Cinnamon Pecan Crunch Cake (Printable)
Moist cinnamon-swirled cake with a pecan crunch topping, ideal for breakfast or an afternoon indulgence.
# What You Need:
→ Streusel Topping
01 - 1 cup chopped pecans (120 g)
02 - 2/3 cup packed light brown sugar (135 g)
03 - 2 tablespoons all-purpose flour (16 g)
04 - 2 teaspoons ground cinnamon
05 - 1/4 cup unsalted butter, melted (57 g)
→ Cake Batter
06 - 2 cups all-purpose flour (250 g)
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 cup unsalted butter, softened (113 g)
11 - 1 cup granulated sugar (200 g)
12 - 2 large eggs
13 - 1 cup sour cream (240 ml)
14 - 2 teaspoons vanilla extract
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage on all sides and corners.
02 - In a medium bowl, combine the chopped pecans, packed light brown sugar, flour, ground cinnamon, and melted butter. Stir until the mixture resembles coarse crumbs and set aside.
03 - In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until pale, light, and fluffy, approximately 3 minutes.
05 - Add the eggs one at a time to the creamed mixture, beating well after each addition. Blend in the sour cream and vanilla extract until smooth.
06 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Avoid overmixing to keep the cake tender.
07 - Spread half of the batter evenly across the bottom of the prepared pan. Sprinkle half of the streusel topping over the batter layer. Spread the remaining batter on top and finish with the rest of the streusel.
08 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
09 - Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing into squares and serving.
# Expert Advice:
01 -
- The double layer technique means you get crunch in every single bite, not just on top.
- Sour cream in the batter is the secret weapon that keeps this cake tender for days without drying out.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake into something closer to bread.
- The double layer technique is not optional here because spreading all the batter at once and all the topping on top means the middle bites have no crunch at all.
03 -
- If your brown sugar has hardened into a rock, microwave it with a damp paper towel for twenty seconds and it will soften right up for measuring.
- Toothpick testing is the most reliable way to check doneness because the topping can look golden before the center is actually fully baked through.