraizel Senderovitz

Cinnamon Pecan Coffee Cake

Name: Cinnamon Pecan Coffee Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3/4 cup (1 and 1/2 sticks) butter,softened; 2 cups brown sugar; 1 teaspoon Gefen Vanilla Extract; 3 eggs; 1 cup sour cream or plainyogurt; 2 and 1/2 cups Glicks Flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (1 stick) butter, softened; 1 teaspoon Gefen Cinnamon; 1 cup brown sugar; 1/2 cup Glicks Flour; 1 cup finely chopped pecans; 1/2 cup Gefen Confectioners’ Sugar; 2 teaspoons milk

Faigy Grossmann

Family Table by Mishpacha Magazine

Recipe Description:

The mark of a great housewife is a coffee cake on the counter at all times, is it not?

A coffee cake doesn’t usually have coffee in it. (It can, but it’s not the reason for the name.) Coffee cake is so named simply because it pairs perfectly with a cup of coffee. Feel free to eat yours with tea or plain milk as well!

Classic coffee cake is a dense, pound-like cake that’s topped with streusel and an optional glaze. This version has an extra layer of streusel in the center because, well…extra streusel!

Ingredients