Cinnamon Pecan Crunch Cake (Printable)
Moist coffee cake layered with cinnamon sugar and crunchy toasted pecans, ideal for breakfast or brunch.
# What You Need:
→ Crunch Topping and Filling
01 - 1 cup chopped pecans
02 - 2/3 cup packed light brown sugar
03 - 2 teaspoons ground cinnamon
04 - 1/4 cup all-purpose flour
05 - 1/4 cup unsalted butter, melted
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 1/2 teaspoons vanilla extract
14 - 1 cup sour cream or plain yogurt
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish or a 9-inch round springform pan with butter or non-stick spray.
02 - In a medium bowl, combine the chopped pecans, brown sugar, cinnamon, flour, and melted butter. Stir until the mixture forms coarse, crumbly clumps. Set aside.
03 - In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale, light, and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 - Alternately add the dry flour mixture and the sour cream to the butter mixture in three additions, beginning and ending with the flour. Fold gently until just combined — avoid overmixing to keep the crumb tender.
06 - Spread half of the batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan crunch mixture over the batter in an even layer. Spread the remaining batter on top and finish with the rest of the pecan crunch topping.
07 - Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
08 - Allow the cake to cool in the pan for 20 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- The double layer of cinnamon pecan crunch means every single bite has that irresistible streusel texture running through the middle and on top.
- Sour cream keeps the cake impossibly moist for days, so it tastes just as good on Tuesday as it did fresh from the oven on Sunday.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake tough, so stop stirring the moment everything looks combined.
- If you use a springform pan instead of a 9 by 13 dish, the cake will be thicker and may need an extra five minutes in the oven.
03 -
- The number one mistake people make is not beating the butter and sugar long enough before adding eggs, and that shortcut costs you the entire airy texture of the cake.
- Dot the top layer of batter in spoonfuls across the pan before spreading it gently so you do not disturb the cinnamon pecan layer hiding underneath.