Pecan Streusel Coffee Cake

READY IN: 50mins
YIELD: 1 cake




  • Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
  • To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
  • Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
  • To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
  • Separately combine flour, baking powder, baking soda, and salt; mix well.
  • Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
  • Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
  • Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
  • Remove cake from oven and cool in pan 15-20 minutes.
  • To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.