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I started creating this Pecan Streusel Coffee Cake because I wanted a recipe that could bring a warm and peaceful feeling to my mornings. The first time I baked this Pecan Streusel Coffee Cake the aroma of cinnamon and toasted pecans filled my home and made the entire moment feel calm and comforting. That experience inspired me to refine the recipe until it became something simple, reliable, and perfect for anyone who enjoys a soft cake with a crunchy pecan topping.
This Pecan Streusel Coffee Cake is designed for anyone who loves a tender sour cream cake with a rich nutty streusel layer. It is easy to make and offers bakery style flavor without complicated steps which makes it ideal for breakfast, brunch, or a cozy afternoon treat.
Step by Step Instructions
Step 1: Preheat and prepare your pan
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Grease an eight inch or nine inch baking pan and line it with parchment paper so that you can lift the cake easily. I use the Pan Bakeware 8×8 Square Pan because it heats evenly. If you do not have it, use your own trusted pan from your kitchen. I want you to feel comfortable using what you already have.
Step 2: Make the pecan streusel
Place the brown sugar, flour, and ground cinnamon into a mixing bowl. Add the butter and rub it with your fingertips until crumbs form. Add the chopped toasted pecans and combine. I use the OXO Good Grips 3 Quart Mixing Bowl because it stays stable on the counter. You can use any bowl you already have and it will work perfectly.
Step 3: Toast and chop the pecans
If your pecans are not already toasted, place them on a tray and toast them in the oven for five to seven minutes at 160 degrees Celsius until fragrant. Allow them to cool, then chop them to the size you prefer.
Step 4: Cream the butter and sugar
Place the softened butter and granulated sugar into a large mixing bowl. Use the KitchenAid Classic Hand Mixer to beat the mixture until pale and airy. If you do not own a mixer you can use a whisk with patience. Add the eggs one at a time and mix thoroughly. Add the vanilla extract and mix gently.
Step 5: Combine the dry ingredients
Place the flour, baking powder, baking soda, and salt in a bowl. Mix until everything is evenly combined.
Step 6: Finish the batter
Add the dry ingredients into the wet mixture in parts and alternate with the sour cream. Fold gently until the batter becomes smooth. Avoid overmixing to keep the cake tender.
Step 7: Assemble the cake
Spread half of the batter into the prepared pan. Sprinkle half of the streusel over it. Add the remaining batter and smooth the top. Sprinkle the rest of the streusel evenly across the surface.
Step 8: Bake
Place the pan in the oven and bake for thirty five to forty five minutes until the top is golden and a toothpick inserted into the center comes out clean.
Step 9: Cool the cake
Cool the cake in the pan for fifteen minutes. Lift it out using the parchment paper. Place it on a cooling rack and let it cool fully before slicing.
Step 10: Serve and store
Slice the cake gently. Store the cake covered at room temperature for one to two days or refrigerate for up to four days.
Pecan Streusel Coffee Cake
This pecan streusel coffee cake is made with a soft sour cream batter and a crunchy cinnamon pecan streusel that creates the perfect contrast with every bite. It bakes beautifully in a single pan and offers warm bakery style flavor without complicated steps. Each slice carries the richness of pecans, the sweetness of brown sugar, and the gentle flavor of vanilla. This recipe is ideal for breakfast, brunch, afternoon snacking, and cozy autumn days when you want to bake something simple, inviting, and deeply comforting.
Pecan Streusel Coffee Cake Ingredients
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 6g30%
- Cholesterol 60mg20%
- Sodium 220mg10%
- Potassium 120mg4%
- Total Carbohydrate 45g15%
- Dietary Fiber 2.5g10%
- Sugars 22g
- Protein 5g10%
- Vitamin A 300 IU
- Vitamin C 0.2 mg
- Calcium 60 mg
- Iron 1.2 mg
- Vitamin E 0.5 IU
- Vitamin K 1.5 mcg
- Thiamin 0.05 mg
- Riboflavin 0.06 mg
- Niacin 1.2 mg
- Vitamin B6 0.03 mg
- Folate 20 mcg
- Vitamin B12 0.2 mcg
- Biotin 2 mcg
- Pantothenic Acid 0.3 mg
- Phosphorus 80 mg
- Iodine 15 mcg
- Magnesium 30 mg
- Zinc 0.6 mg
- Selenium 4 mcg
- Copper 0.1 mg
- Manganese 0.6 mg
- Chromium 0.8 mcg
- Molybdenum 4 mcg
- Chloride 220 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use full fat sour cream for best texture.
Toast pecans before chopping for stronger flavor.
Do not overmix the batter to avoid a dense crumb.
If the top browns too quickly, lightly tent the pan with foil.
You can freeze slices in airtight wrapping for up to one month.
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Frequently Asked Questions
Q: Can I replace sour cream with yogurt ?
Yes you can use plain full fat yogurt but the texture will be slightly lighter.
Q: Can I use oil instead of butter ?
Butter gives better flavor and structure. Oil changes the crumb and the streusel texture.
Q: Can I reduce the sugar ?
Reducing sugar in the batter is possible but the streusel balance may change.
Q: Can I bake this in a round pan ?
Yes an eight or nine inch round pan works similarly.
Q: Can I double the recipe ?
Yes double it and bake in a nine by thirteen inch pan with a longer bake time.
