Pecan Crumb Cake
Indulge in the irresistible charm of homemade Pecan Crumb Cake, a dessert that perfectly balances moist, buttery cake with a crisp, nutty topping. This easy-to-make treat features a tender vanilla-scented batter, crowned with a generous layer of brown sugar, cinnamon, and chopped pecans for a delightfully crunchy texture. Ready in under an hour, this classic crumb cake is ideal for breakfast, brunch, or an afternoon coffee break. Serve each slice dusted with a light sprinkle of powdered sugar for an elegant finishing touch. Perfectly rich and satisfying, this pecan delight is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (cold, cubed)
- 2 large eggs
- 0.75 cups whole milk
- 2 teaspoons vanilla extract
- 0.75 cups brown sugar (packed)
- 1 cup chopped pecans
- 2 teaspoons ground cinnamon
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs. Set aside 1 cup of this mixture for the crumb topping.
To the remaining flour mixture, add the eggs, whole milk, and vanilla extract. Mix until just combined to form a smooth batter. Avoid overmixing.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
In a smaller bowl, prepare the crumb topping by combining the reserved flour mixture, brown sugar, chopped pecans, and ground cinnamon. Mix until well incorporated.
Sprinkle the crumb topping evenly over the cake batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan before using the parchment paper overhang to lift it out.
Dust the top with powdered sugar for a finishing touch before slicing and serving.
Nutrition Facts
Calories |
4734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.4 g | 312% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 608.1 g | 221% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 402.9 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 632 mg | 49% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1448 mg | 31% | |
*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.
