Southern Pecan Coffee Cake—because why settle for ordinary when you can indulge in this nutty masterpiece? A perfect balance of buttery richness and crunchy pecans, it’s the dessert that lets you embrace your Southern roots without leaving your kitchen. This cake isn’t just for morning coffee; it’s a statement. Who doesn’t want to savor a slice of this decadent treat while pretending to be fancy? Prepare for that moment when your taste buds surrender to this Southern delight. It’s like Southern hospitality in every bite, and yes, it’s as good as they say.
Southern Pecan Coffee Cake
Southern Pecan Coffee Cake is a blend of buttery, moist cake topped with toasted pecans and a cinnamon-sugar crunch.
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 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Topping:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- Mix dry ingredients in one bowl, then beat together sugar, butter, and eggs in another.
- Add dry ingredients to the wet mixture alternately with buttermilk.
- Fold in vanilla extract.
- Pour the batter into the prepared pan.
- For the topping, mix pecans, sugar, and cinnamon, then sprinkle over the batter.
- Bake for 45 minutes, or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Iron: 8%
- Calcium: 4%
- Vitamin C: 2%
- Potassium: 5%
Additional Notes
- Add a pinch of nutmeg for extra spice and flavor.
- For a richer taste, substitute half the butter with sour cream.
- This cake keeps well for 3 days if stored in an airtight container.
