Description
Warm, buttery, and crackling with cinnamon-pecan magic, this quick coffee cake is perfect for weeknight breakfasts or cozy afternoons. Achieve flawless texture in just 35 minutes with simple, accessible ingredients and zero cleanup.
Ingredients
1 2/3 cups all-purpose flour
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup (1 stick) softened butter
1 cup buttermilk
1/4 cup softened butter
3/4 cup light brown sugar
1 1/2 tsp ground cinnamon
1/2 cup chopped pecans
Instructions
Preheat oven to 350°F
Grease 8-inch square pan with 1/2 tsp butter
In a large bowl, combine 1 2/3 cups flour, 3/4 cup sugar, 1 tsp cinnamon, and 1/2 tsp baking soda
Add 1/2 cup softened butter. Cut butter into dry ingredients using a fork until crumbly
Stir in buttermilk until combined
Transfer batter to prepared pan. Smooth surface with a spatula
In a small bowl, mix 1/4 cup softened butter, 3/4 cup brown sugar, 1 1/2 tsp cinnamon, and 1/2 cup chopped pecans
Sprinkle topping evenly over cake batter. Smooth gently
Bake 35-38 minutes until golden and a toothpick inserted near the center comes out clean
Cool slightly before slicing into 8 portions
Notes
Substitute buttermilk with 1/2 cup unsweetened coconut milk for a dairy-free option
Replace cinnamon in topping with 1 tsp pumpkin spice for variation
Nuts can be substituted with 1/2 cup slivered almonds or walnuts
Letting cake rest for 5-10 minutes before slicing helps maintain structure
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 18g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg