Brown Sugar Pecan Coffee Cake

brown-sugar-pecan-coffee-cake
Photo by Anna Williams
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 653 calories
    • Fat 37 g
    • Sat Fat 18 g
    • Cholesterol 152 mg
    • Sodium 519 mg
    • Protein 8 g
    • Carbohydrate 74 g
    • Sugar 48 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 100 mg

Make the streusel: Heat oven to 350° F. Combine the pecans, butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a medium bowl until well combined; set aside.

Make the cake: Butter a 12-cup Bundt pan and dust with flour, tapping out the excess. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla, scraping down the sides twice. Reduce mixer speed to low and add the flour mixture and sour cream in alternate additions, mixing well between additions and ending with the flour mixture. Spread half the batter in the pan and top with half the streusel; repeat.

Ingredients

  1. Check For the streusel:
  2. Check 1 cup pecans, toasted and chopped
  3. Check 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  4. Check 1 cup packed dark brown sugar
  5. Check 2 teaspoons ground cinnamon
  6. Check 1/2 teaspoon pumpkin pie spice
  7. Check 1/2 teaspoon fine salt
  8. Check For the cake:
  9. Check 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
  10. Check 2 cups all-purpose flour, spooned and leveled, plus more for the pan
  11. Check 1 teaspoon baking powder
  12. Check 1 teaspoon baking soda
  13. Check 1/2 teaspoon fine salt
  14. Check 1/2 cup granulated sugar
  15. Check 1/4 cup packed dark brown sugar
  16. Check 3 large eggs, at room temperature
  17. Check 1 teaspoon pure vanilla extract
  18. Check 1 cup sour cream

Directions

  1. Make the streusel: Heat oven to 350° F. Combine the pecans, butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a medium bowl until well combined; set aside.
  2. Make the cake: Butter a 12-cup Bundt pan and dust with flour, tapping out the excess. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla, scraping down the sides twice. Reduce mixer speed to low and add the flour mixture and sour cream in alternate additions, mixing well between additions and ending with the flour mixture. Spread half the batter in the pan and top with half the streusel; repeat.
  4. Bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely. Wrap and store for up to 2 days at room temperature (or freeze for up to 2 weeks).