Cinnamon Pecan Streusel Coffee Cake
A rich, buttery coffee cake topped with cinnamon-pecan streusel. Perfect for brunch or breakfast gatherings.
Ingredients
- Mixing bowls
- Hand or stand mixer
- 9- inch baking pan
- Measuring cups and spoons
- Spatula
- Oven
Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup softened butter
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 tbsp cinnamon
- 1/4 cup melted butter
- 1/4 cup flour
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch baking pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with sour cream.
- Pour half the batter into the prepared pan.
- Mix streusel ingredients: brown sugar, pecans, cinnamon, melted butter, and flour.
- Sprinkle half the streusel over the batter.
- Add remaining batter and top with the rest of the streusel.
- Bake for 45 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
Nutritional Values (per serving)
- Calories: 360
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
Vitamins and Minerals (per serving)
- Calcium: 12%
- Iron: 10%
- Vitamin A: 8%
- Magnesium: 5%
- Potassium: 6%
Additional Notes/Tips
- Add a drizzle of vanilla glaze for extra sweetness.
- Swap pecans for walnuts if you prefer.
- Serve warm with a steaming cup of coffee for ultimate comfort.