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.
- 1/2 cup sugar
- 2 tablespoons cinnamon
- 1/2 cup pecans, chopped
- 1/2 cup plus 2 tablespoons butter, at room temperature
- 1 3/4 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 cup sour cream
- 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 1/2 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.