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Brown Sugar Pecan Coffee Cake

Active Time: 15 minutes

Total Time: 1 hour and 20 minutes

  • Fluted Square Mold
  • Perforated Baking Sheet
Print recipe

Ingredients

Cake Ingredients:

  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter (room temp)
  • 1 ½ cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
Streusel Ingredients:

  • 1 cup brown sugar, packed
  • 1 cup pecan, finely chopped
  • 1 teaspoon cinnamon
  • 4 tablespoon flour
  • 4 tbsp butter, melted

Instructions

Cake Instructions:

  1. Preheat oven to 325°F. Place a Flexipan Fluted Square Mold on a Medium Perforated Baking Sheet.
  2. With an electric mixer cream butter and sugar until light and fluffy. Beat in eggs one at a time. Set aside.
  3. In a separate mixing bowl, whisk together flour, baking soda, baking powder and salt. With the electric mixer on stir, slowly add the flour mixture one spoonful at a time.
  4. Add sour cream and vanilla and stir for an additional 30 seconds. Set aside.

Brown Sugar Streusel Instructions:

  1. Mix brown sugar, nuts, cinnamon, and flour until incorporated.
  2. Stir in melted butter until crumbly.
  3. Set aside.

Coffee Cake Instructions:

  1. Add 1/3 streusel mix into Fluted Square Mold already place on Medium Perforated Baking Sheet.
  2. Add half of the cake batter. Add another 1/3 of streusel.
  3. Top with remaining batter.
  4. Finish with remaining streusel.
  5. Bake in preheated oven for 55-65 minutes or until cake pulls away from pan, insert toothpick in middle of cake, if comes out clean, then the cake is done.
  6. Let cake cool cake on a rack in pan 30 minutes.
  7. Turn cake out onto a serving plate.

Enjoy!

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