This is a very moist coffee cake made in a 9-inch springform pan. It comes together quickly and has a nutty, cinnamon sugar topping. It goes perfectly with a steaming hot cup of coffee or tea. Enjoy!

Cinnamon Sugar Pecan Coffee Cake 

Cinnamon Sugar Pecan Topping

One, 9-inch springform pan
non-stick cooking spray
parchment paper
1 cup chopped pecans
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350ºF. Cut parchment paper to fit bottom of springform pan. Spray pan with non-stick spray. Place parchment paper in bottom of pan and spray again. Toast pecans 3 minutes. They won’t be too brown but will toast more as the coffee cake bakes. While pecans are toasting; mix sugar and cinnamon together in a medium bowl. After 3 minutes remove pecans from oven and pour into cinnamon sugar mixture. Stir and set aside. 

Coffee Cake Batter

1/2 cup unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons vanilla bean paste or 1 and 1/2 teaspoons pure vanilla extract
1 cup sour cream, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt

Using a stand mixer with the paddle attachment; beat butter and sugar together on medium speed for 4 minutes.  Add eggs, one at a time mixing until fully incorporated. Add vanilla paste and sour cream. Mix and scrape down sides of bowl. Mix flour, baking soda and salt together in a small bowl. Gradually add flour to butter mixture 1/2 cup at a time. Scrape sides and bottom of bowl and briefly mix again.

Pour batter into prepared pan. Smooth top until it is level. Sprinkle crumb topping over cake batter. Spread out in an even layer. Bake 40-45 minutes or until a toothpick inserted in center of cake comes out clean. Remove cake from oven. Set on a wire rack to cool completely before removing cake from pan. Makes One, 9-inch coffeecake. Tip: vanilla bean paste is an expensive ingredient but adds vanilla bean flavor. If you don’t have vanilla bean paste; vanilla extract will work just fine! If you don’t have kosher salt, use 1/8 teaspoon iodized salt.

Published in The News and Neighbor on January 4, 2023.