This recipe makes the quintessential coffee cake, the kind you find in an old-fashioned coffee shop or diner, served with a steaming cup of joe. The addition of cardamom gives it a flavorful and unexpected zing. With a honey drizzle on the crumb topping, it’s fancy enough for an afternoon gathering of friends or a Sunday brunch.

　　This recipe was excerpted from 'The Back in the Day Bakery Cookbook' by Cheryl Day. Buy the full book on Amazon. Click through for more coffee cake recipes →

　　

Ingredients

Serves 8 to 10

　　

For the streusel

¼ cup packed light brown sugar

　　½ cup unbleached all-purpose flour

　　1½ tsp. ground cinnamon

　　¼ tsp. fine sea salt

　　¾ cup chopped pecans (optional)

　　3 Tbsp. cold unsalted butter, cut into cubes

　　

For the cake

2½ cups cake flour (not self-rising)

　　2 tsp. baking powder, preferably aluminum-free

　　½ tsp. baking soda

　　½ tsp. fine sea salt

　　¼ tsp. ground cardamom

　　12 Tbsp. (1½ sticks) unsalted butter, at room temperature

　　1½ cups granulated sugar

　　3 large eggs, at room temperature

　　1½ tsp. pure vanilla extract

　　1¼ cups sour cream

　　

For the glaze

¾ cup confectioners' sugar

　　3 Tbsp. honey

　　

Step 1

Position a rack in the lower third of the oven and preheat the oven to 350°F. Spray a 10-inch tube pan with vegetable oil spray and line the bottom with a ring of parchment.

　　

Step 2

To make the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, slat, and pecans, if using. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set aside in the freezer, while you mix the cake batter.

　　

Step 3

To make the cake: Sift together the flour, baking powder, baking soda, salt, and cardamom; set aside.

　　

Step 4

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar for 4 to 5 minutes, until light and fluffy. Add one egg at a time, mixing well after each addition. Add the vanilla and sour cream and mix just until blended.

　　

Step 5

With the mixer on low, add the flour mixture in thirds to the butter mixture, mixing until just combined and no streaks of flour are visible; scrape down the sides of the bowl as necessary.

　　

Step 6

Scrape half the batter into the prepared pan and spread it evenly with a spatula. Sprinkle with ¾ cup of the streusel. Spoon the rest of the batter into the pan, spreading it evenly, and top with the remaining streusel.

　　

Step 7

Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.

　　

Step 8

While the cake cools, make the glaze. Mix the confectioners' sugar, honey, and 2 Tbsp. water together in a small bowl. Set aside. 

　　

Step 9

Turn the cake out of the pan, then invert onto a serving plate, with the streusel side up. Use a fork to drizzle the glaze over the top of the cake. Wrapped in plastic wrap, the cake will keep at room temperature for 2 to 3 days.

　　Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day, copyright 2012. Published by Artisan Books. All rights reserved.Buy the full book from Amazon.