Coffee Cake Pound Cake


Coffee Cake Pound Cake

Pound cakes originated in Europe in the first half of the 18th century and originally weighed 4 pounds! That was because a traditional pound cake contained one pound each of sugar, butter, flour and eggs.

Here’s my take on pound cake:  If I could get away with it, I would slice it horizontally about 1/4 of an inch below the crusty top, take the top part and leave the rest of it for everyone else.  Frankly, I love the taste of a pound cake, but find most of them too thick and a little on the dry side.  That’s why I usually make a simple glaze to add some moisture.

On the other hand, coffee cake is one of my favorite cakes because of the streusel topping.  What if a pound cake and coffee cake got married?  That’s exactly what happened in my coffee cake pound cake.

Coffee Cake Pound Cake

Coffee Cake Pound Cake


  • Pecan Streusel
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/4 cup butter
  • 3/4 cup chopped pecans
  • Pound Cake Batter
  • 1 cup finely chopped pecans
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1 (8 oz.) container sour cream
  • 2 tsp. vanilla extract
  • 1/4 cup firmly packed brown sugar
  • 1-1/2 tsp. ground cinnamon


  1. Prepare Pecan Streusel
  2. Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.
  3. Prepare Pound Cake Batter
  4. Preheat oven to 350. Bake 1 cup pecans in a single layer in a baking pan for 5-7 minutes or until lightly toasted, stirring halfway through. Cool for 20 minutes.
  5. Reduce oven temp. to 325.
  6. Beat butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
  7. Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
  8. Pour half of the batter into a greased and floured 10 inch tube pan. Stir together toasted pecans, brown sugar, and cinnamon. Sprinkle over batter.
  9. Spoon remaining pound cake batter over pecan mixture, sprinkle with pecan streusel and press down lightly.
  10. Bake at 325 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pan to wire rack and cool completely.
Don’t let this seemingly long recipe discourage you.  It’s actually really easy and you probably have all the ingredients in your pantry, except for the pecans.  I was totally out of frozen Georgia pecans from my parent’s pecan orchard so I did have to purchase some.

This coffee cake pound cake is perfect for dessert, breakfast or brunch.  What’s your favorite pound cake?




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Alli’s passions are writing, storytelling and throwing a mean party (that’s a good thing). She’s learned plenty of party planning tricks along the way and loves to share her menus, recipes and helpful hints for extraordinary events!All of Alli’s parties have to be fun, frugal and fabulous! The décor is always simple, yet stunning. The food is scrumptious and satisfying. Stick around and she’ll show you how to take her ideas and make them your own.

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  1. Gah, I love coffee cake! I love that this is layered and has pecans, I don’t think I have ever had it like that. YUM!

  2. I love that pound cake and coffee cake got married! 🙂

    Pinning and making for my family!
    ~ Ashley

  3. This looks amazing…the best of both worlds for sure.

  4. I’m right there with you, Alli, just slice off that crispy crust for me and give everyone else the rest 🙂 Sounds like a very good recipe. Pinning!

  5. This sounds awesome! I can’t wait to try your recipe. I’m pinning.

  6. Oooooh. this looks soooo good. I just love a coffee cake – it’s great for dessert or (at least for me) breakfast with a cup of coffee. thanks for sharing

  7. I love coffee cake, especially the top part. If I could get away with it I would eat it every day! YUM!

  8. Alli this looks SO incredible! I can’t wait to make it!

  9. I love pound cake! And the addition of those pecans – yum! A must try!

  10. Super delicious!! I have to agree that pound cake can be a little dry and the streusel topping is the best. Thanks for the recipe!! Can’t wait to try it!!

  11. Is a tube pan the same as the bundt cake pan? So many pans!

  12. You have no idea how much I love coffee cake!!!! This looks so so so so good!

  13. Oooh… this looks scrumptious! I love pecans, definitely PINNING this one. 🙂

    Life With Lorelai

  14. Ok, now I want pound cake! Congratulations on being a new contributor here. Great job, as always! Have a blessed week!

  15. Good Evening Alli, Firstly, congratulations on becoming a monthly contributor to My Cooking Spot, you must feel so very excited about the prospect.
    Secondly, I love coffee cake and I love streusal topping, so the combination for me is just perfect. I cannot wait to try your recipe.
    Best Wishes

  16. I can’t wait to try your recipe and will definitely be adding it to my collection. Congrats on becoming a monthly contributor to My Cooking Spot! I look forward to reading your post. So excited for you!!

  17. Congratulations on your monthly contribution !! I love coffee cake 🙂

  18. Oh, that looks so good! And thanks for the history on the pound cake, interesting!

  19. Yeaaaaaaaah… I absolutely need to try this recipe and soon because Coffee Cake is my FAVORITE and then putting that into a pound cake? How could this not be ah-mazing?

  20. Coffee Cake was always one of my favorite breakfast treats when I was growing up.

  21. Wow, that looks amazing! This looks like such an amazing treat. I love the streusel on top!

  22. That looks so good – I can’t wait to try it out! Found you in the #SitsSharefest!


  1. […] Also, I’m excited to announce that I’ve been asked to be a monthly contributor to My Cooking Spot and my first spot begins today!  There will be no changes at all to my blog.  I will be right here and I’ll always send you a little note (like this one) and include the link so that you can see what recipe I’m sharing at My Cooking Spot.  It will always be a delicious recipe that I haven’t shared here so make sure you click here to take you there. […]

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