As a little girl my mother use to make this for a treat on Sunday evening. The appeal of coffee cake is the contrast between the moist cake and the streusel topping. I have added pecans to give an extra crunch and different taste to the coffee cake I make for my family.
From what I can gather this is called coffee cake because so many adults ate a piece while drinking a cup of coffee. My preference is a tall glass of cold milk with my piece of pecan cinnamon streusel coffee cake.
Enjoy this old family favorite. From my home to yours.
I made this recipe in my food Processor. Only one thing to wash and clean up. Simple and easy.
Pecan Cinnamon Streusel Topping
1 cup pecans
1/3 cup packed brown sugar
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 Tablespoons unsalted butter melted and cooled
1 teaspoon of water
Place pecans and sugar in food processor. Pulse for 6 pulses until finely ground.
Add flour, cinnamon, salt and pulse until combined. About 6 pulses.
Add butter and water and pulse until butter is fully incorporated and mixture begins to clump. About 10 pulses.
1 2/3 cups flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
7 Tablespoons unsalted butter, cut into pieces
3/4 cup milk
1 large plus 1 egg yolk
1 teaspoon vanilla extract
Pre-heat oven to 350 degrees.
Grease and flour a 9 inch baking dish or spring form pan.
In food processor place flour, sugar, cinnamon, baking powder, baking soda and salt. Pulse 5 times.
Add butter and pulse until small pieces of butter remain. About 21 pulses.
Add milk, egg and yolk, and vanilla. Pulse until all ingredients are moist and combined. About 5 pulses.
Pour into prepared baking dish.
Sprinkle streusel topping on top.
Bake for 45 to 50 minutes. Let cool and ENJOY!