Cinnamon Pecan Coffee Cake with Tender Vanilla Crumb

Quick Recipe Version (TL;DR)

• Yield: 12 servings
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 cup packed light brown sugar
• 1 cup all-purpose flour + 2 1/4 cups for cake
• 1 1/2 tbsp ground cinnamon
• 1 cup chopped pecans
• 1 1/4 tsp fine salt (total, divided)
• 1/2 cup unsalted butter, melted (streusel)
• 3/4 cup unsalted butter, softened (cake)
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 1/3 cup whole milk
• 1 1/2 tsp baking powder + 1/2 tsp baking soda
• Optional glaze: 1 cup powdered sugar, 2–3 tbsp milk, 1/2 tsp vanilla

Do This

• 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line the bottom with parchment.
• 2. Stir together brown sugar, 1 cup flour, cinnamon, pecans, 1/4 tsp salt, and 1/2 cup melted butter until crumbly; set aside.
• 3. Whisk 2 1/4 cups flour, baking powder, baking soda, and 1/2 tsp salt.
• 4. Cream 3/4 cup softened butter with granulated sugar until fluffy. Beat in eggs one at a time, then vanilla, sour cream, and milk.
• 5. Gently mix dry ingredients into wet just until combined.
• 6. Spread half the batter in the pan, sprinkle with half the streusel. Add remaining batter, then remaining streusel on top.
• 7. Bake 38–45 minutes, until a tester comes out clean. Cool, then drizzle with optional vanilla glaze before slicing.

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Why You’ll Love This Recipe

• Tender, buttery vanilla crumb that stays moist for days thanks to sour cream.
• A generous cinnamon-pecan streusel both through the center and on top for crunch and warmth.
• Simple, reliable ingredients and clear steps perfect for home bakers of any level.
• Ideal for brunch, holidays, or a cozy afternoon coffee break.

Grocery List

• Produce: None required.
• Dairy: Unsalted butter, sour cream (full-fat), whole milk.
• Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar (optional glaze), pecans, ground cinnamon, baking powder, baking soda, salt, vanilla extract, nonstick spray or extra butter for the pan.

Full Ingredients

For the Cinnamon-Pecan Streusel

• 1 cup (200 g) packed light brown sugar
• 1 cup (120 g) all-purpose flour
• 1 1/2 tablespoons ground cinnamon
• 1 cup (115 g) chopped pecans (toasted if you like extra flavor)
• 1/4 teaspoon fine sea salt
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled

For the Tender Vanilla Coffee Cake

• 2 1/4 cups (290 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (170 g) unsalted butter, at room temperature
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240 g) full-fat sour cream, at room temperature
• 1/3 cup (80 ml) whole milk, at room temperature

Optional Vanilla Glaze

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons whole milk or heavy cream
• 1/2 teaspoon pure vanilla extract
• Pinch of fine sea salt

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×13-inch (23×33 cm) baking pan with butter or nonstick spray. For easiest slicing and cleanup, line the bottom with a sheet of parchment paper, leaving a little overhang on the long sides to act as handles, then grease the parchment as well.

Set the prepared pan aside while you mix the streusel and batter.

Step 2: Mix the cinnamon-pecan streusel

In a medium bowl, combine the light brown sugar, 1 cup flour, ground cinnamon, chopped pecans, and 1/4 teaspoon salt. Stir with a fork or spoon until everything is evenly mixed.

Pour in the melted, slightly cooled butter and stir until the mixture turns into damp, clumpy crumbs. You are aiming for a mix of small and medium-sized clusters; these will bake up into a crunchy, flavorful streusel. If it seems too dry, add another teaspoon or two of melted butter; if too wet, sprinkle in a spoonful of flour.

Set the streusel aside while you make the cake batter.

Step 3: Whisk together the dry ingredients

In a separate medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Whisking helps evenly distribute the leavening and breaks up any small lumps of flour so the batter stays smooth.

Set this dry mixture aside; you will add it to the wet ingredients in a moment.

