Having a warm coffee cake on a Saturday morning is such a treat at our house. The kids often ask for some during the week and I personally I just don’t have the time to whip one up, let alone allow it to cook in time for the bus. I recently tried a streusel filled coffee cake recipe that I split among two pans and froze the second one for those busy school mornings I want to surprise the kids with a special treat. We all love freezer meals so why not have some breakfast choices too.
Have you ever made a coffee cake recipe before? Don’t get scared of the idea as this one is not a flaky type of coffee cake but more of a batter filled with a delicious sugar and nut streusel. If you have nut allergies, don’t add the nuts and use some turbinado sugar for extra crunch.
I not only like this coffee cake recipe for the ease of making it, but you could mix together all the dry ingredients the night before and then just assemble and bake it in the morning. (will have to try that next time)
Combine all the topping ingredients in a bowl and just blend with a fork, told you this was easy so far. (you can make this part night before and store in the fridge until the next am.
In a larger bowl mix all the cake dry ingredients (what you can do the night before) and then stir in eggs, milk, sour cream and vanilla.
Pour into one large 9×13 pan or like me, I used 2 pans. I used one 8×8 square pan and then wanted a disposable pan to take to the beach with us. I only had a pie pan at the house but it worked great too. I was nervous the streusel would stay at the top, but the batter did raise over it.
I actually forgot to make the powedered sugar glaze, but no one missed it.
I allowed the second coffee cake to cool completely, covered with tin foil then placed in a freezer bag. Allow it to thaw overnight and enjoy. We enjoyed the coffee cake at room temperature but you can never go wrong with a warm piece of streusel filled coffee cake!
- 1 cup packed brown sugar
- 4 tsps cinnamon
- 1/4 cup flour All purpose
- 1/4 cup butter melted
- 1 cup nuts we used pecans
- 3 cups All purpose flour
- 1 1/2 cups granulated sugar
- 2 tablespoons baking powder
- 1/2 tsp salt
- 2 eggs beaten
- 1 1/2 cup milk
- 1/2 cup sour cream
- 2 tsps vanilla
- Heat oven to 375 Degrees F. In a small bowl, combine the topping ingredients. Blend with a fork and set aside
- In a large bowl, combine cake dry ingredients. Stir in the rest of the ingredients and mix well to just combined. The batter will be thick
- Pour into 2 8x8 greased pans or 1- 12x13x2 pan. Sprinkle with topping
- Bake for 20-30 minutes depending if you are making one large or 2 smaller ones. Test with a toothpick and make sure it comes out clean and slightly browned on top.
- If desired drizzle with powdered sugar glaze.