Introduction

This Pecan Praline Coffee Cake is a delightful treat combining a moist, tender crumb with a sweet, crunchy pecan topping. Perfect for breakfast, brunch, or an afternoon snack, it’s easy to make and sure to impress with its buttery, caramelized flavors. Adding the optional glaze elevates it even further, making every bite irresistible.

A two-layer square piece of cake sits on a white plate with a green cloth underneath. The bottom layer is light and fluffy with a pale cream color and a slightly crumbly texture. Between the two layers is a filling made of chopped nuts and a brown sugary mixture. The top layer is similar to the bottom, but the surface is covered with more chopped nuts and a baked, golden-brown sugary topping that looks crunchy. In the background, there is part of another piece of cake and a clear glass jar with white liquid inside. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 together the melted butter, sour cream, eggs, and vanilla extract until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake light.

Step 5: In a small bowl, combine the chopped pecans, brown sugar, melted butter, and ground cinnamon. Mix until crumbly to create the praline topping.

Step 6: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the pecan praline topping evenly over the batter.

Step 7: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.

Step 8: (Optional) To make the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the cake once it has cooled for 15–20 minutes.

Tips & Variations

Don’t overmix the batter to keep the cake tender and light.

Chop pecans evenly for a beautifully caramelized topping.

Line your pan with parchment paper or grease well to easily remove the cake.

Use plain Greek yogurt instead of sour cream if you prefer.

Make it nut-free by substituting pecans with rolled oats or skipping 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.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking mix, but results may vary. Be sure to choose a blend suitable for cakes for best texture.