Buttermilk Pecan Coffee Cake
Buttermilk Pecan Coffee Cake combines buttery richness with crunchy pecans, resulting in a sweet, satisfying treat perfect for any occasion.
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
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup chopped pecans
- For the Topping:
- 1/4 cup sugar
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until fluffy.
- Beat in eggs and vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
- Fold in chopped pecans.
- Pour the batter into the prepared pan.
- In a small bowl, mix sugar and pecans, then sprinkle it over the batter.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Calcium: 3%
- Iron: 4%
- Vitamin C: 2%
- Vitamin D: 1%
Additional Notes
- For a more intense pecan flavor, toast the nuts before adding them to the batter.
- Store leftovers in an airtight container for up to 3 days.
- Serve with a drizzle of honey or a dollop of whipped cream for extra indulgence.