Description
A rich and buttery cinnamon pecan coffee cake layered with a sweet, crunchy filling and topped with a caramelized drizzle. Perfect for breakfast, brunch, or a cozy dessert.
Ingredients
- 1¼ cups light brown sugar
- 1½ cups chopped pecans
- 2–3 teaspoons ground cinnamon
- ¼ cup melted butter
- 1 cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups scooped flour (or 3 cups spooned and leveled)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a bowl, mix brown sugar, pecans, and cinnamon; set aside.
- Cream softened butter and granulated sugar until light and fluffy. Beat in eggs and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients and buttermilk alternately into the creamed mixture, beginning and ending with dry ingredients. Mix just until combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the pecan mixture over it. Repeat with remaining batter and topping.
- Drizzle melted butter evenly over the top.
- Bake for 35–45 minutes, or until golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 20–30 minutes before slicing and serving.
Notes
- Do not overmix the batter to keep the cake light and tender.
- You can substitute walnuts for pecans if desired.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve with coffee or a dollop of whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
