Cinnamon Pecan Crunch Cake (Print View)
Moist coffee cake layered with cinnamon sugar and crunchy toasted pecans, ideal for breakfast or dessert.
# 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 Steps:
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, 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 unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.
05 - Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
06 - Alternately add the dry flour 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 cake batter over the first pecan layer, then finish by sprinkling the rest of the cinnamon pecan crunch mixture on top.
09 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10 - Allow the cake to cool for 20 minutes before slicing and serving.
# Expert Hints:
01 -
- The double layer of cinnamon pecan crunch means you get that warm spiced filling and a crackly topping in every single bite.
- Sour cream keeps the cake incredibly moist for days, so it tastes just as good on Tuesday as it does fresh from the oven on Sunday.
02 -
- Overmixing the batter once the flour goes in is the fastest way to end up with a tough, rubbery cake, so stop stirring as soon as the last streak of flour disappears.
- If your crunch topping sinks into the batter, your batter may be too thin, so measure the flour carefully and resist the urge to add extra liquid.
03 -
- Toast the pecans in a dry skillet over medium heat for about four minutes before adding them to the crunch mixture, because that one small step transforms good into unforgettable.
- Full fat sour cream produces the most luxurious texture, but if you only have Greek yogurt on hand, it works beautifully too with a slightly tangier finish.