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Sunday Morning Coffee Cake

Sunday Morning Coffee Cake is tender cake with a cinnamon streusel topping that pairs perfectly with your morning coffee.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10
Author www.sanpasqualskitchen.com


  • Dry bread crumbs I used fresh and it turned out fine for coating the pan
  • 2 cups all-purpose flour
  • 1 cup plus 2 tbsp sugar
  • 1 tsp salt
  • 10 tbsp butter
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup buttermilk
  • 1 large egg
  • 1 tsp vanilla
  • ¾ cup pecans finely chopped
  • ½ cup brown sugar firmly packed
  • 1 tsp ground cinnamon
  • 2 tbsp butter


  • Have all the ingredients at room temperature. Position a rack in the center of the oven and preheat to 350º.
  • Butter the bottom and sides of a 10-inch springform pan. Sprinkle the bottom of the pan with breadcrumbs.
  • In a large bowl, whisk together the flour, sugar, and salt until well blended, cut in the butter until the mixture resembles coarse crumbs. Remove 1 cup of the crumbs to a separate bowl. To this mixture cut in 2 additional tablespoons of butter, and set aside.
  • Add to the main mixture in the large bowl the baking powder and baking soda and mix thoroughly.
  • Add the buttermilk, egg, and vanilla, and beat vigorously until the batter is smooth and fluffy, 1 1/2-2 minutes.
  • Scrape the batter into the prepared pan and smooth the top with a spatula.
  • Add to the reserved crumb topping the pecans, brown sugar, and cinnamon. Toss with a fork until blended.
  • Sprinkle the crumbs over the batter and bake until a toothpick inserted in the center comes out clean, 50-65 minutes. Let cool in the pan on a rack for 5-10 minutes. Remove from the pan and let cool on a rack for 1 ½ hours before serving.