Perfect Pecan Coffee Cake – A Brunch No Brainer

Ingredients

For the Pecan Topping

• 1 cup pecans, chopped
• ¼ cup brown sugar
• 2 tbsp melted butter
• 1 tsp cinnamon

For the Cake

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 cup sour cream (or Greek yogurt)
• 2 tsp vanilla extract

For the Cinnamon Swirl (Optional but Recommended!)

• ½ cup brown sugar
• 1 tbsp cinnamon

For the Glaze (Optional)

• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Preheat & Prepare:

   • Preheat your oven to 350°F (175°C).
   • Grease a 10-inch bundt pan thoroughly with butter or nonstick spray.

2. Prepare the Pecan Topping:

   • Mix chopped pecans, brown sugar, melted butter, and cinnamon in a small bowl.
   • Sprinkle the mixture evenly into the bottom of the bundt pan.

3. Make the Cake Batter:

   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a large bowl, beat butter and sugar until fluffy (about 2 minutes).
   • Add eggs one at a time, mixing well after each addition.
   • Mix in sour cream and vanilla extract until smooth.
   • Gradually add dry ingredients, mixing just until combined.

4. Layer the Batter & Cinnamon Swirl:

   • Spoon half the batter into the bundt pan over the pecan topping.
   • In a small bowl, mix brown sugar and cinnamon for the swirl.
   • Sprinkle the cinnamon-sugar mixture over the batter.
   • Pour the remaining batter on top and smooth it out.

5. Bake:

   • Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.

6. Drizzle with Glaze (Optional):

   • Whisk together powdered sugar, milk, and vanilla extract until smooth.
   • Drizzle over the cooled cake.

Serve & Enjoy!