Pecan Cream Cheese Coffee Cake
A rich, moist coffee cake layered with cream cheese and crunchy pecans, ideal for those who enjoy a decadent treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 1/2 cup chopped pecans
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Add eggs, one at a time, and vanilla.
- Gradually add the dry ingredients, alternating with sour cream.
- In another bowl, beat cream cheese with sugar and vanilla until smooth.
- Pour half the cake batter into the pan. Spread cream cheese filling over it.
- Top with the remaining batter and sprinkle with pecans, brown sugar, and cinnamon.
- Bake for 40 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 12%
- Calcium: 8%
- Iron: 6%
- Vitamin C: 2%
- Vitamin B12: 4%
Additional Notes
- Add a drizzle of caramel sauce on top for an extra touch of indulgence.
- You can make the cake a day ahead; it stays moist and delicious.
- Use chopped walnuts instead of pecans if you prefer a different nut.