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Caramel Pecan Cinnamon Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 10 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Pecan Cinnamon Coffee Cake is a moist and flavorful treat, featuring a tender cinnamon-spiced crumb rich with sour cream and butter, topped with crunchy chopped pecans and swirled with luscious caramel sauce for a perfect balance of sweetness and texture. Ideal for breakfast, brunch, or a cozy dessert, this coffee cake combines classic flavors with a delightful caramel twist.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sour cream
  • 4 large eggs
  • 2 teaspoons vanilla extract

Sugars

  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed

Toppings and Mix-ins

  • 1 cup pecans, chopped
  • 1/2 cup caramel sauce

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish thoroughly to ensure the cake releases easily after baking.
  2. Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which will help incorporate air and provide a tender crumb.
  3. Add eggs: Add in the eggs one at a time, mixing well after each addition to fully incorporate and create a smooth batter.
  4. Incorporate sour cream and vanilla: Stir in the sour cream and vanilla extract until the wet ingredients are fully combined, adding moisture and richness to the cake batter.
  5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
  6. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, mixing only until just combined to avoid overmixing, which can toughen the cake.
  7. Fold in pecans: Gently fold in the chopped pecans, distributing them evenly throughout the batter without deflating it.
  8. Layer and add caramel: Pour half of the batter into the prepared baking dish and evenly drizzle half of the caramel sauce over it. Then add the remaining batter on top and finish with the rest of the caramel sauce, swirling the caramel gently with a knife to create a marbled effect.
  9. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
  10. Cool: Allow the cake to cool in the pan for about 10 minutes before serving to let it set and make handling easier.

Notes

  • Use room temperature butter and eggs for best mixing results.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor and a healthier option.
  • Chop pecans to your preferred size, smaller pieces create a more even texture.
  • For extra flavor, lightly toast the pecans before folding them into the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat slices gently in the microwave for a warm, freshly baked taste.
  • Make sure not to overbake to keep the cake moist.

Find it online: https://cookedbylina.com/caramel-pecan-cinnamon-coffee-cake-recipe/