Cinnamon Pecan Crunch Coffee Cake (Print)
Moist coffee cake swirled with cinnamon and crowned with a pecan crunch topping, ideal for breakfast or dessert.
# What You Need:
→ Pecan Crunch Topping
01 - 1 cup chopped pecans (120 g)
02 - 2/3 cup packed light brown sugar (135 g)
03 - 2 tbsp all-purpose flour (16 g)
04 - 2 tsp ground cinnamon
05 - 1/4 cup unsalted butter, melted (57 g)
→ Cake Batter
06 - 2 cups all-purpose flour (250 g)
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 (113 g)
11 - 1 cup granulated sugar (200 g)
12 - 2 large eggs
13 - 1 cup sour cream (240 ml)
14 - 2 tsp vanilla extract
# How to Make:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage on all sides and corners.
02 - In a medium bowl, combine the chopped pecans, packed light brown sugar, flour, ground cinnamon, and melted butter. Stir together until the mixture resembles coarse, crumbly streusel. Set aside.
03 - In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until pale, light, and fluffy, about 2 to 3 minutes.
05 - Add the eggs one at a time, 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. Repeat with the remaining batter, spreading gently, 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 Advice:
01 -
- The sour cream keeps every bite incredibly moist without making the cake heavy or dense.
- Layering the topping in the middle and on top means you get that cinnamon pecan crunch in every single bite.
02 -
- Overmixing the batter once the flour goes in will make the cake tough and chewy instead of tender, so fold gently and stop early.
- The cake actually tastes better the next day because the cinnamon flavor deepens and the crumb layer firms into the perfect texture overnight.
03 -
- Wet your hands or the back of a spoon slightly with water before pressing the batter into the pan to prevent sticking and get an even layer.
- Double the topping ingredients if you want serious crunch, because no one has ever complained about too much cinnamon pecan crumble.