Cinnamon Pecan Crunch Cake (Printable)
Moist coffee cake with cinnamon sugar and toasted pecan layers, ideal for breakfast or dessert.
# What You'll Need:
→ Crunch Topping and Filling
01 - 1 cup chopped pecans
02 - 2/3 cup packed light brown sugar
03 - 2 tsp 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 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/2 tsp salt
10 - 1/2 cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 1/2 tsp 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 the mixture resembles coarse crumbs and set aside.
03 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - Alternately add the dry ingredient mixture and the sour cream to the butter mixture, beginning and ending with the flour mixture. Fold until just combined, being careful not to overmix.
06 - Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan crunch mixture uniformly over the batter.
07 - Spread the remaining batter over the pecan layer, then top with the rest of the crunch mixture, pressing gently to adhere.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Allow the cake to cool in the pan for 20 minutes before slicing and serving. Serve warm for the best texture.
# Expert Tips:
01 -
- The crumbly cinnamon pecan layer hidden inside the cake is a surprise that makes every slice feel like opening a little gift.
- Sour cream keeps the cake impossibly moist for days, so it tastes just as good on day three as it did fresh from the oven.
- It looks impressive enough for a brunch gathering but comes together with ingredients you probably already have in your pantry.
02 -
- Overmixing the batter once the flour goes in will develop gluten and turn your tender cake tough, so stop stirring the moment everything is combined.
- If you open the oven door before the 30 minute mark the sudden temperature drop can cause the center to sink irreversibly.
- The toothpick test is your best friend here because oven temperatures vary wildly and timing is more of a suggestion than a rule.
03 -
- Make the crunch topping first and set it aside so the flavors meld while you prepare the batter, and the butter has time to firm up slightly which creates better texture.
- Dropping the pan on the counter once after layering the batter helps release trapped air bubbles that would otherwise create ugly tunnels inside your cake.