Cinnamon and Pecan Coffee Cake

Cinnamon and Pecan Coffee Cake

  • Preparation 40 min
  • Cooking 1 h
  • Cooling 1 h
  • Servings 12
  • Freezes Yes
Featured in RICARDO Magazine (WINTER 2015)
  • Vegetarian

Categories

Ingredients

  • Topping

    • 1 ½ cups (150 g) pecans, lightly toasted and finely chopped
    • ½ cup (70 g) unbleached all-purpose flour
    • ½ cup (105 g) sugar
    • ½ cup (120 g) brown sugar
    • 1 tsp ground cinnamon
    • ½ cup (115 g) unsalted butter, softened
  • Cake

    • 2 ½ cups (350 g) unbleached all-purpose flour
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ¾ cup (170 g) unsalted butter, softened
    • 2 cups (480 g) brown sugar
    • 1 tsp (5 ml) vanilla extract
    • 3 eggs
    • 1 cup (250 ml) plain yogurt or sour cream
    • 1 tbsp (15 ml) milk
    • 1 tsp cocoa powder
    • 1 tsp ground cinnamon
  • Icing (optional)

    • ½ cup (65 g) icing sugar
    • 2 tsp (10 ml) milk

Preparation

  • Topping

  • Cake

  • Icing

Note from Ricardo

This coffee cake will keep for several days at room temperature, covered.

Personal Note