Cinnamon Pecan Crunch Cake (Printable)
Moist cinnamon-swirled coffee cake topped with a buttery pecan crunch streusel, ideal for breakfast or dessert.
# What You'll Need:
→ Crunch Topping
01 - 1 cup chopped pecans
02 - 2/3 cup packed light brown sugar
03 - 2 tbsp all-purpose flour
04 - 2 tsp ground cinnamon
05 - 1/4 cup unsalted butter, melted
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 1 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/2 tsp salt
10 - 1/2 cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 cup sour cream
14 - 2 tsp vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, combine the chopped pecans, brown sugar, flour, cinnamon, and melted butter. Mix until the mixture becomes crumbly and well combined. Set aside.
03 - In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 3 minutes.
05 - Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the sour cream and vanilla extract until smooth.
06 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
07 - Spread half of the batter evenly across the bottom of the prepared pan. Sprinkle half of the crunch topping over the batter layer. Repeat with the remaining batter, spreading it evenly, and top with the rest of the crunch topping.
08 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and slightly firm to the touch.
09 - Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing into squares and serving.
# Expert Advice:
01 -
- The crumb topping gets that deep caramel crunch from brown sugar and melted butter that store bought cakes never quite capture.
- Sour cream in the batter keeps every slice ridiculously moist, even three days later if it lasts that long.
02 -
- Opening the oven door before the 30 minute mark to check on the cake can cause the center to sink and stay gummy, so resist the urge.
- The crumble topping will look very wet when you first mix it but it bakes into a perfect crunchy crust, so trust the process and do not add extra flour.
03 -
- If your topping looks too sandy and will not clump, add another half tablespoon of melted butter and mix again because the fat is what creates those irresistible crunchy islands.
- Run your knife under hot water and wipe it dry between each slice for picture perfect clean cuts that show off the beautiful layers.