Description
This Cinnamon Pecan Coffee Cake is a delightful and moist baked treat featuring a tender crumb, a rich cinnamon-pecan filling, and a buttery caramelized topping. Perfect for breakfast or an afternoon coffee break, this cake combines a fluffy yet dense texture with the warm flavors of cinnamon and nuts, creating a comforting and flavorful dessert.
Ingredients
Scale
Filling
- 1¼ cups light brown sugar
- 1½ cups chopped pecans
- 2-3 teaspoons ground cinnamon
- ¼ cup melted butter
Cake Batter
- 1 cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups scooped flour (or 3 cups spooned and leveled, approx. 360–375 g)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch glass or ceramic baking dish to prevent sticking and ensure even baking. Gather all your ingredients so they’re ready to use.
- Make filling: In a bowl, combine the light brown sugar, chopped pecans, and ground cinnamon. Set this mixture aside; it will be used as the spiced, nutty filling between the cake layers.
- Make creamed mixture: In a large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time followed by the vanilla extract until the batter is smooth and well combined.
- Make batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients and buttermilk alternately into the creamed mixture, beginning and ending with the flour mixture. Mix gently and just until no flour streaks remain to maintain a tender texture and avoid density.
- Assemble: Spread half of the batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan filling over the batter. Then spread the remaining batter carefully on top followed by the rest of the filling mixture.
- Add butter drizzle: Drizzle the ¼ cup of melted butter evenly over the top of the assembled cake. This step creates a crisp, caramelized crust during baking that enhances texture and flavor.
- Bake: Bake the coffee cake in the preheated oven for 35 to 45 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean. If the top begins to brown too quickly, tent the cake loosely with aluminum foil to prevent burning.
- Cool and serve: Allow the cake to cool in the pan on a cooling rack for 20 to 30 minutes. Serve the coffee cake warm or at room temperature, ideally accompanied by coffee or a dollop of whipped cream for extra indulgence.
Notes
- Be careful not to overmix the batter after adding flour to avoid a dense and tough texture.
- Use room temperature eggs and butter for better mixing and a creamier batter.
- The pecan and cinnamon filling can be adjusted in quantity based on your preference for sweetness and spice intensity.
- Make sure to grease the baking dish thoroughly to prevent sticking and facilitate easy serving.
- If your oven runs hot, check the cake earlier to prevent overbaking and drying out the cake.
