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Cinnamon Pecan Coffee Cake

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.
  • Servings: 10-12
  • Prep Time: 30 minutes
  • Cook Time: 40-45 minutes

Ingredients

CAke

  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ 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
  • ½ cup buttermilk
  • ¼ cup sour cream

Topping

  • 1/3 cup light corn syrup
  • ¼ cup packed dark brown sugar 2 tablespoons unsalted butter
  • ½ teaspoon ground cinnamon 1 cup coarsely chopped pecans 1 large egg, beaten
  • Pinch kosher salt
  • Confectioners’ sugar for dusting

Directions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
2. 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.
3. 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).
4. 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°F.
5. 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 ½ 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 ½ cup pecans on top. Bake for 10 minutes.
6. Let the cake cool completely in the pan. Dust with confectioners’ sugar. Slice and serve.

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