Description
A soft and buttery coffee cake layered with warm cinnamon sugar and topped with a crunchy pecan streusel. Perfect for brunch, dessert, or a cozy afternoon treat with coffee.
Ingredients
Units
Scale
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 3/4 cup brown sugar, divided
- 2 teaspoons ground cinnamon, divided
- 1 cup chopped pecans
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch round baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Spread half of the batter evenly into the prepared pan.
- In a small bowl, combine 1/2 cup brown sugar and 1 teaspoon cinnamon. Sprinkle evenly over the batter.
- Spread remaining batter over the cinnamon layer.
- In another bowl, mix remaining brown sugar, remaining cinnamon, and chopped pecans. Sprinkle evenly over the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for at least 15 minutes before slicing and serving.
Notes
- Toast pecans lightly before using for deeper flavor.
- Do not overmix the batter to keep the crumb tender.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg