Pecan coffee cake
The cake recipe you need for this fall !
Fall is around the corner so I am showing you my favourite cake for this season featuring New Mexico pecans and sour cream for the fluffiest and most delicious cake ! Featuring a soft and moist sponge thanks to thr sour cream, and a crispy pecan cinammon streusel I promise this is one of the most addictive cakes you will try.
Despite its name coffee cake doesn’t have any coffee in it and the name simply indicates it’s meant to be had with coffee. But I’m one of those who believes there can never be too much coffee so I’ve included some espresso powder in the streusel !
This pecan coffee cake is delightful alongside a cup of coffee or tea in the morning, as a snack or dessert. Make it for a birthday bake, a coffee catch-up with a friend, or a bring it to work— it is a crowd pleaser that will quickly become everyone’s favourite bake.
🌱Vegetarian
🍽️ 6-8 portions
Ingredients
Crumb Topping
100g pecans, finely chopped
90g light brown sugar
35g melted butter
25g plain flour
1 tsp cinnamon
2 tsp espresso powder
pinch salt
Cake
210g flour
1 tsp baking powder
¾ tsp baking soda
pinch salt
200g white sugar
120g butter, softened
2 large eggs
240g sour cream (100g sour cream + 150g pumpkin)
1 tsp vanilla
Icing
80g powdered sugar
25g single cream
Method
First make your crumb topping by mixing all ingredients in a bowl with a spoon until throughly combined. Refrigerate while you make the cake batter
Now prepare the cake batter. In a bowl mix all dry ingredients together: flour, salt, baking soda and baking powder. In a separate bowl beat the sugar and eggs until pale and fluffy. The mix in the softened butter and finally whisk in sour cream and vanilla.
Now add the dry ingredients into the wet ingredients bowl.
Take a 20x20cm square baking tin and line it up with parchment paper. Now pour half of the batter into the tin and spread it in an even layer. Sprinkle half of the pecan topping evenly on top of the batter. Add the remaining batter by spoonfuls evenly on top of the pecan topping (this makes it more easy to spread), then gently spread the batter out into an even layer. Sprinkle the remaining pecan topping evenly on top of the batter.
Bake for 50min at 180C or until a toothpick inserted in the middle of the cake comes out clean. Transfer the baking tin to a wire rack and let it cool for at least 10-15 minutes before serving. Meanwhile make the icing by mixing the powdered sugar and the cream and drizzle it over the cake while it is still hot.
FAQS and Tips
This cake is best enjoyed the first two days after baking it. Cover it with a cling film to make sure it doesn’t dry out after baking it. It does dry out easily so it tastes best made fresh!
