Description
This Cinnamon Pecan Coffee Cake is a moist, tender cake layered with a rich cinnamon-pecan filling and topped with a buttery drizzle that caramelizes during baking. Perfect for breakfast, brunch, or a cozy coffee break, this cake combines warm spices and crunchy pecans in every bite.
Ingredients
Scale
Filling
- 1¼ cups light brown sugar
- 1½ cups chopped pecans
- 2-3 teaspoons ground cinnamon
- ¼ cup melted butter
Batter
- 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, approx. 360–375 g)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch glass or ceramic baking dish to prevent sticking. Gather all your ingredients so you’re ready to start.
- Make Filling: In a small bowl, combine the light brown sugar, chopped pecans, and ground cinnamon. Set this mixture aside to use as the filling later.
- Creamed Mixture: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is smooth and well combined.
- Make Batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and the buttermilk into the creamed mixture in about three batches, beginning and ending with the flour mixture. Mix just until the streaks disappear to avoid a dense cake.
- Assemble: Spread half of the batter evenly into the prepared pan. Sprinkle half of the cinnamon-pecan filling over the batter. Repeat with the remaining batter and topping, creating two layers of filling inside the cake.
- Butter Drizzle: Drizzle the ¼ cup of melted butter evenly over the top layer of filling and batter. This will help form a crisp, caramelized crust during baking.
- Bake: Place the pan in the preheated oven and bake for 35 to 45 minutes. The cake should be golden brown and a toothpick inserted into the center should come out clean. If the top begins browning too quickly, cover loosely with foil to prevent burning.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for 20 to 30 minutes. Serve warm or at room temperature, ideally accompanied by coffee or a dollop of whipped cream for extra indulgence.
Notes
- Using buttermilk adds a slight tang and helps keep the cake moist and tender.
- Don’t overmix the batter to prevent a dense and tough texture.
- Greasing the pan well ensures easy removal and cleanup.
- The butter drizzle on top is key to achieving the signature crisp, caramelized topping.
- If you prefer, you can substitute the pecans with walnuts for a different nutty flavor.
