Cinnamon Pecan Crunch Coffee Cake (Print)
Moist cinnamon-swirled coffee cake crowned with a buttery pecan crunch topping, ideal for breakfast or dessert.
# Ingredient List:
→ 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
→ Coffee 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
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage to prevent sticking.
02 - In a medium bowl, combine chopped pecans, packed light brown sugar, all-purpose flour, ground cinnamon, and melted butter. Mix until the mixture forms coarse, crumbly clusters. Set aside.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, beat the softened unsalted 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 to the creamed mixture, 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 ingredients using a spatula, mixing until just combined. Avoid overmixing to keep the cake tender.
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. Spread the remaining batter on top and finish with the rest of the topping.
08 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the topping is golden brown.
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 Suggestions:
01 -
- The tender crumb practically melts in your mouth while that crunchy pecan topping gives way to buttery cinnamon sweetness
- It comes together faster than you'd think, but tastes like something from a fancy bakery window
02 -
- Don't overmix the batter or your cake will turn out tough instead of tender
- The topping might seem thick but it creates those irresistible buttery cinnamon pockets throughout
03 -
- Let your eggs come to room temperature before mixing, they'll incorporate more smoothly into the batter
- If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking