Cinnamon Pecan Crunch Cake (Print Version)
Moist coffee cake layered with cinnamon sugar and crunchy toasted pecans, ideal for breakfast or dessert.
# What You'll Need:
→ Crunch Topping and Filling
01 - 1 cup chopped pecans (120 g)
02 - 2/3 cup packed light brown sugar (130 g)
03 - 2 tsp ground cinnamon
04 - 1/4 cup all-purpose flour (30 g)
05 - 1/4 cup unsalted butter, melted (60 g)
→ Cake Batter
06 - 2 cups all-purpose flour (250 g)
07 - 1 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/2 tsp salt
10 - 1/2 cup unsalted butter, softened (115 g)
11 - 1 cup granulated sugar (200 g)
12 - 2 large eggs
13 - 1 1/2 tsp vanilla extract
14 - 1 cup sour cream or plain yogurt (240 ml)
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish or a 9-inch (23 cm) round springform pan.
02 - In a medium bowl, combine the chopped pecans, packed light brown sugar, ground cinnamon, all-purpose flour, and melted butter. Mix until the mixture becomes crumbly and well distributed. Set aside.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended.
04 - In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 - Alternately add the dry ingredient mixture and the sour cream to the creamed butter mixture, starting and ending with the flour mixture. Fold gently until just combined, being careful not to overmix.
06 - Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan crunch mixture uniformly over the batter.
07 - Spread the remaining batter over the filling layer, then top with the remaining cinnamon pecan crunch mixture, pressing gently to adhere.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
09 - Allow the cake to cool in the pan for 20 minutes before slicing and serving.
# Expert Tips:
01 -
- The sour cream keeps the crumb so tender it practically melts, yet the pecan layer gives you that satisfying crackle with every bite.
- It doubles as a breakfast treat and a dessert without changing a single thing, which makes it the most versatile bake in my rotation.
02 -
- Overmixing the batter once the flour goes in is the fastest way to turn tender cake into something rubbery, so fold gently and stop early.
- The cake will look slightly underdone in the center when you first pull it out, but carryover heat finishes the job while it rests.
03 -
- Spread the batter using a damp offset spatula because the moisture prevents sticking and gives you an even layer without tearing.
- Tap the pan firmly on the counter once before baking to release any hidden air pockets that could create uneven holes inside the cake.