One morning I decided to make a breakfast cake for my hubby…but I was feeling extra lazy so it had to be with ingredients I already had on hand. I looked through the refrigerator and I had some cream cheese, butter, and milk. Then I looked through the pantry and found this delicious peach jam I bought earlier. It was the Bonne Maman type, so I knew it would be yummy. Putting the ingredients all together, I ended up smashing two recipes together – my favorite cream cheese pound cake recipe from Bakerella, a little of my own touch (the jam), and a pecan brown sugar crumble from bestfriendsforfrosting. This is what I came up with!
It was delicious, but how could it not be with a favorite recipe (I made this pound cake for my petit fours in this post), peach jam, and a pecan crumble. This recipe is sweet enough to satisfy a sweet tooth with a scoop of vanilla ice cream, and yet not too sweet that you couldn’t enjoy it for breakfast as well. The two of us finished off the whole loaf in three days.
Heard enough and want the recipe? Here it is.
Streusel Pound Cake with Pecan Crumb Topping
Yield: one 9×5” loaf pan
| For Streusel Pound Cake
For Pecan Crumble
- Grease and flour one 9×5 loaf pan. Preheat oven to 325 degrees.
- Sift flour and baking powder in a medium sized bowl.
- In a separate bowl using a handheld mixer or in the bowl of a stand mixer, cream together butter, cream cheese, and sugar for about 6 minutes.
- Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined.
- Add flour mixture until completely combined.
- Pour half of the batter into the prepared pan. Dollop about 2/3 cup jam on the batter layer. Take a butter knife and swirl the jam to spread it more evenly on the batter. Pour the second half of the batter on top of the jam. Dollop remaining 1/3 cup jam on top and swirl with the knife.
- For the pecan crumble, mix flour, brown sugar, and cinnamon. Using a fork press flour mixture into butter until crumble forms. Add chopped pecans into the mixture until combined.
- Sprinkle pecan crumble on top and press lightly with hands.
- Bake for about 60 minutes until the top springs back nicely.
Now the photos…
The ingredients that were my inspiration.
Then it becomes a combined crumble.
I believe I used about a cup of jam.
Using a teaspoon or knife spread it around a little bit. Then pour the rest of the batter on top of the jam layer.
Then bake and you have a delicious cake!
If you spread the jam all the way to the sides of the pan, then it will ooze out like below. Yummmmmmm.
And cool completely before cutting. It’ll be hard, but the flavors meld together so much better that way.
I’m not going to lie, I did not wait. It was still good.
I don’t like the end piece but my husband loves it. I give it to him and then take a slice in the middle.
The next week I made my blueberry version using a wild blueberry jam. It’s important to use a good quality jam since that’ll add a lot of the flavor to the pound cake.
That’s the blueberry streusel on top. I put a lot more jam in the middle layer. I think the blueberry looks more striking.
Out of the two, I liked the blueberry better.
Here are some other variations of the recipe I want to try:
- Cherry Almond: replace vanilla extract with almond extract, replace pecan in crumble with chopped almonds, use cherry jam
- Coconut Raspberry: replace pecan in crumble with shredded coconut, use raspberry jam
- Double Pecan Streusel: replace jam filling with the same pecan crumble recipe
- Chocolate chip: add 1 cup chocolate chips
- Apricot Almond: replace vanilla extract with almond extract, use apricot jam
- In general – make fresh jam or fruit filling by using fresh fruit and reducing it with a cup of sugar
There are tons more I’m sure. Have fun coming up with different variations!