Cinnamon Pecan Crunch Coffee Cake (Printable)
Moist coffee cake with cinnamon sugar layers and crunchy toasted pecans, ideal for breakfast or an afternoon treat.
# What You Need:
→ Crunch Topping and Filling
01 - 1 cup chopped pecans
02 - 2/3 cup packed light brown sugar
03 - 2 tsp ground cinnamon
04 - 1/4 cup all-purpose flour
05 - 1/4 cup unsalted butter, melted
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 1 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/2 tsp salt
10 - 1/2 cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 1/2 tsp 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 set aside.
03 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Alternately add the dry ingredient mixture and the sour cream to the butter mixture, starting and ending with the flour mixture. Mix until just combined without 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.
07 - Spread the remaining batter over the topping layer. Finish by sprinkling the remaining pecan crunch mixture evenly across the top.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
09 - Allow the cake to cool for 20 minutes before slicing and serving.
# Expert Tips:
01 -
- The cinnamon pecan layer hides inside the cake like a surprise, giving you crunch and warmth in every single bite.
- Sour cream keeps the crumb so tender it practically melts, but the topping stays wonderfully crisp and rustic.
02 -
- Do not skip the 20 minute rest because cutting too early causes the cake to crumble apart and you lose that beautiful layered look.
- Sour cream is the secret weapon here, yogurt works in a pinch but sour cream gives a richer, more luxurious texture that yogurt simply cannot match.
03 -
- All ingredients should be at room temperature before you start so everything blends smoothly and the batter bakes evenly.
- The crumble topping should feel like damp sand when you squeeze it, if it is too dry add another half tablespoon of melted butter.