Buttermilk Pecan Coffee Cake
A delightful crumb topping layered with toasted pecans with a touch of cinnamon, top a luscious, coffee cake sweetened with dark brown sugar. It’s a classic from the 1950s and one still worthy of gracing your table!
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.
Notes
Toasting pecans brings out their nuttiness. For this recipe start with a light toast, spreading the pecans on a rimmed baking sheet and toasting in a 350-degree oven for about 5 to 6 minutes. They will finish toasting as the coffee cake bakes.