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If you love coffee cakes as much as Martha does — you’ll love learning all four of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, a streusel cake with a confectioners’ sugar glaze, and a glazed lemon blueberry coffee cake.
Watch This Week’s Baking Tip
Martha demonstrates how to suspend blueberries in batter by adding flour to the berries.
This Week’s Recipe
Ultimate Streusel Cake
With its crumbly pecan-streusel filling and confectioners' sugar crown, it's easy to see why this is the king of coffee cakes.
This recipe appears in the "Coffee Cake" episode of Martha Bakes.
- For the Pecan-Streusel Filling:
- 1 1/2 cups packed light-brown sugar
- 1 tablespoon ground cinnamon
- Pinch of ground cloves
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups coarsely chopped pecans
- For the Cake:
- Nonstick cooking spray with flour
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
- For the Icing:
- 2 1/2 cups sifted confectioners' sugar
- 1/4 cup milk
- Make the filling: Combine brown sugar, cinnamon, and cloves in a medium bowl. Stir in granulated sugar, flour, and salt. Using your hands or a pastry cutter, cut in butter until combined and mixture is crumbly; stir in nuts. Transfer to the refrigerator until ready to use.
- Preheat oven to 350 degrees.
- Spray a 10-inch Bundt pan (or other tube pan with a 3-quart capacity) with cooking spray; set aside.
- Make the cake: Sift together flour, baking soda, baking powder, and salt into a bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Add reserved flour mixture and sour cream in alternating batches, starting and ending with the flour; beat just until combined. Spoon half the batter into prepared pan. Make a well in the center, and crumble two-thirds of the streusel mixture into well. Spoon in remaining batter, smoothing top; sprinkle with remaining streusel. Bake until golden brown and a cake tester comes out clean, about 1 hour. Transfer to wire rack and let cool 45 minutes; invert cake onto a wire rack set over a rimmed baking sheet.
- In a medium bowl, whisk together confectioners' sugar and milk until combined; set icing aside, cover with plastic wrap, until ready to use. Drizzle over inverted cake; serve.
Yield: one 10-inch Bundt cake
Additional recipes and video clips from the episode are available on MarthaStewart.com including: