Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Hands-on Time
30 Mins
Total Time
3 Hours 35 Mins
Makes 12 serving

This year, resolve to think beyond a ho-hum box of chocolates for a hostess gift. Instead, pass on this sweet treat, which marries two Southern specialties, coffee cake and pound cake, to create one buttery, best-of-both-worlds dessert.

How to Make It

Step 1

Prepare Pecan Streusel: 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.

Step 2

Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.

Step 3

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Step 4

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.

Step 5

Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.

Step 6

Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Ratings & Reviews

CityOfOaks's Review

May 28, 2013
This is wonderful! A great combination of Pound Cake and Coffee Cake. To Neetero: The recipe would have probably been clearer if it had been written so that you prepared a Pecan Streusel, the Pound Cake Batter AND a PECAN FILLING. The 1 cup of pecans, the 1/4 cup of brown sugar and the 1 1/2 tsp of cinnamon become the PECAN FILLING and not part of the streusel.

mongoexplorer's Review

July 31, 2014
This coffee cake is so moist and delicious. Easy to bake even if you use loaf pans like I did. Will definitely make again.

ileneseidel's Review

June 03, 2012
I've made this cake over and over again with no problems. If you bake a lot you know your ovens speed of baking. This cake gets rave reviews every time I make it. I've never been disappointed with a SL recipe.

Can I make this Into Crumb Cake Muffins?

February 21, 2016
Can I make this into cupcakes, like a cupcake muffin? Im taking it to an even t and thought it would be easier to eat...

osudanae's Review

December 24, 2013

ThelmaBowen's Review

January 30, 2013
Absolutely delicious. Did not change anything, The filling and streusel is a lot but I did not reduce it. I am glad I did not. The pound cake is lighter than I thought it would be. I will make it again.

Aldiegrl's Review

January 25, 2013
The cake itself was good however the streusel topping was too much ... I think if I baked this again I would cut back on the topping maybe try adding diced apple to the filling

Kutekuddlyshawn's Review

January 14, 2013
Have this cake baking in the oven now....I forgot the cinnamon and brown sugar because I was reading the instructions it wasnt listed there only in the ingredients and I didnt notice it again until it went in the oven. I left the nuts , but I love poundcake so I'm still expecting this to be delicious even though I forgot those 2 things....fingers crossed!

carolynbishop's Review

October 09, 2012

GinaCacina's Review

April 22, 2012