Last Updated on June 3, 2024 by My Back Kitchen
Meet our Pecan Coffee Cake – the ultimate breakfast bread to enjoy with your freshly brewed coffee. Picture a moist and buttery cake layered with a cinnamon-spiced crumb topping, and generously sprinkled with crunchy pecans. It’s the perfect blend of flavors and textures, making it an irresistible companion to your morning routine. Whether you’re sharing it with others or treating yourself, our Pecan Coffee Cake guarantees a delightful start to your day, taking your breakfast experience to a whole new level of deliciousness. Looking to switch things up, give our Blueberry Coffee Cake a try. Enjoy!
-MBK
Pecan Coffee Cake
Indulge in our Pecan Coffee Cake – a perfect breakfast bread, moist and buttery with a cinnamon-spiced crumb topping, and crunchy pecans, making it an irresistible companion to your freshly brewed cup of coffee.
Ingredients
Cake
- 8 tablespoons unsalted butter, softened 113g
- 1 cup granulated sugar 198g
- 2 large eggs at room temperature
- 2 cups All-Purpose Flour 240g
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup sour cream, at room temperature 227g
Topping
- 1 1/4 cups brown sugar, packed 248g
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional) 57g
- 2 cups All-Purpose Flour 241g
- 1/2 teaspoon table salt
- 12 tbsp unsalted butter, melted 170 g
Instructions
- Preheat the oven to 350°F. Grease and flour a 9 1/2″ tube pan
- To make the cake: Beat together the butter, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture alternately with the sour cream, stirring after each addition.
- To make the topping: In a medium bowl, mix together the brown sugar and cinnamon. Stir in the vanilla and nuts (if using). Set aside 3/4 cup of this mixture to use as the middle layer of the coffee cake.
- To the remaining topping, add the flour and salt and stir until evenly combined. Add the melted butter to the flour mixture, stirring until everything is moistened. You will use this mixture to top the cake.
- Spread half the batter in the pan, and sprinkle with the reserved topping mixture. Repeat with the remaining batter and topping.
- Bake the coffee cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
- Remove the cake from the oven; let cool 10 minutes, loosen the edges, and carefully turn it out of the pan. Place the cake right-side up (topping up) on a plate to serve.
- Serve the cake warm or at room temperature.
Nutrition
Calories: 361kcalCarbohydrates: 59gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 47mgSodium: 222mgPotassium: 107mgFiber: 2gSugar: 32gVitamin A: 317IUVitamin C: 0.2mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!