70 minutes
This delightful coffee cake is perfect for any occasion. With a cinnamon pecan streusel topping and a moist, tender cake, it’s sure to be a hit.
Light brown sugar, packed
cups
cups
cups
Unsalted Butter, softened and melted
tablespoons
tablespoons
Pecans, chopped coarse
cups
tablespoons
teaspoons
teaspoons
cups
each
1. Preheat the Oven
Preheat your oven to 350°F and adjust the oven rack to the middle position. This ensures even baking.
2. Prepare the Pans
Grease two 9-inch round cake pans thoroughly. This prevents the cake from sticking and ensures easy removal.
3. Make the Topping
In a medium bowl, combine the brown sugar, granulated sugar, flour, softened butter, and cinnamon. Use your fingers to mix until the mixture resembles wet sand. This helps the butter incorporate evenly. Then, add the chopped pecans and set aside.
4. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Whisking aerates the flour and evenly distributes the leavening agents.
5. Mix the Wet Ingredients
In another medium bowl, whisk together the sour cream, brown sugar, granulated sugar, eggs, and melted butter until smooth. The smooth mixture ensures that the cake will be tender and moist.
6. Combine the Mixtures
Gently fold the wet mixture into the dry mixture using a spatula. Fold until the batter is smooth with some streaks of flour remaining. This method prevents overmixing, which can make the cake dense and tough.
7. Transfer the Batter
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula for even baking.
8. Add the Topping
Sprinkle the prepared streusel topping evenly over both cakes, ensuring each cake is covered generously.
9. Bake the Cakes
Place the pans in the oven and bake for 25 to 30 minutes, switching and rotating the pans halfway through. Check for doneness by inserting a toothpick into the center; it should come out with a few crumbs attached.
10. Cool the Cakes
Allow the cakes to cool in their pans on a wire rack for 15 minutes. This helps them set and makes them easier to handle.
Add finely chopped apples to the batter and layer some of the apple pieces with the streusel in the middle of the cake. Increase the cinnamon in the recipe to complement the apples.
Incorporate pumpkin puree into the batter and add pumpkin pie spice to both the batter and the streusel topping. Swap pecans for pepitas (pumpkin seeds) in the streusel for a seasonal touch.
Replace pecans with almonds in the streusel and fold fresh blueberries into the cake batter. Add lemon zest to both the batter and the streusel topping for a citrusy twist.
Fold raspberries into the cake batter and replace pecans with sliced almonds in the streusel. Add almond extract to the batter to enhance the flavor.
Substitute walnuts for pecans in the streusel and fold chocolate chips into the cake batter. You could also add cocoa powder to the streusel for a double chocolate effect.
Avoid over-mixing the batter to prevent a tough cake. Mix just until the flour is incorporated using a low speed on a stand mixer.
Start checking the cake 5-10 minutes before the recipe suggests. It's done when a toothpick comes out clean or with a few moist crumbs.
Add a layer of streusel in the middle of the batter as well as on top for an additional ribbon of flavor and texture.
Ensure that all your ingredients, especially eggs and sour cream, are at room temperature for even mixing and a better rise.
Let the cake cool in the pan and then on a wire rack before cutting into it to allow flavors to meld and the cake to firm up.
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