Who doesn’t love a flavorful and nutty coffee cake to enjoy with your favorite fall latte? This coffee cake has all the flavors and textures of a pecan pie and the smoothness of a buttermilk cake.
Author:Addie Gundry
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:10-12 1x
Category:Bakery
Ingredients
Scale
Cake
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
2 ounces cream cheese, room temperature
3 tablespoons unsalted butter, softened
1 large egg plus 1 large egg white
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup buttermilk
1/4 cup sour cream
Topping
1/3 cup light corn syrup
1/4 cup packed dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1 cup coarsely chopped pecans
1 large egg, beaten
Pinch kosher salt
Confectioners’ sugar for dusting
Instructions
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.
For the cake: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, cream cheese, and butter on medium-low speed until light. Add the egg and white and beat well. Blend in the vanilla. In a liquid measuring cup, whisk together the buttermilk and sour cream.
On low speed, add the flour mixture to the cream cheese mixture in 3 batches, alternating with the buttermilk mixture in 2 batches; beat until blended (do not overmix).
Pour the batter into the cake pan and bake for 30 to 35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack. Lower the oven temperature to 325 degrees F.
For the topping: In a large microwave-safe bowl, combine the corn syrup, brown sugar, butter, and cinnamon. Microwave for 1 minute. Stir until the mixture is smooth. Stir in 1/2 cup of the pecans, egg, and salt. Using a wooden skewer, poke several holes in the cake. Pour the topping over the cake. Sprinkle the remaining 1/2 cup pecans on top. Bake for 10 minutes.
Let the cake cool completely in the pan. Dust with confectioners’ sugar. Slice and serve.
