Go Back
- 2 cups all-purpose flour - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup buttermilk, at room temperature - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup pecans, chopped coarsely - 1 teaspoon ground cinnamon - 1/4 cup powdered sugar (for optional dusting) You can make some swaps if needed. - Use coconut oil instead of butter for a dairy-free option. - Swap buttermilk with regular milk and add 1 teaspoon of vinegar. - If you lack pecans, walnuts or almonds work well. - Use brown sugar or honey instead of granulated sugar for sweetness. - Flour gives structure to the cake. It helps the cake rise and hold its shape. - Brown sugar adds moisture and richness. It creates that sweet, caramel flavor. - Granulated sugar balances the sweetness. It helps the cake to brown nicely. - Butter makes the cake tender and adds flavor. Softening it helps create a light texture. - Buttermilk keeps the cake moist and adds a subtle tang. It works with baking soda for fluffiness. - Eggs bind the ingredients and provide moisture. They help the cake rise while baking. - Vanilla extract enhances the cake's flavor. It makes each bite more delicious and fragrant. - Baking powder and baking soda are leavening agents. They help the cake rise and become fluffy. - Salt boosts the flavors in the cake. It balances sweetness and makes everything taste better. - Pecans add a crunchy texture and nutty flavor. They complement the sweetness of the cake. - Ground cinnamon brings warmth and spice. It adds a comforting note to each bite. - Powdered sugar is for dusting. It adds a lovely finishing touch and a bit of sweetness. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x13 inch baking dish. Lightly grease it with butter or use parchment paper. Parchment helps the cake lift out easily after baking. In a large bowl, combine softened butter, brown sugar, and granulated sugar. Use an electric mixer to beat them together. Mix until the mixture is light and fluffy, about 3-4 minutes. Next, add the eggs one at a time. Mix well after each egg. Finally, pour in the vanilla extract and blend until fully combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures that all dry ingredients mix well. Gradually add this dry mix to the butter mixture. Alternate with buttermilk, starting and ending with dry ingredients. Mix gently until combined. Don’t overmix; this helps keep the cake fluffy. Pour the batter into the prepared baking dish. Smooth the top with a spatula. Place it in the oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. After baking, take the cake out of the oven. Let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. For a sweet touch, dust the top with powdered sugar before slicing. Serve the cake on a beautiful platter, and enjoy it with coffee! To make a perfect brown sugar pecan coffee cake, be careful with your mixing. Overmixing can lead to a dense cake. Mix just until you see no dry flour. Also, check your oven temperature. An oven that runs hot may burn your cake. Use an oven thermometer for accuracy. To keep your cake fluffy, use room temperature ingredients. Cold eggs and buttermilk can cause the batter to clump. Also, when you fold in the pecans, be gentle. This helps maintain the air you added while mixing. Finally, avoid opening the oven door while baking. This can cause the cake to sink. You will need a few tools for this recipe. Here’s what I recommend: - A large mixing bowl - An electric mixer - A whisk for dry ingredients - A spatula for folding in pecans - A 9x13 inch baking dish - A wire rack for cooling Having these tools ready will make your baking easier and more fun! {{image_4}} If you want to make this coffee cake nut-free, simply leave out the pecans. The cake will still taste great! You can add seeds like pumpkin or sunflower seeds for a nice crunch. These seeds add texture without the nut flavor. Want to mix things up? You can add chocolate chips or fruits to your cake. Chocolate chips give a sweet surprise in every bite. Use about one cup of chocolate chips for a rich flavor. If you prefer fruits, try adding berries like blueberries or raspberries. They add freshness and a bit of tartness. You can use about one to two cups of fresh fruit. Just fold them in gently to keep the cake fluffy. Adding a glaze or frosting can take your coffee cake to the next level. A simple glaze made with powdered sugar and milk is easy to make. Just mix one cup of powdered sugar with two tablespoons of milk for a smooth, sweet topping. Drizzle this over the cooled cake for a lovely finish. For a richer option, cream cheese frosting works well too. Blend four ounces of cream cheese with one cup of powdered sugar. This adds a creamy texture and pairs well with the cake's flavor. To keep your brown sugar pecan coffee cake fresh, store it in an airtight container. This helps keep the moisture in and prevents it from drying out. If you plan to eat it within a few days, you can leave it at room temperature. Just ensure it's covered well. For longer storage, place it in the fridge. It can stay fresh for up to a week when refrigerated. If you want to save some for later, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This will help keep it fresh. You can freeze the cake for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. When you want to reheat your coffee cake, the oven is the best choice. Preheat your oven to 350°F (175°C). Place the cake in the oven for about 10-15 minutes. This will warm it up nicely without drying it out. You can also use the microwave for quick reheating. Just heat it for about 20-30 seconds. Enjoy it warm with a sprinkle of powdered sugar on top! Yes, you can make this coffee cake ahead of time. Bake it and let it cool. Wrap it in plastic wrap or foil. Store it at room temperature for up to two days. For longer storage, freeze it for up to three months. Thaw it overnight in the fridge before serving. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. You can also gently press the top; it should spring back. If it leaves a dent, it needs more time. Yes, you can use other nuts. Walnuts or almonds work well. Just chop them coarsely like the pecans. Keep in mind that each nut adds its unique flavor. So, choose one you enjoy. This cake is perfect with coffee or tea. You can also serve it with whipped cream or a scoop of vanilla ice cream. Fresh berries add a nice touch too. They balance the sweetness and add color. When stored properly, the coffee cake lasts about two days at room temperature. If you keep it in the fridge, it can last up to a week. If frozen, it stays good for three months. This blog covered essential ingredients and tips for making a delicious coffee cake. You learned about ingredient substitutions, important steps, and how to avoid common mistakes. We also explored variations, storage tips, and answers to FAQs. Remember, baking is fun! Take your time, experiment, and enjoy each bite. This cake will please everyone and offer a warm touch to any gathering. Happy baking!

Brown Sugar Pecan Coffee Cake

Indulge in the perfect blend of flavors with this delicious Brown Sugar Pecan Coffee Cake recipe! With tender cake layers and a crunchy pecan topping, it's an irresistible treat for any occasion. Follow our simple steps to create this delightful dessert, ideal for brunch or an afternoon pick-me-up. Want to impress your guests? Click through to explore the recipe and bring a taste of sweetness to your table!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened at room temperature

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pecans, chopped coarsely

1 teaspoon ground cinnamon

1/4 cup powdered sugar (for optional dusting)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly with butter or lining it with parchment paper for easy lifting after baking.

    In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes.

      Incorporate the eggs one at a time, ensuring to mix well after each addition. Finally, blend in the vanilla extract until fully combined.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well mixed.

          Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, gently mixing between additions until just combined. Avoid overmixing, as this keeps the texture light and fluffy.

            Carefully fold in the chopped pecans, ensuring they are evenly distributed throughout the batter without overworking it.

              Pour the batter evenly into the prepared baking dish and use a spatula to smooth the top for an even bake.

                Place the baking dish in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

                  After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.

                    Once cooled, if you wish to add a touch of sweetness, dust the top of the cake with powdered sugar before slicing and serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                        - Presentation Tips: Cut the coffee cake into neat squares, and serve them on a beautiful platter. For an elegant finishing touch, garnish each square with a whole pecan on top. This cake pairs delightfully with a fresh cup of coffee, making it perfect for brunch or an afternoon treat!