Pecan Coffee Cake

    Pecan Coffee Cake


    573 people made this

    This is a great recipe that has a moist base cake then a sweet, cinnamon and pecan layer that is added before it is baked.

    Serves: 12 

    • Cake
    • 2 cups (250g) plain flour
    • 1/4 teaspoon salt
    • 1 tablespoon baking powder
    • 250g butter, softened
    • 1 cup (250ml) sour cream
    • 1 1/2 cups (345g) white sugar
    • 2 eggs
    • 1 tablespoon vanilla essence
    • Pecan Topping
    • 1/2 cup brown sugar
    • 1 cup chopped pecans
    • 1 teaspoon ground cinnamon
    • 2 tablespoons butter, melted

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Line a 23x33cm cake tin with aluminium foil and lightly grease with vegetable oil or cooking spray.
    2. Cake: Sift together the flour, baking powder and salt; set aside.
    3. In a large bowl cream the butter until light and fluffy. Gradually beat in sour cream then the sugar.
    4. Beat in the eggs one at a time then stir in the vanilla.
    5. By hand fold in the flour mixture mixing just until incorporated. Spread batter into prepared tin.
    6. Pecan Topping: In a medium bowl mix together brown sugar, pecans and cinnamon.
    7. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
    8. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
    9. Let cool in pan for 10 minutes then turn out onto a cake rack and remove foil.

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