Brown Sugar Pecan Coffee Cake
Elevate your morning coffee ritual with this irresistible Brown Sugar Pecan Coffee Cake, a moist and tender treat layered with buttery streusel goodness. Featuring a rich batter infused with sour cream for extra softness and a crunchy topping of brown sugar, cinnamon, and chopped pecans, this coffee cake strikes the perfect balance between sweet and nutty. With a golden crumb and swirls of streusel both inside and on top, every bite offers a comforting burst of warm spice and texture. Ready in just over an hour and ideal for brunch gatherings or a cozy dessert, this bake-from-scratch masterpiece will quickly become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.25 cup milk
- 0.75 cup light brown sugar, packed (for streusel)
- 1.5 teaspoons ground cinnamon (for streusel)
- 1 cup chopped pecans (for streusel)
- 0.5 cup all-purpose flour (for streusel)
- 0.25 cup unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
On low speed, alternately add the flour mixture in three parts and the sour cream and milk in two parts, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
In a separate small bowl, prepare the streusel topping by mixing the brown sugar, cinnamon, chopped pecans, and flour. Stir in the melted butter until the mixture resembles coarse crumbs.
Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the streusel mixture over the batter.
Pour the remaining cake batter over the streusel layer and spread it gently to cover. Top with the remaining streusel mixture.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
6801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.8 g | 495% | |
| Saturated Fat | 196.2 g | 981% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 792.7 g | 288% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 494.2 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 930 mg | 72% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1621 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
