🥮 Cinnamon Pecan Praline Coffee Cake
Description
This Cinnamon Pecan Praline Coffee Cake is irresistibly soft, buttery, and layered with warm cinnamon sugar and crunchy toasted pecans. Topped with a rich homemade praline glaze, every bite melts in your mouth with the perfect balance of sweetness and spice. It’s the ultimate breakfast treat, brunch centerpiece, or afternoon dessert to enjoy with a hot cup of coffee or tea. Moist, fluffy, and bursting with comforting flavors, this coffee cake is guaranteed to become a family favorite.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
For the Cinnamon Pecan Filling
- ¾ cup chopped pecans
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp melted butter
For the Praline Glaze
- ½ cup butter
- ½ cup brown sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
- ¼ cup chopped toasted pecans
Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch square or round baking pan.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
Step 4: Add the Wet Ingredients
Beat in the eggs one at a time, then mix in the vanilla extract. Add the sour cream and stir until smooth.
Step 5: Combine the Batter
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Step 6: Make the Filling
Combine the chopped pecans, brown sugar, cinnamon, and melted butter in a small bowl.
Step 7: Assemble the Cake
Spread half of the batter into the prepared pan. Sprinkle the cinnamon pecan mixture evenly over the batter. Top with the remaining batter and smooth the surface.
Step 8: Bake
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
Step 9: Prepare the Praline Glaze
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Simmer for 2 minutes, then remove from the heat. Whisk in the vanilla extract and powdered sugar until smooth. Fold in the toasted pecans.
Step 10: Finish
Drizzle the warm praline glaze generously over the cooled coffee cake. Allow the glaze to set for a few minutes before slicing and serving.
Tips
- Toast the pecans before using them for a richer, nuttier flavor.
- Do not overmix the batter to keep the cake soft and tender.
- Serve slightly warm for the best texture and flavor.
- Pair with coffee, chai, or hot chocolate for a cozy treat.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week and warm individual slices before serving.
- Freeze unfrosted cake for up to 2 months.
Q&A
Q: Can I use walnuts instead of pecans?
Yes, walnuts make an excellent substitute.
Q: Can I make this cake ahead of time?
Absolutely. Bake the cake a day in advance and add the praline glaze just before serving.
Q: Why is it called coffee cake?
Coffee cake is traditionally served with coffee but usually does not contain coffee as an ingredient.
Q: Can I add cream cheese?
Yes! Swirl softened cream cheese into the batter for an extra rich variation.
Servings
10–12 slices
Nutrition (Per Slice, Approximate)
- Calories: 470
- Protein: 5g
- Carbohydrates: 55g
- Fat: 26g
- Saturated Fat: 13g
- Fiber: 2g
- Sugar: 34g
- Sodium: 230mg