Cinnamon Pecan Coffee Cake
A delicious go-to recipe for any breakfast, brunch, or celebration.
Yield: 18
Calories: 299kcal
Materials
Filling/Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1 tsp. ground cinnamon
Cake:
- 1 cup granulated sugar
- 1 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
Glaze:
- 3/4 cup powdered sugar
- 2+ Tbsp. milk
Instructions
- Preheat oven to 375°.
Filling/Topping:
- Mix together pecans, brown sugar, and cinnamon. Set aside.
Cake:
- In large bowl, beat sugar and butter on MEDIUM until light and fluffy.
- Add eggs, one at a time until each is combined. Add sour cream. Scrape sides of bowl as needed.
- In separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Reduce speed to LOW and gradually add flour mixture to butter mixture. Add lemon zest and vanilla. Beat just until combined. Do not over mix.
- Grease or spray a 13 x 9 baking dish. Spread half the cake batter in bottom with an off-set spatula (or back of spoon).
- Sprinkle half the Filling evenly over batter. Drop dollops of remaining batter over top and gently spread with spatula. Sprinkle remaining Topping evenly over top.
- Bake for 24 - 28 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes.
Glaze:
- Whisk powdered sugar and milk together until it's a good drizzle consistency. Drizzle glaze evenly over coffee cake. Serve warm or at room temperature. Enjoy!
Nutrition
Calories: 299kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 204mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg