Description
This Cinnamon Pecan Coffee Cake is a moist, tender cake layered with a cinnamon-pecan filling and topped with a buttery drizzle that caramelizes during baking, creating a crisp, flavorful crust. Perfect for breakfast, brunch, or a cozy coffee break, this cake pairs wonderfully with a cup of coffee or a dollop of whipped cream.
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 levelled, approximately 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 thoroughly to prevent sticking and set all your ingredients out for easy access.
- Make filling: In a small bowl, mix together the light brown sugar, chopped pecans, and ground cinnamon. Set this mixture aside to use later as the cake filling.
- Make creamed mixture: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until smooth and well combined.
- Make batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the creamed butter mixture, starting and ending with the flour mixture. Mix gently and just until no dry streaks remain to avoid making the cake dense.
- Assemble: Spread half of the cake batter evenly into the prepared baking dish. Sprinkle half of the cinnamon-pecan filling over the batter. Carefully spread the remaining batter on top, then sprinkle with the remaining filling.
- Add butter drizzle: Drizzle the ¼ cup of melted butter evenly over the entire top of the assembled cake to create a caramelized, crispy layer during baking.
- Bake: Place the cake in the preheated oven and bake for 35 to 45 minutes. It is done when the top is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent the cake with aluminum foil to prevent burning.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 20 to 30 minutes. Serve the coffee cake warm or at room temperature, ideally with coffee or a dollop of whipped cream.
Notes
- Do not overmix the batter to keep the cake light and tender.
- If pecans are not available, walnuts can be used as a substitute.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice and use vegan butter.
- Make sure to grease the baking dish well or use parchment paper to prevent sticking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
