Every time I bake this pecan coffee cake, my kitchen fills with the most incredible aroma that takes me back to my grandmother’s kitchen. This isn’t just any coffee cake – it’s a slice of comfort that I’ve perfected over years of baking. The combination of buttery cake, crunchy pecans, and sweet cinnamon streusel creates pure magic in every bite. Whether you’re hosting a brunch or craving a special weekend treat, this recipe never disappoints.
Your Shopping List: Everything You Need
Let me share all the ingredients you’ll need to create this mouthwatering cake. I’ve organized them into three simple sections to make your shopping trip easier.
For That Irresistible Pecan Topping
- 1 cup fresh pecans, chopped (freshness really matters!)
- 1/2 cup light brown sugar, packed tightly
- 1/4 cup regular sugar
- 1 tablespoon ground cinnamon (I use Saigon cinnamon for extra flavor)
- 1/4 teaspoon salt (kosher salt works best)
- 1/4 cup melted butter, unsalted
For The Perfect Cake Base
- 2 cups all-purpose flour (I always sift for best results)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened naturally at room temp
- 1 cup white sugar
- 2 large eggs (farm-fresh if you can get them)
- 1 teaspoon pure vanilla extract
- 1 cup sour cream (full-fat for best texture)
For The Finishing Touch: Sweet Glaze
- 1 cup powdered sugar (sifted to avoid lumps)
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- A pinch of salt (trust me on this one!)
I’ve tested these measurements countless times, and they create the perfect balance of flavors. Each ingredient plays a crucial role in making this coffee cake incredibly moist, flavorful, and impossible to resist. Let me know when you’re ready, and I’ll share the tools and equipment you’ll need!
Setting Up Your Kitchen: Essential Tools for Success
Before we dive into baking, let me share my kitchen setup secrets. I’ve learned that having the right tools ready makes baking so much more enjoyable. Here’s everything you’ll need to create this amazing pecan coffee cake.
Must-Have Mixing Equipment
Your Main Mixing Bowl: I use a large one for the main batter – at least 4-quart capacity.
Secondary Bowl: A medium-sized bowl for your streusel mixture.
Reliable Whisk: Choose one with sturdy wires for smooth mixing.
Quality Spatula: Silicon works best for scraping every bit of goodness.
Measuring Must-Haves
Measuring Cup Set: Both dry and liquid measures for perfect proportions.
Measuring Spoons: Essential for those precise spice measurements.
Digital Scale: My secret weapon for consistent results every time.
Baking Essentials
Your Perfect Pan: A 9×13 inch pan is ideal for even baking.
Parchment Paper: Trust me, this is your insurance policy.
Non-Stick Spray: For extra peace of mind.
Electric Mixer: Hand or stand mixer – both work great.
Proper Cooling Rack: Crucial for that perfect texture.
Offset Spatula: Makes glazing a breeze.
Once you’ve gathered all these tools, you’re set up for success. I always place everything within easy reach before starting – it makes the whole process so much smoother. Having the right equipment ready is like having a good friend in the kitchen – it makes everything easier and more enjoyable!
Let’s Get Baking: Step-by-Step Guide to Coffee Cake Perfection
Getting Everything Ready
First things first – turn your oven on to 350°F (177°C).
Give your baking pan a good coating of butter or non-stick spray.
Take out all your ingredients from the fridge – room temperature is key!
Grab your pecans and chop them up nicely.
Make sure your butter is perfectly softened.
Creating the Magic Pecan Layer
In your mixing bowl, combine these goodies:
- Your freshly chopped pecans
- That lovely brown sugar
- A cup of flour
- A perfect sprinkle of cinnamon
Pour in your melted butter slowly.
Mix everything until it looks like delicious crumbs.
Set this aside – we’ll use it to create that amazing streusel layer.
Making Your Perfect Cake Batter
Start with your butter and sugar:
- The softened butter
- Your white sugar
Beat these until they’re light and fluffy – about 3 minutes.
Add in your vanilla – it makes everything better!
Now, mix your dry ingredients in another bowl:
- Your pre-sifted flour
- Fresh baking powder
- Baking soda
- Just a pinch of salt
Slowly mix everything together, adding your sour cream along the way.
