Description
This Cinnamon Pecan Coffee Cake offers a delightful combination of a soft, tender crumb with a crunchy, caramelized cinnamon pecan topping. Perfectly balanced between sweet and spicy, this moist coffee cake is ideal for breakfast, brunch, or an afternoon treat paired with your favorite cup of coffee.
Ingredients
Scale
Filling
- 1¼ cups light brown sugar
- 1½ cups chopped pecans
- 2-3 teaspoons ground cinnamon
- ¼ cup melted butter
Batter
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups scooped flour (or 3 cups spooned and leveled, approximately 360–375 g)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch glass or ceramic baking dish to prepare it for the batter. Make sure all ingredients are ready to go.
- Make filling: In a bowl, combine the light brown sugar, chopped pecans, and ground cinnamon. Set this mixture aside as it will be used to layer the coffee cake.
- Cream mixture: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, beat in the eggs and vanilla extract until smooth and well combined.
- Make batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the creamed butter mixture, starting and ending with the flour mixture. Do this in about three batches, mixing gently each time just until no flour streaks remain to avoid a dense cake.
- Assemble: Spread half of the batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan filling over the batter. Repeat by spreading the remaining batter over the filling and topping with the remaining pecan mixture.
- Add butter drizzle: Evenly drizzle the ¼ cup of melted butter over the top of the assembled cake to create a crisp, caramelized layer during baking.
- Bake: Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the cake browns too quickly, loosely tent with aluminum foil to prevent burning.
- Cool and serve: Allow the coffee cake to cool in the pan on a wire rack for 20 to 30 minutes before slicing. Serve warm or at room temperature, optionally with coffee or a dollop of whipped cream for an indulgent touch.
Notes
- Do not overmix the batter to keep the cake light and tender.
- You can substitute regular milk with buttermilk for best texture and flavor, or make your own by adding 1 tablespoon vinegar or lemon juice to milk and letting it sit for 5 minutes.
- Make sure to grease the pan well to prevent sticking.
- The melted butter drizzle on top adds a delightful caramelized texture, so don’t skip this step.
- If you prefer a nuttier flavor, toast the pecans lightly before using.
- The cake can be stored wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently in the microwave or oven for a freshly baked taste.
