Cinnamon Pecan Streusel Cake
Indulge in the irresistible flavors of this Cinnamon Pecan Streusel Cake—a moist, tender delight layered with a rich, buttery batter and topped with a crunchy streusel made from dark brown sugar, aromatic cinnamon, and finely chopped pecans. Perfectly balanced with the tangy creaminess of sour cream, this quick and easy dessert comes together in just over an hour, making it ideal for brunch gatherings, cozy evenings, or special celebrations. Finished with a light dusting of powdered sugar, this cake delivers a warm, nutty sweetness in every bite. Pair it with your favorite coffee or tea for the ultimate comfort treat!
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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
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cups sour cream
- 0.75 cups dark brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 cups pecans, finely chopped
- 0.5 cups powdered sugar, for optional garnish
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or a round cake pan, then dust with flour to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Mix in the sour cream, then gradually add the dry ingredients into the wet ingredients. Mix until just combined, being careful not to overmix.
In a separate small bowl, prepare the streusel by combining dark brown sugar, ground cinnamon, and chopped pecans.
Pour half of the cake batter into the prepared pan, spreading evenly. Sprinkle half of the streusel mixture over the batter.
Add the remaining cake batter on top, smoothing it out gently. Sprinkle the rest of the streusel mixture evenly over the top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick or skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once completely cooled, dust the top with powdered sugar, if desired, before serving.
Slice and enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
4940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 680.3 g | 247% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 430.9 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 684 mg | 53% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1184 mg | 25% | |
*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.