Keep mixing until it’s just right – don’t overdo it!
Building Your Coffee Cake
Start with half your lovely batter in the pan.
Sprinkle half of your pecan mixture – like snow falling!
Add the rest of your batter – gentle now.
Top it off with the remaining pecan mix.
The Final Touches
Pop your creation in the oven – be gentle!
Bake for about 45-50 minutes – your kitchen will smell amazing.
Test with a toothpick in the middle – it should come out clean.
For the glaze, mix together:
- Your powdered sugar
- A splash of milk
- A hint of vanilla
Let your cake cool a bit, then drizzle the glaze.
Give it a few minutes to set – patience is key!
Remember, baking is all about love and patience. Take your time with each step, and you’ll create something truly special!
Making It Your Own: Customization and Serving Ideas
Smart Swaps for Every Diet
Let me share some clever ways to adapt this recipe to your needs while keeping all the deliciousness intact.
No Pecans? No Problem!
If pecans aren’t your thing or you can’t find them, don’t worry! I’ve used walnuts many times with fantastic results. Almonds work beautifully too, and sometimes I even mix different nuts together. Just make sure to chop them to about the same size as you would pecans.
Gluten-Free Goodness
I’ve got lots of friends who avoid gluten, so I’ve perfected a gluten-free version. Your best bet is using a high-quality gluten-free flour blend that includes xanthan gum. Bob’s Red Mill or King Arthur’s cup-for-cup replacements work like magic in this recipe.
Sugar Alternatives
Want to watch your sugar intake? I’ve successfully used coconut sugar as a replacement with great results. Monk fruit sweetener works well too, though you might need to adjust the amount since it’s sweeter than regular sugar.
Making It Dairy-Free
I’ve got a dairy-free version that’s just as delicious! Simply swap out regular butter for your favorite plant-based butter (I love Earth Balance), and use coconut milk or almond milk in place of dairy. For the sour cream, coconut yogurt makes an excellent substitute.
Extra Flavor Adventures
Sometimes I like to spice things up a bit! Try adding a dash of cardamom for an exotic twist, or throw in some orange zest for a citrusy surprise. During fall, I love adding a pinch of pumpkin pie spice – it’s absolutely divine.
Serving Your Creation
Let me walk you through my favorite ways to serve this amazing cake.
Perfect Breakfast Pairing
Nothing beats a slice of this cake with your morning coffee. I like to warm it slightly – just 10 seconds in the microwave – and pair it with a steaming cup of French roast coffee. The way the coffee complements the nutty flavors is simply perfect.
Dessert Time Elegance
When serving this as a dessert, I love to dress it up a bit. A scoop of vanilla bean ice cream on the side takes it to a whole new level. Sometimes I’ll even drizzle some warm caramel sauce over the top – trust me, it’s heavenly!
Teatime Delight
For afternoon tea, I cut the cake into smaller squares. They’re perfect alongside Earl Grey or English Breakfast tea. The contrast between the sweet cake and slightly bitter tea is absolutely wonderful.
Party Perfect Presentation
When I’m serving this at parties, I like to create a little display. I’ll arrange slices on a pretty cake stand and add some fresh berries around the plate. Maybe a light dusting of powdered sugar on top if I’m feeling fancy. It always gets lots of “oohs” and “aahs” from guests!
Make-Ahead Magic
One thing I love about this cake is how well it works for planned events. You can bake it the day before and it stays perfectly moist. Just cover it well and keep it at room temperature. If you’re glazing it, wait until a few hours before serving for the prettiest presentation.
Keeping It Fresh: Storage Guide and Nutrition Facts
What’s In Each Slice?
Let me break down the nutrition facts for you, based on 12 servings. I believe in being transparent about what goes into my recipes so you can make informed choices about your treats.
| Nutrient | Amount Per Slice |
|---|---|
| Calories | 350 |
| Total Fat | 20g |
| Saturated Fat | 5g |
| Cholesterol | 50mg |
| Sodium | 220mg |
| Total Carbs | 40g |
| Dietary Fiber | 2g |
| Sugars | 20g |
| Protein | 5g |
| Vitamin A | 6% DV |
| Vitamin C | 0% DV |
| Calcium | 10% DV |
| Iron | 8% DV |
Remember, these numbers might vary a bit depending on your specific ingredients and any substitutions you make. The pecans add healthy fats and protein, making this treat more nutritious than your average coffee cake!
