Cinnamon Pecan Coffee Cake (Printable version)
Moist coffee cake with cinnamon swirl and pecan crunch topping, ideal for breakfast or dessert.
# What you'll need:
→ Cinnamon Pecan Crunch Topping
01 - 1 cup chopped pecans
02 - 2/3 cup packed light brown sugar
03 - 2 tablespoons all-purpose flour
04 - 2 teaspoons ground cinnamon
05 - 1/4 cup unsalted butter, melted
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 cup sour cream
14 - 2 teaspoons vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage on all surfaces.
02 - In a medium bowl, combine the chopped pecans, packed light brown sugar, flour, ground cinnamon, and melted butter. Stir until the mixture becomes crumbly and well distributed. Set aside.
03 - In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until uniformly blended.
04 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until pale, light, and fluffy, approximately 3 minutes.
05 - Add the eggs one at a time, beating well after each addition. Blend in the sour cream and vanilla extract until smooth and fully incorporated.
06 - Gradually fold the dry ingredient mixture into the wet batter using a spatula, mixing only until just combined. Avoid overmixing to maintain a tender crumb.
07 - Spread half of the batter evenly across the bottom of the prepared baking pan. Sprinkle half of the pecan crunch topping over the batter layer. Repeat with the remaining batter, spreading gently, and finish with the rest of the topping.
08 - Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
09 - Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing into squares and serving.
# Expert Advice:
01 -
- The sour cream keeps the cake impossibly moist for days, so you can bake it on Sunday and still enjoy tender slices by Wednesday.
- That pecan crunch topping gets caramelized edges that make every bite feel like a reward for simply waking up.
02 -
- Overmixing the batter once the flour goes in will make the cake tough and chewy instead of tender.
- The middle layer of topping sinks slightly during baking and creates a delicious hidden swirl inside the cake.
03 -
- Room temperature ingredients are not optional here, cold sour cream or eggs can cause the batter to seize and look curdled.
- Press the topping gently into the top layer of batter before baking so it adheres instead of falling off when you slice.