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Cinnamon Pecan Crumble Coffeecake

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Cinnamon Pecan Crumble Coffeecake is a tender, buttery cake layered with a rich cinnamon swirl and topped with a sweet, nutty pecan crumble. It’s the ultimate comfort bake — perfect with a morning cup of coffee or as an afternoon pick-me-up.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup sour cream or plain Greek yogurt

For the Cinnamon Pecan Swirl:

  • 1/2 cup light brown sugar, packed

  • 2 teaspoons ground cinnamon

  • 1/2 cup chopped pecans

For the Crumble Topping:

  • 1/3 cup all-purpose flour

  • 1/4 cup light brown sugar

  • 1/2 teaspoon cinnamon

  • 3 tablespoons cold unsalted butter, cut into cubes

  • 1/3 cup chopped pecans

Instructions

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan.

2. Make the Cake Batter:

In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Mix in the sour cream. Gradually add dry ingredients and mix until just combined.

3. Make the Cinnamon Pecan Swirl:

In a small bowl, combine brown sugar, cinnamon, and chopped pecans.

4. Assemble the Cake:

Spread half the batter into the prepared pan. Sprinkle with the cinnamon pecan swirl. Top with the remaining batter and smooth the surface.

5. Make the Crumble Topping:

In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle evenly over the top of the cake.

6. Bake:

Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before slicing.

Serving Suggestions:

 

  • Serve warm with coffee or chai

  • Add a dusting of powdered sugar or a drizzle of glaze if desired

  • Delicious with a scoop of vanilla ice cream for dessert

Notes

Pro Tips:

  • Toast the pecans first for extra flavor

  • Use full-fat sour cream for the richest texture

  • Make the crumble ahead and store in the fridge or freezer for easy topping

Common Mistakes to Avoid:

  • Overmixing the batter – can lead to a dense cake

  • Using warm butter in the crumble – it won’t hold its shape

  • Not layering the swirl evenly – you want that cinnamon goodness throughout

Storage Instructions:

  • Store tightly covered at room temperature for up to 3 days

  • Refrigerate for up to 5 days

  • Freeze slices individually for up to 2 months; thaw overnight

  • Reheat briefly in the microwave or oven before serving

 

Enjoy your Cinnamon Pecan Crumble Coffeecake — a cozy slice of comfort! 

Find it online: https://bakesbliss.com/cinnamon-pecan-crumble-coffeecake/