Cinnamon Pecan Crunch Cake (Printable)
Moist coffee cake layered with cinnamon sugar and crunchy toasted pecans, ideal for breakfast or afternoon snacking.
# What You'll 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish or a 9-inch round springform pan.
02 - In a medium bowl, combine the chopped pecans, brown sugar, cinnamon, flour, and melted butter. Mix until crumbly and well distributed. Set aside.
03 - In a separate bowl, whisk together the 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, about 2 to 3 minutes.
05 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until incorporated.
06 - Alternately add the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
07 - Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan crunch mixture uniformly over the batter.
08 - Spread the remaining batter over the filling, then top with the remaining cinnamon pecan crunch mixture, pressing gently to adhere.
09 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10 - Allow the cake to cool in the pan for 20 minutes before slicing and serving.
# Expert Tips:
01 -
- That double layer of cinnamon pecan crunch means every single bite has a pocket of something wonderful hidden inside.
- Sour cream keeps the crumb so tender it practically melts, and the recipe is forgiving enough for even a distracted baker.
02 -
- Overmixing the batter once the flour goes in will give you a tough, rubbery crumb instead of the soft texture you want, so stop stirring the moment everything looks combined.
- Letting the cake rest for those 20 minutes is not optional, as cutting too early causes the crunch layer to crumble apart and the center to slump.
03 -
- Spoon your flour into the measuring cup and level it off with a knife rather than scooping directly with the cup, which compacts the flour and yields a dense, dry cake.
- Toasting the pecans in a dry skillet for three to four minutes before adding them to the crunch layer doubles the flavor with almost no extra effort.