A delightful coffee cake with a cinnamon pecan swirl, perfect for brunch or a cozy afternoon treat.
Preheat your oven to 325°F (165°C) and grease and flour a 9x12 baking pan.
Greasing and flouring the pan ensures the cake releases easily after baking.
In a small bowl, combine the brown sugar, chopped pecans, and ground cinnamon for the swirl. Set aside.
Mixing the swirl ingredients thoroughly ensures an even distribution of flavor.
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Creaming the butter and sugar properly creates a light and airy texture for the cake.
Mix in the sour cream and vanilla extract until well combined.
Adding the sour cream gradually helps maintain the batter's consistency.
Sift together the flour, baking powder, baking soda, and salt in another bowl.
Sifting the dry ingredients removes lumps and ensures even mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent a dense cake texture.
Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the swirl mixture over the batter.
Spreading the batter evenly ensures a uniform cake layer.
Add the remaining batter on top and spread it evenly. Sprinkle the remaining swirl mixture over the top.
Gently spreading the top layer prevents mixing with the swirl.
Bake in the preheated oven for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the cake slightly in the pan helps it set and makes it easier to handle.
Slice and serve your delicious Cinnamon Pecan Coffee Cake Delight. Enjoy!
Serve the cake warm for a comforting treat or at room temperature for a firmer texture.
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