A delightful crumb topping layered with toasted pecans and a touch of ground cinnamon, tops a luscious, coffee cake sweetened with dark brown sugar. This versatile little cake is perfect for brunch or dessert. It’s a classic from the 1950s and one that is still worthy of gracing your table!
There are a large number of recipes for wonderful coffee cakes. This is a simple yet simply delicious coffee cake and one that comes together quickly. It starts by whisking together flour with dark brown sugar to add a depth of flavor, along with a touch of kosher salt. Shortening is cut into the mix with a scoop reserved for the crumb topping. A touch of baking powder and baking soda is stirred in followed by an egg for richness, pure vanilla extract, and a cupful of buttermilk for that beautiful rise and tender bite.
Then before baking, sprinkle the top with a delightful blend made from the reserved cake base along with lightly toasted pecans and cinnamon.
In no time you’ll be sipping on a cup of coffee and enjoying a warm piece of this vintage coffee cake.
Buttermilk Pecan Coffee Cake
You’ll want to use an 8” x 11” baking dish for this cake.
2-½ cups sifted flour (measured after sifting)
1-¼ cups dark brown sugar
½ teaspoon kosher salt
½ cup shortening
2 teaspoons baking powder
½ teaspoon baking soda
1 extra-large egg
1 cup buttermilk
1 teaspoon pure vanilla paste or vanilla extract
½ teaspoon cinnamon
¾ cup lightly toasted chopped pecans
Combine the flour, dark brown sugar, and kosher salt in a large mixing bowl, stirring to mix well.
Cut in the shortening with a pastry blender or fork until the mixture resembles coarse cornmeal. Measure our ¾ cup and transfer it to a small mixing bowl and set aside for the topping.
Stir the baking powder and baking soda into the flour mixture in the large bowl. Whisk the egg together with the buttermilk and the vanilla extract.
Gently stir the buttermilk into the flour mixture in the large mixing bowl.
Scoop the cake batter into an 8” x 11” baking dish that has been lightly sprayed with a cooking spray. Add the cinnamon and toasted pecans to the reserved flour mixture. Sprinkle the crumb topping over the cake.
Bake in a 400-degree oven for 20 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown before the cake is done, cover it loosely with a sheet of foil. Cool slightly before cutting.
Serves 12.
Buttermilk Pecan Coffee Cake
Equipment
- 8" x 11" baking dish
Ingredients
- 2-½ cups sifted flour (measured after sifting)
- 1-¼ cups dark brown sugar
- ½ teaspoon kosher salt
- ½ cup shortening
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 extra-large egg
- 1 cup buttermilk
- 1 teaspoon pure vanilla paste or vanilla extract
- ½ teaspoon cinnamon
- ¾ cup lightly toasted chopped pecans
Instructions
- Preheat the oven to 400-degrees. Combine the flour, dark brown sugar, and kosher salt in a large mixing bowl, stirring to mix well.
- Cut in the shortening with a pastry blender or fork until the mixture resembles coarse cornmeal. Measure our ¾ cup and transfer it to a small mixing bowl and set aside for the topping.
- Stir the baking powder and baking soda into the flour mixture in the large bowl.
- Whisk the egg together with the buttermilk and the vanilla extract. Gently stir the buttermilk into the flour mixture in the large mixing bowl.
- Scoop the cake batter into an 8” x 11” baking dish that has been lightly sprayed with a cooking spray.
- Add the cinnamon and toasted pecans to the reserved flour mixture. Sprinkle the crumb topping over the cake.
- Bake in a 400-degree oven for 20 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown before the cake is done, cover it loosely with a sheet of foil. Cool slightly before cutting.
