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Pecan Coffee Cake

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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.

Ingredients

Scale

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

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 9 or 10-inch tube pan or bundt pan.
  2. 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.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. 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.
  5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

Find it online: https://bakesbliss.com/pecan-coffee-cake/