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.