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 handwritten. 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 gets the crunch from the cinnamon sugar and pecans. Don’t swirl all of the 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
- Mixer Hand or Stand
- ½ cup sugar
- 2 tablespoons cinnamon
- ½ cup pecans chopped
- 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 pure vanilla extract
- 2 large 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 Filling and Topping:
- 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 to cool.
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 the 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 butter knife, swirl mixture into the batter.
- Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a rack and remove from pan when completely cool.
- When greasing the loaf pan, use the butter wrapper after you take it off the softened butter.
- Use a butter knife to swirl the pecan mixture and batter together.