Cinnamon Pecan Crunch Cake (Print Version)
Moist coffee cake layered with cinnamon sugar and toasted pecans, perfect for breakfast or an afternoon indulgence.
# 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
# How to Make It:
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 the mixture becomes 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 together using an electric mixer until light and fluffy, approximately 3 minutes.
05 - Add the eggs one at a time, 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. Fold gently 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 - Carefully spread the remaining batter over the pecan layer, smoothing the top. Finish by sprinkling the remaining pecan crunch mixture evenly across the surface.
09 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and fragrant.
10 - Allow the cake to cool in the pan for 20 minutes before slicing. Serve warm or at room temperature.
# Expert Advice:
01 -
- The sour cream keeps every bite ridiculously moist without making the cake heavy or dense.
- That cinnamon pecan layer in the middle means you get crunch and sweetness in every single forkful, not just on top.
02 -
- Overmixing the batter once the flour goes in will toughen the cake, so stop stirring the moment you no longer see dry streaks.
- If using 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 -
- Toast the pecans in a dry skillet over medium heat for three to four minutes until fragrant before adding them to the crunch mixture, because this one small step transforms the flavor completely.
- Sour cream at room temperature blends into the batter more smoothly and prevents the flour from clumping into stubborn little pockets.