Cinnamon Pecan Coffee Cake
Indulge in the cozy warmth of this Cinnamon Pecan Coffee Cake, a melt-in-your-mouth treat perfect for breakfast or any time of day. Tender and buttery, this cake features layers of streusel made with crunchy pecans, cinnamon, and brown sugar, creating the ultimate flavor combination with every bite. Its soft, moist crumb comes together effortlessly with simple pantry staples, while the sweet, nutty topping adds irresistible texture. With just 20 minutes of prep time, this versatile recipe is ideal for brunch gatherings, coffee breaks, or as a comforting dessert. Serve it warm with a cup of coffee, and let the delicious aroma fill your kitchen. Don't forget, it tastes just as amazing the next day—if it lasts that long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup pecans, chopped
- 0.5 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 3 tablespoons butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a hand mixer or stand mixer, cream the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the milk to the batter and mix until smooth. Be careful not to overmix.
In a small bowl, prepare the streusel topping by combining the chopped pecans, brown sugar, ground cinnamon, and melted butter. Mix until crumbly.
Pour half of the batter into the prepared baking pan, spreading it evenly.
Sprinkle half of the pecan streusel mixture over the batter.
Pour the remaining batter on top and gently spread it to cover the streusel layer.
Sprinkle the rest of the pecan streusel mixture evenly over the top layer of batter.
Bake the coffee cake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.
Serve warm or at room temperature, optionally with a dusting of powdered sugar or a drizzle of glaze for added sweetness.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 39.5 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 166 mg | 4% | |
*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.
