Sticky Bun Coffee Cake
Indulge your sweet tooth with this irresistible Sticky Bun Coffee Cake—a decadent fusion of classic sticky buns and tender coffee cake, perfect for breakfast or dessert. Featuring layers of cinnamon-spiced pecans nestled between fluffy cake and drizzled with a rich, buttery caramel glaze, this recipe delivers the ultimate treat for pastry lovers. With the crunch of chopped pecans and the glossy finish of caramel, each bite is a harmonious blend of texture and flavor. Quick to prepare and designed to impress, this sticky bun-inspired delight will be the centerpiece of your next brunch or family gathering.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup light brown sugar
- 1.5 teaspoons cinnamon
- 1 cup chopped pecans
- 4 tablespoons unsalted butter for topping, softened
- 0.33 cup heavy cream
- 0.5 cup dark brown sugar
- 2 tablespoons corn syrup
- 0.5 cup pecan halves for topping
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray, and line the bottom with parchment paper for easy removal.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until combined. Gradually add this wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
In a small bowl, combine the light brown sugar, cinnamon, and chopped pecans to make the filling. Set aside.
Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon-pecan filling evenly over the top. Spread the remaining cake batter on top of the filling in an even layer.
To make the glaze, combine heavy cream, dark brown sugar, corn syrup, and softened butter in a small saucepan over medium heat. Stir until the mixture is smooth and begins to bubble, about 3–4 minutes. Remove from heat.
Pour half of the caramel glaze over the top of the cake batter in the pan. Reserve the other half for finishing later.
Bake the cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a plate or cake stand.
While the cake is still warm, pour the remaining caramel glaze over the top, letting it drip down the sides. Decorate with pecan halves.
Allow the glaze to set for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.3 g | 399% | |
| Saturated Fat | 125.2 g | 626% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 770.2 g | 280% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 515.7 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 772 mg | 59% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1894 mg | 40% | |
*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.