Smart Storage Solutions
Keeping It Fresh at Room Temperature
Right After Baking:
- Let your cake cool completely – patience is key!
- Wrap it carefully in plastic wrap or pop it in an airtight container.
- It’ll stay delicious for up to three days on your counter.
Refrigerator Storage
For Longer Freshness:
- Double-wrap your cake in plastic wrap and foil.
- Store in your fridge for up to a week.
- Keep it away from strong-smelling foods.
Freezer Magic
Long-Term Storage:
- Wrap individual slices or the whole cake in plastic wrap.
- Add a layer of foil for extra protection.
- Label with the date – it’ll keep for three months!
Warming It Up Just Right
Quick Microwave Method:
- Place your slice on a plate.
- Heat for 20-30 seconds – that’s all it needs!
Oven Warming:
- Heat your oven to 350°F.
- Warm for 10-15 minutes on a lined baking sheet.
- Watch it closely – you want it warm, not dried out!
Toaster Oven Option:
- Perfect for single slices.
- Warm at 350°F for about 5 minutes.
- Keep an eye on it – toaster ovens heat quickly!
Final Sweet Notes
I hope this recipe brings as much joy to your kitchen as it has to mine! Remember, baking is about more than just following a recipe – it’s about creating moments and memories. Whether you’re enjoying a slice with your morning coffee or sharing it with friends, this pecan coffee cake is sure to become a favorite in your recipe collection.
Every time I make this cake, it reminds me that the best recipes are the ones that bring people together. So go ahead, give it a try, and don’t forget to make it your own. Happy baking, and may your kitchen always be filled with the wonderful aroma of freshly baked coffee cake!
PrintPecan Coffee Cake
A tender, buttery cake with layers of cinnamon-pecan streusel throughout and a sweet glaze drizzled on top. This classic coffee cake is perfect for breakfast, brunch, or as an afternoon treat with a cup of coffee.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12–16 1x
- Category: Breakfast/Dessert
- Cuisine: American
Ingredients
For the Streusel:
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 4 tablespoons cold unsalted butter, cut into small pieces
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream, room temperature
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 9 or 10-inch tube pan or bundt pan.
- Make the Streusel: In a medium bowl, combine the brown sugar, chopped pecans, cinnamon, and flour. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- Alternate Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream in two additions (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition.
- Layer the Batter and Streusel: Spoon one-third of the batter into the prepared pan, spreading it evenly. Sprinkle with one-third of the streusel mixture. Repeat the layers twice more, ending with the streusel on top.
- Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack, and then invert again so the streusel side is up. Allow to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and salt until smooth. Add more milk if needed to reach a pourable consistency. Drizzle the glaze over the cooled cake.
Serving Suggestions:
Serve slices of this rich coffee cake with fresh berries and a dollop of whipped cream. It pairs perfectly with coffee, tea, or a glass of cold milk. For a special brunch, serve alongside a fruit salad and savory egg dishes.
Notes
Pro Tips:
- For the most tender crumb, make sure all refrigerated ingredients (eggs, butter, sour cream) are at room temperature before mixing.
- Toast the pecans before adding them to the streusel for enhanced flavor (spread on a baking sheet and bake at 350°F for 8-10 minutes).
- Don’t overmix the batter after adding the flour – this ensures a tender, not tough, cake.
- For extra richness, add 1/2 teaspoon of almond extract to the cake batter.
- If you don’t have a tube or bundt pan, this recipe works in a 9×13-inch baking dish (reduce baking time to 35-40 minutes).
Common Mistakes to Avoid:
- Overmixing the batter, which can result in a dense, tough cake.
- Using cold ingredients, which won’t incorporate properly.
- Opening the oven door too early during baking, which can cause the cake to sink.
- Not greasing the pan thoroughly, especially if using a bundt pan with detailed design.
- Trying to remove the cake from the pan too soon, which can cause it to break.
Storage Instructions:
Store the coffee cake covered at room temperature for up to 3 days. For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw at room temperature before serving.
Enjoy your Pecan Coffee Cake!
