Cinnamon pecan streusel coffee cake—because who needs an excuse to devour dessert for breakfast? Layers of buttery cake, swirled cinnamon, and crunchy pecans scream indulgence. It’s a delicious contradiction: soft and crumbly, rich yet light. Forget bland breakfasts; this golden-brown masterpiece steals the show. Coffee’s great, but this cake? Perfection. The streusel topping adds a sweet crunch that makes each bite ridiculously satisfying. So, if your morning routine lacks excitement, grab your apron. This isn’t just a recipe; it’s a life choice. Ready to get streusely?

Cinnamon Pecan Streusel Coffee Cake

moka coffee pot

A rich, buttery coffee cake topped with cinnamon-pecan streusel. Perfect for brunch or breakfast gatherings.

Print Recipe

Prep Time 20

Cook Time 39

Total Time 59

Servings 8 servings

Calories 360 kcal

Ingredients

Mixing bowls
Hand or stand mixer
9- inch baking pan
Measuring cups and spoons
Spatula
Oven

Cake:

2 cups all-purpose flour
1 cup sugar
1/2 cup softened butter
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Streusel Topping:

1/2 cup brown sugar
1/2 cup chopped pecans
1 tbsp cinnamon
1/4 cup melted butter
1/4 cup flour

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch baking pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, alternating with sour cream.
Pour half the batter into the prepared pan.
Mix streusel ingredients: brown sugar, pecans, cinnamon, melted butter, and flour.
Sprinkle half the streusel over the batter.
Add remaining batter and top with the rest of the streusel.
Bake for 45 minutes or until a toothpick comes out clean. Cool before slicing.