Cinnamon Pecan Crunch Cake (Print Version)
Moist cinnamon-swirled coffee cake crowned with a pecan crunch topping, ideal for breakfast or afternoon indulgence.
# What You Need:
→ Crunch Topping
01 - 1 cup chopped pecans
02 - 2/3 cup packed light brown sugar
03 - 2 tablespoons all-purpose flour
04 - 2 teaspoons ground cinnamon
05 - 1/4 cup unsalted butter, melted
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 1 cup granulated sugar
12 - 2 large eggs
13 - 1 cup sour cream
14 - 2 teaspoons vanilla extract
# How To Make:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, combine chopped pecans, brown sugar, flour, cinnamon, and melted butter. Stir until the mixture becomes crumbly. 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 light and fluffy.
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. Do not overmix.
07 - Spread half of the batter evenly across the bottom of the prepared pan. Sprinkle half of the crunch topping over the batter layer. Spread the remaining batter on top and finish with the rest of the topping.
08 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
# Expert Tips:
01 -
- The sour cream keeps every slice ridiculously moist without making the cake heavy or dense.
- Layering the topping in the middle and on top means every single bite has that satisfying crunch.
- It reheats beautifully the next day, if by some miracle you actually have leftovers.
02 -
- If you open the oven door before the 30 minute mark, the sudden temperature drop can cause the center to sink irreversibly.
- The cake actually tastes better on day two because the cinnamon flavor deepens and the crumb settles into a denser, more satisfying texture.
03 -
- Use a light hand when spreading the second layer of batter because pressing too firmly will disturb the topping layer underneath and muddy the distinct layers.
- An offset spatula dipped in warm water glides through the sticky batter much more easily than a regular spatula or the back of a spoon.