Any coffee cake recipe’s crispy, crunchy, buttery crumb topping is, in my opinion, its best feature. I buried a layer inside the cake and considerably increased the crumb topping in this recipe.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 8×10-inch coffee 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8×10-inch baking dish.
- 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.
- Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- 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.
- 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.
- Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving.
- When measuring flour, it’s best to gently spoon the flour into your measuring cup. If you dip the cup into the flour, it packs the flour and you’ll end up with too much.
Nutrition Facts
| Calories | 634 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 16 g |
| Sodium | 474 mg |
| Sugars | 43 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
It has been YEARS since I made a coffee cake. I have to make a coffee cake for a special vacation week with my lady friends, so I “tested out” this recipe today. Let me tell you, it did not disappoint! Moist and delicious, love the flavors of cinnamon, brown sugar, and lightly golden coffee cake. Next time, I will reduce the pecans to 1 cup, just a personal preference. I also baked it for 40 minutes, which was maybe 3 minutes too long, next time, I will bake it less, but I was still very happy with the results! I did follow a reviewer’s suggestion to put 1 3/4 cups of flour in the batter and add 2 tablespoons of flour to the topping. I think it worked well, really helped with the structure of the cake. Sometime I will try it with the 1 7/8 cups of flour in the batter, and compare the difference.
Moist, light, fluffy, delicious! I made it in a convection oven, so it was extra quick and easy.
this is the best coffee cake I’ve ever had, I did substitute 6oz cream cheese thinned with a little milk for the sour cream
Very nice dessert, Thank you !
Turned out great
so moist. My last one was hard as week old bread
Delicious!!!! This recipe was a huge hit. Perfectly moist, great crumble and flavour. Used a different cake mold, so I scaled down the recipe a little, but kept the same ratios. Came out perfectly. Wouldn’t change anything.
This is, by far, the best coffee cake I have ever eaten. I took it to an event and everyone wanted the recipe
Very good! I made this with no changes to the ingredients. Instead of one 8 x 10 pan, I used 2 loaf pans. When I got to the 2nd layer of cake, I dropped in spoonfuls of the batter. I put it into the oven for 5 minutes. This allowed the batter to spread out. I then smoothed it out to the edges and topped it with the remaining pecan crumbles. That was so much easier than trying to spread the layers as instructed. This is my new go to coffee cake recipe. It is so much moister than most coffee cakes.
Deliciously scrumptious.
Love the recipe. I doubled the streusel for more filling. YUm!
I used an 8×8 inch pan for this recipe. I have made this twice, once for my husband’s men’s club meeting in May, and today. I had some pecans in the freezer that were near the expiration date, so I decided to make this again. The batter is very thick, and it’s somewhat difficult to place the batter over the middle layer of the crumb crunch. I’ll make this again!
This is the best coffee cake I have ever made. I took it to a brunch and everyone wanted the recipe. I was a super star that morning
I agree with a previous comment that it was too eggy and it was heavy. Love the nut mixture. I used a Bundt pan, 35 minutes at 350 worked well.
This was delicious…definitely a keeper. I had to use a 9×9 and bake it about 35 mins but I wouldn’t change a thing.
So Yummy!! I will be making this again!!
omg…my apartment smells so wonderful..has to be thee best coffee cake I ever tasted too…I added that extra flour so batter was thicker so I added in some oil and water to thin it out…I did not add flour into the topping mix? I added a little more butter and sugar into topping mix…layering the topping over the two layers…was easily spreadable and I mixed some into the batter in swirls too…I ate mine warm…so good is all I can say…I used a smaller pan, made bottom layer thicker and swirled in some topping too into it…just scrumptious is all I can say, and I am going for a second piece too?
Doubled the recipe and after doing the 1 3/4 cups flour twice I put 2 of the additional 2 tbsp flour in the batter and 2 of them in the topping mixture (that equals the 1 7/8 cups flour twice – insert giant eye roll). Used 9 x 13 pan for this double recipe put probably a little more than half in bottom, added 1/2 topping mixture. Then tried to gently spread out the kind of sparse amount of batter I had left– but it rose so much you never would have known these was more in the bottom layer! It was sooo delicious!! See photos!
Was wonderful! Loved this coffee cake! The only things I changes was pan size “9×9 stoneware”, 1 tablespoon cinnamon(we LOVE cinnamon) and all brown sugar. Had to bake an additional 5 minutes. Will definitely make again!
Oh my, this is IT!! There is a reason this recipe gets hundreds of 5 star ratings. It is truly delicious. The top and middle filling have 2 different textures and flavors which doubles the taste explosion, and the cake parts are so moist and soooo good. I doubled the cinnamon and had to cook longer than called for, but it is truly just a few degrees short of being decadent. This has WOW power!!
Not sure why some of the other reviews say it was to eggy. Maybe they just can’t bake well. I have made this x5 and every time it’s perfect. Enough said.