Cinnamon Pecan Coffee Cake

Cinnamon Pecans, coffee, and cake? Say less! This delectable coffee cake has our Cinnamon Pecans in the cake and streusel, leaving you wanting more cinnamon. The acid from the sour cream helps keep this cake light and airy. Enjoy with your favorite cuppa joe or tea!

Ingredients

For the cake,

• 1 ½ sticks (12 Tablespoons) unsalted butter, room temperature

• 1 ½ cups granulated sugar

• 3 eggs, large

• 1 ½ teaspoon vanilla extract

• 1 ¼ cups sour cream

• 2 ½ cups all purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ½ cup Cinnamon Pecans

For the streusel,

• ¼ cup light brown sugar, packed

• ½ cup all-purpose flour

• ¼ teaspoon salt

• 3 tablespoons butter, cold, cut into pieces

• 1 cup Cinnamon Pecans

Directions

• Preheat oven to 350℉. Grease and flour a 9 x 13 pan, set aside.

• With a hand mixer (or stand mixer) cream the butter and sugar until fluffy, about 4-5 minutes.

• Beat in the eggs, one at a time.

• Add the vanilla and sour cream. Mix until thoroughly combined.

• In a medium bowl, sift together flour, baking powder, baking soda, and salt.

• Add the flour mixture to the batter, mixing on low. Mix until just combined and stir with a spatula to make sure the batter is completely mixed.

• Stir in Cinnamon Pecans. Set aside.

• For the streusel, combine the brown sugar, flour, salt, and butter in a medium bowl. Once combined, stir in the Cinnamon Pecans.

• Pour half of the batter into the previously prepared pan. Spread half of the streusel on the batter and pour the remaining batter in the pan. Top with remaining streusel.

• Bake for 50-60 minutes, until a toothpick comes out clean. Let cool before serving.

• Enjoy!