Imagine a dessert that combines the rich, dense texture of a classic pound cake with the irresistible crumbly sweetness of streusel topping - a match made in culinary heaven! This Streusel Coffeecake Pound Cake is not just a recipe; it's a slice of pure comfort that transforms an ordinary day into a spectacular celebration of flavor and texture. Whether you're a baking novice or a seasoned pro, this mouthwatering treat promises to become your new go-to dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 cup streusel topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Mix in vanilla extract and sour cream until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour half of the batter into the prepared loaf pan, spreading it evenly.
- Sprinkle half of the streusel topping over the first layer of batter.
- Add the remaining batter on top of the streusel layer, then finish by sprinkling the remaining streusel topping.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes.
- Carefully remove the cake from the pan and transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. Store any remaining cake in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and sour cream are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and prevent a tough texture.
- Streusel Distribution: For the best flavor in every bite, make sure to evenly spread the streusel between layers and on top of the cake.
- Oven Accuracy: Use an oven thermometer to confirm the correct temperature, as variations can affect baking time and cake texture.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: If you want to keep the cake extra moist, wrap it tightly in plastic wrap or store in an airtight container.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 72g
Protein: 8g
Fat: 36g
Saturated Fat: 22g
Cholesterol: 165mg
