Cream Cheese Pecan Coffee Cake
Indulge in the rich, irresistible flavors of this Cream Cheese Pecan Coffee Cake, a decadent treat that's perfect for breakfast, brunch, or dessert. Featuring a moist, tender crumb made with sour cream and a luscious cream cheese filling, this coffee cake is layered with a buttery pecan streusel topping for the ultimate combination of textures and flavors. The warm notes of cinnamon and brown sugar complement the nutty crunch of pecans, making every bite unforgettable. Quick to prepare in just 25 minutes and baked to perfection in under an hour, this crowd-pleasing recipe serves 12 and pairs beautifully with a steaming cup of coffee or tea. Whether you're hosting a weekend brunch or simply treating yourself, this coffee cake is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 1 cup pecans, chopped
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the granulated sugar and softened butter until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
Add the sour cream to the wet mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a separate bowl, beat together the cream cheese and powdered sugar until smooth. This will be the filling.
In another small bowl, make the streusel topping by combining the chopped pecans, light brown sugar, ground cinnamon, and melted butter. Mix until crumbly.
Spread half of the batter evenly in the prepared baking dish. Smooth the top with a spatula.
Layer the cream cheese filling over the batter, spreading it gently to create an even layer.
Top the cream cheese layer with the remaining batter, spreading it carefully to cover the filling.
Sprinkle the pecan streusel mixture evenly over the top of the coffee cake.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 15-20 minutes, then slice and serve.
Enjoy your Cream Cheese Pecan Coffee Cake with a hot cup of coffee or tea!
Nutrition Facts
Calories |
5848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.4 g | 447% | |
| Saturated Fat | 171.8 g | 859% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 641.3 g | 233% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 388.4 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 834 mg | 64% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1340 mg | 29% | |
*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.
