Cinnamon Pecan Crunch Cake (Printable)
Moist cinnamon pecan coffee cake with a crunchy streusel topping, perfect for breakfast or brunch.
# What You'll Need:
→ Crunch Topping and Filling
01 - 1 cup chopped pecans
02 - ⅔ cup packed light brown sugar
03 - 2 teaspoons ground cinnamon
04 - ¼ cup all-purpose flour
05 - ¼ cup unsalted butter, melted
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 1½ teaspoons baking powder
08 - ½ teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1½ teaspoons vanilla extract
14 - 1 cup sour cream or plain yogurt
# How To Make:
01 - Preheat oven to 350°F. Grease a 9×13-inch baking dish or a 9-inch round springform pan with butter or nonstick spray.
02 - In a medium bowl, combine the chopped pecans, packed light brown sugar, ground cinnamon, flour, and melted butter. Stir until the mixture resembles coarse crumbs. Set aside.
03 - In a separate medium 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 using an electric mixer on medium speed until pale, light, and fluffy, about 2 to 3 minutes.
05 - Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
06 - Add the dry ingredients and sour cream to the butter mixture in alternating batches, beginning and ending with the flour mixture. Fold gently until just combined — avoid overmixing to keep the cake tender.
07 - Spread half of the batter evenly into the prepared pan. Sprinkle half of the cinnamon pecan crunch mixture over the batter in an even layer. Spread the remaining batter on top and finish with the rest of the pecan crunch mixture.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
09 - Allow the cake to cool in the pan for 20 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- The double layer of cinnamon pecan crunch means every single bite has that irresistible texture contrast between tender cake and toasty crumble.
- Sour cream keeps the crumb ridiculously moist for days so it tastes just as good pulled from the fridge on day three.
- It looks impressive enough for guests but the whole thing comes together with one bowl for the topping and one for the batter.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake into something closer to bread so stop folding the moment the last streak disappears.
- The crunch topping sinks slightly during baking which is exactly what you want because it creates that gorgeous ribbon of cinnamon sugar running through the middle.
03 -
- Toast the pecans in a dry skillet over medium heat for three to four minutes before adding them to the topping and you will be amazed at how much deeper and more complex the flavor becomes.
- Use a large offset spatula to spread the batter in the pan because it makes achieving an even layer so much easier especially for that tricky second layer on top of the loose crunch filling.