Espresso Pecan Coffee Cake
Espresso pecan coffee cake blends rich espresso and crunchy pecans into a moist, spiced cake that pairs perfectly with your morning coffee.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon espresso powder
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup chopped pecans
- For the Streusel Topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup unsalted butter cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat softened butter and brown sugar until fluffy. Add eggs and vanilla, mix well.
- Slowly add dry ingredients and sour cream, mixing until just combined.
- Fold in chopped pecans and pour the batter into the prepared pan.
- In a separate bowl, combine streusel ingredients: oats, brown sugar, flour, butter, and cinnamon.
- Sprinkle streusel over the batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cool on a rack before slicing and serving.
Notes
Nutritional Information (Per Serving)
Calories: 320Total Fat: 16g
Saturated Fat: 8g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin E: 3%
- Potassium: 3%
Additional Notes/Tips to Enhance Flavor
- Add extra chopped pecans to the topping for even more crunch.
- Pair it with a side of whipped cream or vanilla ice cream for extra indulgence.
- Warm it up and drizzle with chocolate syrup to make it even more decadent.
- If you’re feeling fancy, a sprinkle of sea salt on top adds a nice contrast to the sweetness.