These Brown Sugar Pecan Coffee Cake are bursting with pecans and brown sugar flavor. The texture of this coffee cake is light, moist and has a tender crumb. This delicious coffee cake has a crunchy layer of pecans dipped in moist brown sugar. It is an amazing coffee cake with a streusel topping on the top of the cake.
Preheat the oven at 350 F. Spray a baking spray on a 13 x 9-inch baking pan and add a parchment paper in the bottom of the pan.
Take a large bowl and sift flour in it. Add sugar in it and whisk. Using a pastry blender cut the cubed butter into the mixture until the mixture is crumbly. Now take 2 ¾ cups of the crumb mixture on the greased pan.
Take another bowl and add sour cream, egg and baking soda and mix together. Add the remaining flour mixture to it and mix until just well-incorporated.
In a small bowl, stir together cinnamon powder and castor sugar.
Pour the sour cream batter over the crumb crust and sprinkle the cinnamon mixture over it. Add a layer of pecans to it and place the pan in the middle rack of the oven.
Bake it for 25 – 30 minutes. Check with a wooden skewer, inset it in the center of the cake and see if the wooden pick comes out clean.
Cool the pan on a wire rack for about 30 minute before cutting the squares of the cake.
Notes
Butter: Cutting cold butter in the flour mixture can be tricky. To make it easier, I bring my butter to room temperature and then place it in the freezer for a few minutes until I can cut chunks out of it. It is a lot easier to use it in this recipe this way.