With a cinnamon pecan topping and a moist cake, the pecan coffee cake is a sure crowd pleaser. If you follow this recipe correctly, it could taste like a professional cake. That's one of the reasons I choose to share this recipe with you today. Before anything, preheat the oven to 350 degrees Fahrenheit.
For the cake, you'll need:
Mix together the flour, baking powder, and salt and then put it aside. Cream the butter in a large bowl until light and fluffy. After that, add in the sour cream and beat in the sugar. Gradually, mix in the eggs, one at a time, and the vanilla. Make sure all the ingredient are incorporated. Pour the batter into a 9x13 inch pan, lined with buttered or oiled foil.
And for the pecan topping that goes on top:
As for the directions:
Mix the brown sugar, pecans, and cinnamon in a medium bowl. Combine the butter and stir until crumbly. Then, sprinkle the topping over the cake batter. Bake for 30-35 minutes.
For the cake, you'll need:
- 2 cups of all-purpose flour
- 1/4 teaspoon of salt
- 1 tablespoon of baking powder
- 1 cup of butter, softened
- 1 cup of sour cream
- 1 1/2 cups of white sugar
- 2 eggs
- 1 tablespoon of vanilla
Mix together the flour, baking powder, and salt and then put it aside. Cream the butter in a large bowl until light and fluffy. After that, add in the sour cream and beat in the sugar. Gradually, mix in the eggs, one at a time, and the vanilla. Make sure all the ingredient are incorporated. Pour the batter into a 9x13 inch pan, lined with buttered or oiled foil.
And for the pecan topping that goes on top:
- 1/2 a cup of brown sugar
- 1 cup of chopped pecans
- 1 teaspoon of cinnamon
- 2 tablespoons of butter, melted
As for the directions:
Mix the brown sugar, pecans, and cinnamon in a medium bowl. Combine the butter and stir until crumbly. Then, sprinkle the topping over the cake batter. Bake for 30-35 minutes.
Pecan coffee cake isn't a full treat without whipped cream and a strawberry on top!
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