Pecan Streusel Coffee Cake
Indulge in the ultimate cozy treat with this pecan streusel coffee cake, a moist and tender dessert that's perfect for brunch, breakfast, or an afternoon pick-me-up. This layered delight begins with a buttery sour cream-infused batter that bakes to perfection beneath a rich, crumbly streusel topping made from chopped pecans, cinnamon, and brown sugar. With its heavenly aroma and irresistible combination of textures, this cake comes together in just an hour and serves 12, making it ideal for gatherings or simply treating yourself. For an elegant finishing touch, a light dusting of powdered sugar adds sweetness and charm. Whether paired with a steaming cup of coffee or savored on its own, this pecan streusel coffee cake is a showstopper you'll want to bake again and again.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 0.75 cup light brown sugar, packed
- 1 cup pecans, chopped
- 2 teaspoons ground cinnamon
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In a separate medium bowl, whisk together the eggs, sour cream, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
In a small bowl, prepare the streusel topping by combining the brown sugar, chopped pecans, and ground cinnamon.
Spread half of the cake batter evenly into the prepared baking dish.
Sprinkle half of the streusel mixture over the batter.
Spread the remaining batter over the first layer of streusel, and then sprinkle with the remaining streusel topping.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for at least 15 minutes before slicing and serving.
If desired, dust the top of the coffee cake with powdered sugar before serving.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 31.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 94 mg | 2% | |
*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.
