My Mom loved to cook and she was very good at it. I got my love of cooking from her. She tells me her mother was a good cook too. When I was a little girl, I remember my Italian grandmother making pasta from scratch. In addition to my Mom’s recipe box she had two cloth-bound journals in which she wrote and taped clipped recipes plus a few folders full of more recipes that were hand written. Some she made, many she didn’t. I don’t remember her making this cinnamon pecan swirl coffee cake. I’m always looking for quick and easy coffee cake recipes to have on hand for busy mornings.
The topping on this coffee cake is sweet and and gets the crunch from the cinnamon sugar and pecans. Don’t swirl all of cinnamon mixture so you have some of that crunch on top. If you love fantastic toppings on bread and muffins check out my apple praline bread, jumbo pumpkin spice muffins with streusel topping or cinnamon nut coffee ring. All are company worthy so why not put on a pot of coffee and invite a friend over.
Cinnamon Pecan Swirl Coffee Cake
Ingredients
Cinnamon mixture:
- ½ cup sugar
- 2 tablespoons cinnamon
- ½ cup pecans, chopped
Cake:
- ½ cup plus 2 tablespoons butter, at room temperature
- 1 ¾ cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 cup sour cream
Instructions
- Heat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan and set aside.
- For the swirl mixture, in a small bowl combine the cinnamon, sugar and pecans and set aside. Melt 2 tablespoons of butter and set aside.
- For the cake: In a medium bowl, thoroughly combine flour, baking powder, baking soda, and salt. Set aside. In large bowl, using an electric mixer, beat the remaining ½ cup butter with the sugar until fluffy. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Beat in flour mixture one-third at a time, alternating with the sour cream, until well combined. Pour half the batter into prepared pan and cover with half the cinnamon pecan mixture. Spread remaining batter over and top with remaining cinnamon pecan mixture. Sprinkle on the reserved melted butter. With a shape knife, cut swirl mixture into the batter.
- Bake one hour, or until a toothpick inserted in the center comes out clean. Cool in pan on a rack and remove from pan when completely cool.
Victor
Thursday 18th of June 2020
This was a hit in my house and now I have to do 2 more loaves for family! Do you recommend just doubling or tripling the ingredients or making 2-3 separate batches following the exact recipe?
Family Around The Table
Thursday 18th of June 2020
I'm so glad you are enjoying this recipe. I would not recommend increasing the recipe. I would make 2 - 3 batches. I can't promise that by doubling or tripling the recipe it will yield delicious results.
Kathy
Sunday 9th of February 2020
This loaf cake is fabulous, recipe was so easy to follow. Cake was moist and full of flavor from the swirling pattern of cinnamon and pecans. Next time , I will add more pecans . Husband loved it !! Cooked in exactly 60 min at 350 degrees F.
Family Around The Table
Sunday 9th of February 2020
Hi Kathy, So glad you enjoyed the recipe! Thanks so much for coming back to let me know.
Lindsay Cotter
Thursday 22nd of November 2018
This is definitely worth waking up for! The smell alone would get me out of bed! hehe
Toni | Boulder Locavore
Thursday 22nd of November 2018
That is such an amazing flavor combination!
Jersey Girl Cooks
Wednesday 21st of November 2018
I think I can smell the cinnamon! Great with a cup of coffee!