Pecan Coffee Cake

Buttery cake studded with crunchy pecans and swirled with a sweet cinnamon streusel

My grandmother never met a dessert she didn't love, especially if it involved nuts. Pecan pies, walnut cookies, almond biscotti – her repertoire was a testament to her adventurous spirit in the kitchen. This pecan coffee cake is a tribute to her memory, a recipe that captures both the warmth and the satisfying crunch of her favorite ingredients.

This recipe captures the essence of her baking magic. The moist and delicious crumb, thanks to the magic of sour cream and butter, is reminiscent of the countless coffee cakes I savored during my childhood visits. The generous pecan streusel topping, a symphony of brown sugar, cinnamon, and nutmeg, echoes her love for adding a delightful crunch and nutty flavor to her desserts.

Beyond Basic: A Coffee Cake with Soul

This recipe goes beyond your average coffee cake. It's a heartfelt homage to my grandmother's baking wisdom. The sour cream adds a touch of tang that cuts through the sweetness, just like she would often do with a squeeze of lemon juice. The butter, creamed with sugar, ensures a light and fluffy crumb, replicating the melt-in-your-mouth texture her cakes were famous for. The result? A coffee cake that's not just delicious, but also carries a special warmth – a taste of tradition and love baked into every bite.

Effortless Elegance: Baking Up a Legacy

Don't be fooled by the impressive results – this coffee cake is surprisingly easy to make, making it perfect for carrying on the tradition of effortless baking excellence my grandmother embodied. The batter comes together in a flash, and the streusel topping requires only a few ingredients. Here are a few tips for guaranteed coffee cake success, inspired by Grandma's wisdom:

• Sour Cream Magic: Let your sour cream come to room temperature before using it, just like Grandma always did. This ensures it incorporates smoothly into the batter, resulting in a homogenous and even crumb.

• Don't Overmix: Once the dry ingredients are added to the wet ingredients, mix only until just combined. Overmixing can lead to a tough cake, a cardinal sin in Grandma's baking book.

• Streusel Sensations: The pecan streusel topping is what takes this coffee cake to the next level. Ensure your butter is cold when cutting it into the dry ingredients for the crumble, just like Grandma taught me. This creates those delightful little pockets of buttery goodness throughout the topping.
  

The Streusel Symphony: A Flavor Explosion Honoring Tradition

The pecan streusel topping on this coffee cake is pure magic, a tribute to Grandma's love for adding a touch of elegance and flavor to her desserts. Here's a breakdown of the flavor profile:

• Brown Sugar: Brown sugar adds a deep, complex sweetness that complements the richness of the cake, echoing the warmth Grandma loved in her desserts.

• Pecans: Chopped pecans provide a delightful crunch and nutty flavor to the topping, a signature element in many of her bakes.

• Cinnamon & Nutmeg: These warm spices add a touch of warmth and depth to the overall flavor profile, reminiscent of the cozy and inviting flavors Grandma's kitchen was known for.

Don't be afraid to experiment with the streusel topping within the spirit of Grandma's baking philosophy!  Add a pinch of ginger for a touch of warmth, or a splash of vanilla extract for extra sweetness. You can even swap out the pecans for another nut, like almonds or walnuts, just like Grandma would have encouraged creativity in the kitchen.

With this recipe and a little baking love, you'll be whipping up coffee cakes that are not only delicious but also carry a legacy of love and tradition. So preheat your oven, gather your ingredients, and get ready to create a taste sensation that will have everyone asking for seconds, and perhaps evoke some warm memories of their own

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Pecan Coffee Cake Recipe

SERVINGS: 12 SERVINGS | TIME: 1 HOUR | SOURCE: BAKED & SMOKED

Ingredients

For the Cake

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1 tablespoon baking powder

• 1 cup butter, softened

• 1 cup sour cream

• 1 1/2 cups granulated sugar

• 2 eggs

• 1 tablespoon vanilla extract

For the Topping 

• 1/2 cup brown sugar

• 1 cup chopped pecans

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 2 tablespoons butter, melted

Preparation

Step 1

Preheat oven to 350 degrees F. Line a 9x13 inch pan with parchment, and lightly grease with vegetable oil or cooking spray.

Step 2

Sift together the flour, baking powder, and salt; set aside.

Step 3

In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

Step 4

To make the topping, in a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.

Step 5

Bake for 30 - 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove parchment. Enjoy!