Go Back
–+ servings
Brown Butter Pecan Coffee Cake

Brown Butter Pecan Coffee Cake: A Cozy Weekend Treat

Enjoy this Brown Butter Pecan Coffee Cake, a blend of nutty flavors and sweetness, perfect for brunch gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Chopped Pecans Can substitute with walnuts or almonds.
  • 1 cup Light Brown Sugar Can replace with granulated sugar.
  • 1 teaspoon Ground Cinnamon Can use nutmeg for a different flavor.
  • ½ cup Unsalted Butter Essential for browning.
  • 2 cups All-Purpose Flour A gluten-free blend may be used.
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt Important for overall taste.
  • 1 cup Granulated Sugar Can be adjusted to taste.
  • 1 large Egg May use a flax or chia egg as a vegan alternative.
  • 2 teaspoons Vanilla Extract Can substitute with almond extract.
  • ¾ cup Sour Cream Greek yogurt can be a substitute.
Topping Ingredients
  • ½ cup Chopped Pecans Toasting them enhances richness.
  • ½ cup Brown Sugar Consider dark brown sugar for a deeper flavor.
  • 1 teaspoon Ground Cinnamon Feel free to adjust based on your taste.

Equipment

  • Mixing Bowl
  • Stand Mixer
  • Baking pan
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a baking pan with butter or non-stick spray.
  2. In a medium bowl, combine chopped pecans, brown sugar, and ground cinnamon; set aside.
  3. Melt ½ cup unsalted butter in a medium saucepan over medium heat until golden brown.
  4. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
  5. In a mixing bowl, combine cooled brown butter and granulated sugar, then add egg and vanilla extract.
  6. Gradually mix in the flour mixture, alternating with sour cream until just combined.
  7. Transfer half the batter to the pan, sprinkle half of the pecan topping, add remaining batter, then topping.
  8. Bake for 30-35 minutes, checking for doneness with a toothpick.
  9. Let cool in the pan before transferring to a wire rack.
  10. Slice and serve warm with cream or ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Be patient allowing the cake to cool completely before slicing to maintain structure.

Tried this recipe?

Let us know how it was!