Cinnamon Pecan Crunch Cake (Print Version)
Moist coffee cake with cinnamon sugar and crunchy toasted pecans, ideal for breakfast or dessert.
# What You'll Need:
→ Crunch Topping and Filling
01 - 1 cup chopped pecans
02 - 2/3 cup packed light brown sugar
03 - 2 teaspoons ground cinnamon
04 - 1/4 cup all-purpose flour
05 - 1/4 cup unsalted butter, melted
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 1/2 teaspoons vanilla extract
14 - 1 cup sour cream or plain yogurt
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish or a 9-inch round springform pan.
02 - In a medium bowl, combine the chopped pecans, brown sugar, cinnamon, flour, and melted butter. Mix until the mixture becomes crumbly and well distributed. Set aside.
03 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended.
04 - In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 - Alternately add the dry ingredient mixture and the sour cream to the butter mixture, starting and ending with the flour mixture. Fold gently until just combined, being careful not to overmix.
06 - Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan crunch mixture uniformly over the batter.
07 - Spread the remaining batter over the first layer, then evenly distribute the remaining pecan crunch mixture on top.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool for 20 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The double layer of cinnamon pecan crunch means every single bite delivers that warm spiced texture, not just the top.
- Sour cream keeps the cake impossibly moist for days, so it tastes just as good on Tuesday as it did straight from the oven.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake into something closer to a bread, so stop when you still see a few faint streaks.
- The crunch layer sinks slightly during baking, which is exactly what you want because it creates that beautiful ribbon of spiced pecan running through the center.
03 -
- Room temperature eggs and sour cream blend into the batter more smoothly than cold ones, so pull them out when you preheat the oven.
- Tap the pan gently on the counter once before baking to release any hidden air pockets that could leave strange holes in your finished cake.