Coffee Cake- Pound Cake


The Verdict:

Deliciously buttery, but ever so slightly, and crumbly. Light yet dense. A vein of nutty goodness running through.

Adapted from: Southern Living (

Makes: 1 Bundt cake (12 cups)


Pecan Streusel

1/2 cup firmly packed brown sugar

1/2 cup all purpose flour

1 teaspoon ground cinnamon

1/4 cup butter

3/4 cup chopped pecans [can reduce OR skip entirely]

Pound Cake

1 cup finely chopped pecans [bash ’em with a rolling pin inside a zip-lock bag for enhanced feelings of power]

1 cup butter [softened but not melted]

2.5 cups granulated white sugar

6 large eggs [or 5 medium (UK size) would even do]

3 cups all purpose flour

1/4 teaspoon baking soda [not powder]

8 oz. yogurt [or sour cream for a more intense flavour]

2 teaspoons vanilla extract

1/4 cup firmly packed brown sugar

1.5 teaspoons ground cinnamon


  • Pre-heat oven to 350 F
  • Make the pecan streusel by combining together the sugar, flour and cinnamon. Then add the quartered pieces of butter into the mixture using a fork (or your fingers, for the brave amongst us) until the mixture resembles ‘small peas’. Add the pecans and leave in the fridge until cake batter is prepared.
  • Make the cake batter by cooking the pecans in an empty frying pan on a low flame on the stove. Be alert: using a wooden spatula keep turning the nuts until they are slightly browned, toasted and fragrant (about 5-7 minutes). Let cool in another dish for 20 minutes. Reduce oven to 325 F.
  • Beat butter at medium speed using electric mixer
  • Gradually add the granulated sugar until mixture is light and fluffy
  • Add eggs; one at a time and beating until just blended after each addition
  • In another bowl sift together (we all hate this bit, I know) the flour and baking soda
  • Add the flour/soda mixture and yogurt to the butter mixture, beginning and ending with flour mixture, beating on low speed until just blended after each addition
  • Stir in vanilla
  • Now pour half the cake mixture into the prepared Bundt pan, then spread out the streusel, then pour the remaining half cake batter.
  • Bake at 325 F for 1 hour and 20 minutes (it really will take that long and possibly even longer due to individual tin/oven/climate differences) or until wooden skewer inserted comes out clean.
  • Cool out of pan for about an hour before serving (or not)

Bundt Cake


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