Easy Pecan Coffee Cake: Who doesn’t love a sweet, crumbly coffee cake with a satisfying pecan crunch? If you’re thinking this will be some complicated, time-consuming ordeal, think again. This recipe is all about simplicity. You don’t have to be a baking wizard to nail this one—just a little mixing and some patience. Toss in some pecans for texture, and you’re good to go. It’s a cake that looks fancy, but doesn’t demand your soul. Perfect for when you’re craving something sweet without a baking degree.
Easy Pecan Coffee Cake
This simple pecan coffee cake combines rich flavor with ease. Soft, moist, and packed with toasted pecans, it's ideal for a quick treat.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
For the Topping:
- 1/2 cup chopped pecans
- 2 tablespoons butter melted
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla.
- Stir in buttermilk and dry ingredients. Fold in chopped pecans.
- Pour batter into pan. Mix topping ingredients and sprinkle over cake.
- Bake for 35 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 5%
- Vitamin C: 2%
- Calcium: 4%
- Iron: 3%
- Potassium: 3%
Additional Notes
- Add a drizzle of maple syrup on top for extra sweetness.
- Store leftovers in an airtight container for up to 3 days.
- Serve warm for the best texture.
