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Cozy Cinnamon Pecan Crunch Coffee Cake

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A warm, crunchy cinnamon pecan topped coffee cake with a tender, moist crumb beneath. Perfect for cozy mornings or afternoon coffee breaks, this easy-to-make cake balances simple pantry staples with nutty indulgence.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 1 cup (120g) chopped pecans, toasted
  • For pecan crunch topping: 1/4 cup (50g) packed brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. Toast 1 cup (120g) chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant. Set aside to cool.
  3. In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon ground cinnamon.
  4. In a large bowl, beat 1/2 cup (113g) softened unsalted butter with 1 cup (200g) granulated sugar and 1/2 cup (100g) packed brown sugar until fluffy and pale, about 3-4 minutes.
  5. Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract until smooth.
  6. Add the flour mixture in three parts, alternating with 3/4 cup (180ml) buttermilk, beginning and ending with flour. Stir gently with a spatula after each addition; do not overmix.
  7. In a small bowl, combine toasted pecans with 1/4 cup (50g) packed brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons melted butter. Mix until crumbly but sticky.
  8. Pour half the batter into the prepared pan and smooth it out. Sprinkle half the pecan crunch topping evenly over the batter. Add the remaining batter on top and finish by sprinkling the rest of the pecan crunch on the surface.
  9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The pecan topping should be golden and crunchy.
  10. Let the cake cool in the pan for about 20 minutes before slicing to allow the topping to set and flavors to meld.

Notes

Toast pecans carefully to avoid burning; stirring constantly helps. Use room temperature eggs and butter for better texture. If topping browns too quickly, tent with foil halfway through baking. Buttermilk adds a subtle tang and tender crumb. For gluten-free, substitute flour with a gluten-free blend. Pecan topping stays crunchy and does not get soggy. Store leftovers in an airtight container at room temperature for up to 2 days or freeze up to 3 months.

Nutrition

Keywords: coffee cake, cinnamon pecan coffee cake, pecan crunch, cinnamon sugar, easy coffee cake, breakfast cake, brunch dessert, cozy baking

Find it online: https://swooshspice.com/cozy-cinnamon-pecan-crunch-coffee-cake-recipe-for-easy-comfort-baking/