Cinnamon Pecan Praline Coffee Cake
Description
Cinnamon Pecan Praline Coffee Cake is a rich, buttery cake layered with warm cinnamon sugar and crunchy pecans, then topped with a sweet praline glaze. Perfect for breakfast, brunch, holiday gatherings, or an afternoon coffee break, this moist coffee cake combines comforting flavors with a tender crumb and irresistible nutty topping. The praline glaze adds a caramel-like sweetness that complements the cinnamon-spiced cake beautifully, making every bite indulgent and satisfying.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Pecan Layer
- ½ cup chopped pecans
- â…“ cup brown sugar
- 1 teaspoon ground cinnamon
For the Praline Glaze
- ¼ cup brown sugar
- 2 tablespoons butter
- 2 tablespoons heavy cream
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, combine eggs, sour cream, melted butter, and vanilla.
- Stir wet ingredients into dry ingredients until just combined.
- In a small bowl, mix pecans, brown sugar, and cinnamon.
- Spread half the batter into the prepared pan. Sprinkle half of the pecan mixture over the batter.
- Add the remaining batter and top with the remaining pecan mixture.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, heat brown sugar, butter, and cream in a small saucepan until smooth. Remove from heat and whisk in powdered sugar.
- Drizzle the warm glaze over the cooled coffee cake before serving.
Servings
12 servings
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 4g
- Fat: 16g
- Carbohydrates: 41g
- Fiber: 1g
- Sugar: 24g
- Sodium: 180mg
Benefits
- Pecans provide healthy fats, antioxidants, and minerals.
- A satisfying treat for special occasions and gatherings.
- Sour cream helps create a moist and tender texture.
- Pairs wonderfully with coffee, tea, or milk.
Recipe Notes
- Toast the pecans before using for deeper flavor.
- Avoid overmixing the batter to keep the cake light and tender.
- Allow the cake to cool slightly before glazing.
Tips
- Use room-temperature eggs and sour cream for even mixing.
- Store covered at room temperature for up to 2 days.
- Warm individual slices briefly before serving for the best texture.
- Add a pinch of nutmeg for extra warmth and spice.
Q&A
Q: Can I make this cake ahead of time?
A: Yes, bake it a day in advance and add the glaze before serving.
Q: Can I substitute walnuts for pecans?
A: Absolutely. Walnuts provide a similar crunch and flavor.
Q: How do I store leftovers?
A: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Q: Can I freeze this coffee cake?
A: Yes. Freeze the unglazed cake for up to 2 months. Thaw and glaze before serving.