These Brown Sugar Pecan Coffee Cake are bursting with pecans and brown sugar flavor. The texture of this coffee cake is light, moist and has a tender crumb. This delicious coffee cake has a crunchy layer of pecans dipped in moist brown sugar. It is an amazing coffee cake with a streusel topping on the top of the cake.
The two ingredients that make this cake special are brown sugar and pecans. Brown sugar crust give the crumbly texture to the cake while the pecans on the top give it a crunch in every bite. It is a fudgy and crunchy treat at the same time.
I love to incorporate pecans in my bakes and I have shared many recipes on this blog such as Butter Pecan Cookies, Pecan Upside Down Cake and my favorite Southern Pecan Praline Cake.
Table of Contents
Why This Recipe Works?
- This is a super easy coffee cake.
- You need a few simple ingredients for this bake.
- This is the best sweet treat you'll have.
- This homemade coffee cake has a crumb layer with pecans on the top.
- The pecan pieces on the top layer are crunchy and flavorful.
- Serve it at brunch or with tea.
- This cake has a crispy, crunchy layer with buttery crumb.
- This cake is loaded with pecan and brown sugar molasses taste.
Cake With Two Layers
This cake has two distinctive layers that make this cake so different and crumbly. The cake is built on the crumb layer by mixing the flour, sugar and cutting in the butter until it gets a crumbly in texture. Then you spread the layer in the pan. Then you place the pecans on top of the crumbly layer, further adding the cinnamon and pecan layer that adds the crunch and aroma to this moist cake. Just imagine the combination of brown sugar, cinnamon and pecans in one cake!
Ingredients
Pro Tip # 1 - Room Temperature Ingredients
Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.
- All-Purpose Flour: the base of this cake.
- Castor Sugar: adds sweetness to this cake.
- Cinnamon: adds powerful aroma and flavor.
- Brown Sugar: makes the cake moist.
- Butter: the fat content in the cake.
- Eggs: the binding agent for this coffee cake.
- Pecans: gives crunch to the top layer of this cake.
- Sour Cream: adds tangy flavor and moisture to the cake.
Pro Tip # 2 - Digital Scale
Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.
Instructions
- Preheat the oven at 350 F. Line the bottom of a lightly greased 13 x 9-inch pan with a parchment paper.
- Take a large bowl and sift flour in it. Add sugar in it and using a pastry blender cut the cubed butter into the mixture until it is crumbly. Now place 2 ¾ cup of the crumb mixture on the greased pan. Save the rest.
- In another bowl add sour cream, egg and baking soda. Mix together.
- Add the remaining dry ingredients (separated flour mixture) and mix until just incorporated.
- In a medium bowl stir together cinnamon powder and castor sugar.
- Pour the sour cream batter over the crumb crust and sprinkle the cinnamon mixture over it. Add a layer of pecans to it and place the pan in the middle rack of the oven.
- Bake it for 25 – 30 minutes. Check with a wooden skewer, inset it in the center of the cake and see if the wooden pick comes out clean.
- Cool the pan on a wire rack for about 30 minute before cutting the squares of the cake.
Sour Cream In This Cake
Sour cream gives flavor and structure to this bake. The acidic nature of the sour cream makes the cake dense and helps with the soft and tender crumb.
Equipment
- 9 x 13 inch pan
- Digital scale.
- Measuring cups and spoons.
- Rubber spatula.
- Mixing bowls.
How To Store
- This cake will stay fresh for 2 - 3 days on the counter in an airtight container.
- Place the cake in an airtight container in the fridge for up to a week.
- Once the cake has cooled, wrap it in plastic wrap and further add a layer of foil. Place them in a ziploc bag or an airtight container and freeze for up to 3 months.
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Related
Recipe
Brown Sugar Pecan Coffee Cake
Equipment
- 9 x 13 inch tray.
- Mixing bowls
- Rubber Spatula
- Measuring Cups and Spoons
- Digital Scale
Ingredients
- 2 cup all-purpose flour (240 g)
- 2 cup light brown sugar (400 g) firmly packed
- ¾ cup butter (170 g) room temperature
- 1 cup sour cream (240 g)
- 1 egg (large)
- 1 teaspoon baking soda (10 g)
- 3 tablespoon castor sugar (15 g)
- 1 teaspoon ground cinnamon (10 g)
- 1 cup pecans (125 g) chopped
Instructions
- Preheat the oven at 350 F. Spray a baking spray on a 13 x 9-inch baking pan and add a parchment paper in the bottom of the pan.
- Take a large bowl and sift flour in it. Add sugar in it and whisk. Using a pastry blender cut the cubed butter into the mixture until the mixture is crumbly. Now take 2 ¾ cups of the crumb mixture on the greased pan.
- Take another bowl and add sour cream, egg and baking soda and mix together. Add the remaining flour mixture to it and mix until just well-incorporated.
- In a small bowl, stir together cinnamon powder and castor sugar.
- Pour the sour cream batter over the crumb crust and sprinkle the cinnamon mixture over it. Add a layer of pecans to it and place the pan in the middle rack of the oven.
- Bake it for 25 – 30 minutes. Check with a wooden skewer, inset it in the center of the cake and see if the wooden pick comes out clean.
- Cool the pan on a wire rack for about 30 minute before cutting the squares of the cake.
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