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

Scale

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