Pecan Cinnamon Coffee Cake
A soft and fluffy coffee cake with rich cinnamon swirls and a buttery pecan topping. Perfect for breakfast, brunch, or a cheeky snack.
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 sour cream
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
For the Streusel Topping:
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter cold, cut into small pieces
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Stir in sour cream. Gradually add dry ingredients, mixing until smooth.
- For the cinnamon swirl, mix brown sugar and cinnamon in a small bowl.
- For the streusel topping, combine pecans, sugar, flour, and butter. Use a pastry cutter to form crumbs.
- Pour half the batter into the pan. Sprinkle with cinnamon mixture. Top with remaining batter.
- Sprinkle streusel topping over the 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: 6%
- Vitamin C: 2%
- Calcium: 5%
- Iron: 4%
- Potassium: 3%
Additional Notes
- Add more pecans for extra crunch.
- Store leftovers in an airtight container for up to 3 days.
- For a lighter version, swap sour cream for Greek yogurt.