Cinnamon Pecan Crunch Coffee Cake (Printable version)
Moist coffee cake with cinnamon sugar layers and crunchy toasted pecans, ideal for breakfast or dessert.
# What you need:
→ Crunch Topping and Filling
01 - 1 cup chopped pecans
02 - ⅔ cup packed light brown sugar
03 - 2 teaspoons ground cinnamon
04 - ¼ cup all-purpose flour
05 - ¼ cup unsalted butter, melted
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 1½ teaspoons baking powder
08 - ½ teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1½ teaspoons vanilla extract
14 - 1 cup sour cream or plain yogurt
# How To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish or a 9-inch round springform pan.
02 - In a medium bowl, combine the chopped pecans, brown sugar, cinnamon, flour, and melted butter. Mix until crumbly and well distributed. Set aside.
03 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended.
04 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 - Alternately add the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the flour. Mix until just combined and avoid overmixing.
06 - Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan crunch mixture over the batter in an even layer. Carefully spread the remaining batter on top, then finish with the rest of the pecan crunch mixture.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cake to cool for 20 minutes before slicing and serving. Serve warm for the best texture.
# Expert Advice:
01 -
- The cinnamon pecan layer hidden in the middle of the cake is a surprise that makes every bite feel like finding buried treasure.
- Sour cream in the batter guarantees a tenderness that lasts even on day two, though good luck keeping it around that long.
02 -
- Overmixing the batter after adding flour is the fastest way to turn this tender cake into something rubbery and heavy. Mix until just combined, even if a few flour streaks remain.
- If using a springform pan instead of a 9x13 dish, the cake will be thicker and may need an extra five minutes in the oven. Always trust the toothpick test over the timer.
03 -
- Toast the pecans in a dry skillet for three to four minutes before making the topping, the difference in flavor is profound and takes almost no effort.
- Sour cream at room temperature blends into the batter more smoothly than cold sour cream, which can cause the butter to seize and create little clumps.