Deliciously moist coffee cake with a rich pecan topping.
For me, the best part about any coffee cake recipe is the crispy, crunchy, buttery crumb topping. In this recipe, I significantly increased the amount of crumb topping and hid a layer inside the cake!
Ingredients
- 1 ½ cups pecans, finely chopped
- ⅓ cup white sugar
- ⅓ cup packed light brown sugar
- 3 tablespoons melted butter
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 ⅞ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream or creme fraiche
- 1 ½ teaspoons vanilla extract
Directions
- Step 1:Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Step 2:Butter an 8x10-inch baking dish. Dotdash Meredith Food Studios
- Step 3:Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes. Dotdash Meredith Food Studios
- Step 4:Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Dotdash Meredith Food Studios
- Step 5:Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix. Dotdash Meredith Food Studios
- Step 6:Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter. Dotdash Meredith Food Studios
- Step 7:Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Dotdash Meredith Food Studios
- Step 8:Let cool slightly before serving. Dotdash Meredith Food Studios
