Pecan Praline Coffee Cake Recipe
Introduction
Pecan Praline Coffee Cake is a delightfully moist and tender treat topped with a crunchy, cinnamon-spiced pecan praline. Perfect for breakfast, brunch, or an afternoon snack, this coffee cake combines buttery richness with a sweet, nutty topping that’s sure to please any crowd.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans
- ½ cup brown sugar
- 4 tbsp unsalted butter, melted (for topping)
- 1 tsp ground cinnamon
- 1 cup powdered sugar (for glaze, optional)
- 2 tbsp milk (for glaze, optional)
- ½ tsp vanilla extract (for glaze, optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Step 3: In another bowl, whisk the melted butter, sour cream, eggs, and vanilla extract together until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Step 5: In a small bowl, combine the chopped pecans, brown sugar, melted butter, and cinnamon. Stir until crumbly.
- Step 6: Pour the batter into the prepared pan and sprinkle the pecan praline topping evenly over the surface.
- Step 7: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: For the glaze (optional), whisk together powdered sugar, milk, and vanilla extract until smooth. Let the cake cool for 15-20 minutes before drizzling the glaze over the top.
Tips & Variations
- Don’t overmix the batter to keep the cake light and tender.
- Chop pecans evenly for the best caramelized topping texture.
- Line the pan with parchment paper or grease it well for easy removal.
- Use plain Greek yogurt instead of sour cream if you prefer.
- Make it nut-free by swapping pecans for rolled oats or omitting the topping.
- Add diced apples or blueberries to the batter for a fruity twist.
- Enhance the topping with a pinch of nutmeg or cardamom for extra warmth.
Storage
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag. Thaw before serving and enjoy warm or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works wonderfully as a substitute for sour cream and will maintain the cake’s moist texture.
How do I prevent the topping from sinking?
Make sure to sprinkle the topping evenly and gently press it on the batter’s surface before baking. Using chopped pecans of uniform size also helps the topping stay on top and caramelize nicely.
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Pecan Praline Coffee Cake Recipe
- Total Time: 50-55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Pecan Praline Coffee Cake offers a delightful balance of tender, moist cake with a sweet, crunchy pecan praline topping. Perfect for breakfast, brunch, or an afternoon treat, this cake features a buttery sour cream base and optional vanilla glaze for an extra touch of sweetness.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
For the Pecan Praline Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- 4 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the Oven and Prep the Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper to prevent sticking and ease cake removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine the Wet Ingredients: In another bowl, whisk melted unsalted butter, sour cream, eggs, and vanilla extract until smooth and well blended.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir just until combined, being careful not to overmix to keep the cake light and tender.
- Make the Pecan Praline Topping: In a small bowl, mix chopped pecans, brown sugar, melted butter, and ground cinnamon until crumbly and well incorporated.
- Assemble the Cake: Pour the batter into the prepared baking pan and evenly sprinkle the pecan praline topping over the surface.
- Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Make the Glaze (Optional): While the cake cools slightly (about 15-20 minutes), whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cooled cake for added sweetness.
Notes
- Do not overmix the batter to avoid a dense texture; stir just until combined.
- Chop pecans evenly to ensure uniform caramelization in the praline topping.
- Use parchment paper or grease the pan well for easy cake removal.
- Allow cake to cool before glazing to prevent the glaze from melting off.
- Kids can help sprinkle the topping, making baking more enjoyable.
- Sour cream can be substituted with plain Greek yogurt.
- For a nut-free version, replace pecans with rolled oats or omit the topping.
- Add diced apples or blueberries to the batter for a fruity variation.
- Enhance flavor with a pinch of nutmeg or cardamom in the topping.
- The cake can be made a day ahead and stored at room temperature wrapped tightly.
- Freeze leftover slices wrapped in plastic and stored in freezer bags for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan praline coffee cake, coffee cake recipe, pecan coffee cake, sour cream coffee cake, cinnamon topping, easy coffee cake, breakfast cake
