Craving a delightful breakfast treat? This Pecan Praline Coffee Cake brings together the comforting warmth of coffee cake with the irresistible crunch of a nutty praline topping. You’ll love how easy it is to create this bakery-worthy dessert right in your own kitchen.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend for a gluten-free option.
- Brown sugar: Light or dark brown sugar works well.
- Pecans: Walnuts or almonds can be used instead for the praline topping.
- Sour cream: Plain Greek yogurt is a good substitute if you don’t have sour cream.
- Butter: Use unsalted butter for best results.
Ingredients:
For the Coffee Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Pecan Praline Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 40-45 minutes
- Total time: 1 hour – 1 hour 5 minutes
- Servings: 8-10
- Tools needed: 9×13 inch baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan to prevent sticking. This ensures your coffee cake comes out easily.
2. Whisk Dry Ingredients Together
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. Set this mixture aside for later.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step creates air pockets, contributing to a tender coffee cake.
4. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Gradually mix in the sour cream until just combined; do not overmix.
5. Combine Wet and Dry Mixtures
Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough coffee cake.
6. Prepare the Pecan Praline Topping
In a separate small bowl, combine the brown sugar, chopped pecans, flour, melted butter, and cinnamon. Stir these ingredients together with a fork until they form a crumbly mixture. This will be your delicious praline topping.
7. Assemble and Bake the Coffee Cake
Pour half of the coffee cake batter into your prepared baking pan and spread it evenly. Sprinkle half of the pecan praline topping over this layer. Gently spread the remaining batter over the topping, then sprinkle the remaining topping evenly over the top. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Serve
Let the pecan praline coffee cake cool in the pan on a wire rack for at least 15 minutes before slicing. This allows the cake to set and makes it easier to serve. Enjoy your warm and delightful coffee cake!
Variation Ideas:
- Chocolate Swirl: Melt 1/4 cup chocolate chips and swirl into the batter before adding the topping.
- Orange Zest: Add 1 tablespoon of orange zest to the cake batter for a bright citrus note.
- Maple Glaze: Drizzle a simple glaze made from powdered sugar and maple syrup over the cooled cake.
Storage Instructions:
Store leftover Pecan Praline Coffee Cake tightly covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. To reheat, warm individual slices in the microwave for 15-30 seconds, or in a toaster oven for a few minutes until warm.
Frequently Asked Questions (FAQ):
Q: Can I use frozen pecans for the topping?
A: Yes, you can use frozen pecans. Just make sure they are thawed before chopping and adding them to the topping mixture.
Q: My coffee cake sank in the middle, what happened?
A: This usually happens if the cake is underbaked or if the oven door was opened too soon during baking. Ensure you bake until a skewer comes out clean.
Q: Can I make this coffee cake ahead of time?
A: Absolutely! This coffee cake is wonderful made the day before. Store it tightly covered at room temperature.
Q: What if I don’t have sour cream?
A: Plain Greek yogurt is an excellent 1:1 substitute for sour cream in this coffee cake recipe.
Q: How do I prevent the topping from sinking?
A: Ensure your batter is thick enough and don’t press the topping too firmly into the batter. The flour in the topping also helps it stay on top.
Q: Can I use different nuts for the praline topping?
A: Yes, walnuts or almonds are great alternatives to pecans and will give your coffee cake a slightly different but equally delicious flavor.