Cinnamon Pecan Coffee Cake

Start your day off right with a piece of Cinnamon Pecan Coffee Cake. This moist delicious cake has a sweet crunchy center made with brown sugar and chopped pecans. This filling is so good that it’s also used as the topping. Twice as good.

I love a good coffee cake recipe.

They’re fun to share, they freeze well, and everyone likes them.

Plus, having a good recipe that turns out every time is fantastic.

Let’s bake.

Making a Cinnamon Pecan Coffee Cake

Begin by setting out the butter, eggs, and 1 cup of sour cream.

These all need to come to room temperature, because they will mix better and the batter will rise easier.

Next, make the Filling/Topping.

In a medium bowl, mix together the pecans, brown sugar, and cinnamon.

Stir so everything is mixed and evenly coated. Set aside.

Cake Batter.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.

Then, add one egg at a time. Ever wonder why that is? Me, too, so I looked it up.

Here’s what it said…

If you add all your eggs slowly, it will give everything a chance to get to know each other, mesh together, and become one.

Further, if you add your eggs all at once, the butter-fat mixture won’t be able to absorb it all and won’t create nice suspension.

Well, we definitely want nice suspension. Thank you Taste of Home for that.

Once the eggs are in (one at a time, mind you), add the sour cream. This you can add all at once.

Scrape the sides as necessary, it can only help that suspension.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Reduce the speed on your beaters to low and gradually add the flour mixture.

The batter is going to thicken up.

Lastly, add in the lemon zest and vanilla, then scrape the sides one last time. Do not over mix.

Grease or spray a 13 x 9″ baking dish and spread half the cake batter on the bottom.

An off-set spatula works great for this.

Next, sprinkle half the filling evenly over the batter.

Then, (you guessed it), dollop the rest of the cake batter on top and gently spread, then sprinkle the last of the topping over the top.

Pop the dish into a preheated oven set at 375° for 24 – 28 minutes, or until a wooden toothpick comes out clean.

Then, let the coffee cake cool for about 20 minutes while you make the glaze.

Don’t forget the glaze for your Cinnamon Pecan Coffee Cake.

The glaze is optional, but oh so yummy. Your call.

In a small bowl, just whisk the powdered sugar and milk together until it’s a nice drizzly consistency.

Drizzle in straight lines, little circles, or crazy zig-zaggy lines.

That’s it, enjoy the fruits of your labor.

More recipes to fill that brunch table:

• Banana Blueberry Muffins
• Easy Baked Bacon
• Spiked Cinnamon Rolls
• Pumpkin Pecan Coffee Cake
• Good Morning Casserole

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Cinnamon Pecan Coffee Cake

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In the meantime, happy baking and have a blessed day.

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