Description

This Pecan Praline Coffee Cake is a delightful treat combining a moist, tender cake with a rich, crunchy pecan praline topping and an optional sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, this cake offers a perfect balance of buttery sweetness and nutty flavor with a hint of cinnamon spice.

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 prepare your 9×9-inch baking pan by greasing it well or lining it with parchment paper to ensure easy removal after baking.
Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined to create a uniform dry mixture.
Combine the Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, sour cream, eggs, and vanilla extract until the mixture is smooth and homogenous.
Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients and gently stir just until all ingredients are incorporated. Be careful not to overmix to maintain a light, tender texture.
Make the Pecan Praline Topping: In a small bowl, combine the chopped pecans, brown sugar, melted butter, and ground cinnamon, mixing until crumbly and evenly coated.
Assemble the Cake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the pecan praline topping uniformly over the surface to ensure every bite has a crunchy topping.
Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked and moist inside.
Make the Glaze (Optional): While the cake cools slightly for 15-20 minutes, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm cake to add a sweet finishing touch.

Notes

Don’t overmix the batter to prevent a dense cake; stir just until combined.
Chop pecans evenly for a perfect caramelized praline topping.
Line or grease your pan well to make cake removal easier.
Allow the cake to cool before glazing to avoid the glaze melting off.
Use plain Greek yogurt instead of sour cream as a substitute.
For a nut-free version, substitute pecans with rolled oats or omit the topping.
Add diced apples or blueberries for added fruitiness.
Try adding nutmeg or cardamom to the topping for a warm spice note.
The cake can be made a day ahead and stored at room temperature, with glaze added just before serving.
Leftover cake can be stored in an airtight container for up to 3 days or frozen in individually wrapped slices.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pecan praline coffee cake, coffee cake, pecan topping, praline topping, cinnamon coffee cake, breakfast cake, easy coffee cake recipe