Description
Cinnamon Pecan Coffee Cake
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For the Cinnamon Pecan Filling & Topping:
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup chopped pecans
2 tablespoons unsalted butter, melted
Directions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
Make the Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then mix in the vanilla. Gradually mix in the dry ingredients, alternating with the sour cream, until just combined.
Prepare the Cinnamon Pecan Mix: In a small bowl, mix the brown sugar, cinnamon, and chopped pecans.
Layer the Cake: Spread half of the cake batter into the prepared pan. Sprinkle half of the cinnamon-pecan mixture evenly over the batter. Add the remaining batter and top with the rest of the cinnamon-pecan mix. Drizzle the melted butter over the top.
Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool slightly before slicing. Enjoy with a cup of coffee or tea!
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Servings: 9-12 squares
Calories: ~320 kcal per serving
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Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan thoroughly or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the 2 cups of flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
3. In a large bowl, use an electric mixer to cream the 1/2 cup softened butter and 1 cup granulated sugar for 2-3 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the 1 tsp vanilla extract.
5. With the mixer on low, add about one-third of the dry ingredients, followed by half of the 1 cup sour cream. Repeat, ending with the final third of the dry ingredients. Mix until just combined; do not overmix.
6. For the filling/topping: In a small bowl, combine 1/2 cup packed brown sugar, 1 tbsp cinnamon, and 1/2 cup chopped pecans.
7. To assemble: Spread half the batter into the prepared pan. Sprinkle half of the cinnamon-pecan mix evenly over it. Carefully dollop and spread the remaining batter on top. Sprinkle with the remaining mix, then drizzle the 2 tbsp melted butter evenly over everything.
8. Bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Serving Suggestions
This cake is incredibly versatile. Serve it warm for a gooey, comforting treat, or at room temperature for cleaner slices. A dusting of powdered sugar adds a lovely finish. It pairs perfectly with a hot cup of coffee, black tea, or a glass of cold milk. For a special brunch, serve it alongside fresh fruit or a dollop of lightly sweetened whipped cream.
How-to Summary
This Cinnamon Pecan Coffee Cake is made by creating a simple sour cream batter, layering it with a spiced pecan-sugar mixture, and baking. The key steps are: cream butter and sugar, incorporate wet and dry ingredients alternately, layer batter and filling, and bake until golden. The result is a moist, tender cake with a sweet, crunchy swirl and topping.
Frequently Asked Questions
Can I use a different nut? Absolutely. Walnuts are an excellent substitute for pecans. For a nut-free version, use an equal amount of old-fashioned oats.
Can I make this cake ahead of time? Yes. Bake it, let it cool completely, and store it tightly covered at room temperature for up to 2 days. You can also freeze the fully cooled cake for up to 3 months.
My cake is browning too fast. What should I do? If the top is browning too quickly before the center is done, loosely tent the pan with aluminum foil for the remainder of the baking time.
Can I use Greek yogurt instead of sour cream? Yes, full-fat plain Greek yogurt is a great 1:1 substitute and will yield a similarly moist and tender crumb.
Why is my cake dense or gummy? This is often caused by overmixing the batter after adding the flour. Mix only until the ingredients are just combined to avoid developing too much gluten.
Common Mistakes to Avoid
- Using cold butter: Ensure your butter is truly softened to room temperature for proper creaming and a light texture.
- Overmixing the batter: Once you add the flour, mix until just combined. Overmixing leads to a tough cake.
- Not measuring flour correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour, resulting in a dry cake.
- Under-baking or over-baking: Use the toothpick test at the minimum bake time. A few moist crumbs are okay; wet batter is not.
Conclusion
This Cinnamon Pecan Coffee Cake is a classic, crowd-pleasing dessert that’s deceptively simple to make. With its moist sour cream base and generous layers of cinnamon-sugar crunch, it’s guaranteed to become a favorite for weekend breakfasts, holiday brunches, or any time a comforting homemade treat is in order. Follow the detailed steps and tips provided to ensure perfect results every time. Happy baking!