Cinnamon Pecan Crunch Cake (Printable)
Moist coffee cake with cinnamon sugar layers and crunchy toasted pecans, ideal for breakfast or dessert.
# What You 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
# How To Make:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish or a 9-inch round springform pan with butter or non-stick spray.
02 - In a medium bowl, combine the chopped pecans, packed light brown sugar, ground cinnamon, all-purpose flour, and melted butter. Mix until the mixture resembles coarse crumbs and set aside.
03 - In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until pale, light, and fluffy, approximately 3 minutes.
05 - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
06 - Alternately add the dry flour mixture and the sour cream to the butter mixture, beginning and ending with the flour mixture. Fold gently until just combined, being careful not to overmix.
07 - Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan crunch mixture uniformly over the batter.
08 - Carefully spread the remaining batter over the pecan layer, then top with the remaining crunch mixture, pressing gently to adhere.
09 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
10 - Allow the cake to cool in the pan for 20 minutes before slicing into portions and serving warm.
# Expert Tips:
01 -
- The double layer of cinnamon pecan crunch means every single bite has that irresistible swirl of texture and warmth.
- 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 after adding flour is the fastest way to turn a tender cake into something rubbery and sad.
- The toothpick test is your best friend because oven temperatures vary wildly and 40 minutes in my oven might be 50 in yours.
03 -
- Toast the pecans in a dry skillet for five minutes before making the crunch layer and you will unlock a nutty depth that raw pecans simply cannot give.
- Use a springform pan if you want a taller, more dramatic looking cake because the 9x13 dish spreads it thin but bakes it faster.