Step 4: Cream the butter and sugar, then add eggs and flavorings

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened 3/4 cup butter and granulated sugar together on medium speed for 3–4 minutes, until the mixture is light, fluffy, and noticeably paler. Scrape down the sides and bottom of the bowl once or twice to make sure everything is evenly combined.

Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture may look a bit curdled at first; it will smooth out as you continue. Beat in the vanilla extract.

Add the sour cream and milk, mixing on low speed just until combined. At this stage, the batter may look slightly separated or thin; that is normal.

Step 5: Finish the batter and layer with streusel

Add the dry ingredient mixture to the bowl with the wet ingredients. Mix on low speed, or gently fold with a spatula, just until no dry streaks of flour remain. Do not overmix; a few small lumps are fine and help keep the crumb tender.

Spread about half of the batter into the prepared pan. The batter will be fairly thick; use an offset spatula or the back of a spoon to push it into an even layer. Sprinkle half of the cinnamon-pecan streusel evenly over this first layer of batter, covering it completely. This creates the warm, spiced ribbon through the center of the cake.

Dollop the remaining batter over the streusel in spoonfuls, then gently spread to cover. It is okay if a little streusel peeks through. Scatter the remaining streusel evenly over the top. This top layer will bake into a craggy, crunchy, cinnamon-pecan crust.

Step 6: Bake, cool, and add optional glaze

Place the pan in the preheated oven and bake for 38–45 minutes, or until the top is deeply golden and a toothpick or skewer inserted into the center (avoiding large pockets of streusel) comes out with just a few moist crumbs but no wet batter.

Transfer the pan to a wire rack and let the coffee cake cool in the pan for at least 30 minutes. For neater slices, let it cool almost completely.

If using the glaze, whisk together the powdered sugar, 2 tablespoons milk or cream, vanilla, and a pinch of salt in a small bowl until smooth and pourable. If needed, add more milk a teaspoon at a time to reach a slow-drizzling consistency. Drizzle the glaze back and forth over the cooled coffee cake.

Use the parchment overhang to lift the cake from the pan, if lined, then cut into 12 squares and serve slightly warm or at room temperature.

Pro Tips

• Room-temperature ingredients (butter, eggs, sour cream, milk) help the batter emulsify smoothly and bake evenly.
• Do not overmix once you add the flour; gentle mixing keeps the crumb soft and tender instead of dense.
• Toast the pecans in a 350°F (175°C) oven for 6–8 minutes beforehand for deeper flavor and extra crunch.
• Check for doneness in multiple spots to avoid being fooled by a pocket of gooey streusel, which can look like underbaked batter.
• For tidy slices, cool completely and use a long, sharp knife, wiping the blade between cuts.

Variations

• Nut-free version: Omit the pecans and replace them with an equal amount of rolled oats or additional flour for a simple cinnamon streusel.
• Maple twist: Replace 1/4 cup of the brown sugar in the streusel with 1/4 cup pure maple syrup (reduce the melted butter slightly) and add 1/2 teaspoon maple extract to the glaze.
• Cinnamon-apple layer: Add 1 cup finely diced peeled apple on top of the middle streusel layer for a cozy apple-cinnamon coffee cake.

Storage & Make-Ahead

Store leftover coffee cake tightly covered at room temperature for up to 3 days. After the first day, a quick 10–15 second warm-up in the microwave per slice brings back the just-baked softness.

For longer storage, wrap individual slices in plastic wrap, then place in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature or gently rewarm in a low oven (300°F / 150°C) or microwave before serving.

The cake can also be assembled ahead: prepare the batter and streusel, layer everything in the pan, cover tightly, and refrigerate for up to 12 hours. Let the pan sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.

Nutrition (per serving)

Approximate values per serving (1 of 12): about 430 calories; 22 g fat; 10 g saturated fat; 55 g carbohydrates; 2 g fiber; 31 g sugar; 6 g protein; 260 mg sodium. Values will vary based on exact ingredients and whether glaze is used.