Cinnamon Pecan Coffee Cake (small batch)

 

 

I am excited to share this delicious Cinnamon Pecan Coffee Cake recipe with you today!  In the UK the term coffee cake usually refers to a cake that is highly flavored with coffee. Here in North America the term coffee cake refers instead to a cake which is meant to be enjoyed with a hot drink, such as tea or coffee.

Everyone has their favorite recipes for coffee cakes here in North American as well. 

Wikipedia refers to a coffee cake as the following:

North American coffee cakes are typically presented in a single layer, flavored with either fruit or cinnamon, and leavened with baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. They may be loaf-shaped or baked in a Bundt or tube pan.

 

The recipe I am sharing with you today is a North American style coffee cake which has been leavened with baking powder and soda.  The original recipe comes from the King Arthur Baking Companion Cookbook, but you can also find it here. 

I have downsized it to a loaf sized cake, which is much more welcome in my kitchen, and I have also converted the measurements to metric for European bakers.  I actually prefer baking by metrics myself. It is a much more precise method of measuring.

 

Not all measuring cups are equal.  Some hold more than others, but that is not a mistake you will ever run into when you are baking by weight. A gram is always a gram, is a gram!

Once you get used to baking that way, you never want to revert to the other. I would not want to be without a good set of electronic kitchen scales, and that is one of the first items I purchased for myself when I moved back to Canada.

 

This is a lovely and tender cake with a beautiful crumb and flavor. That is largely due to the use of sour cream in the batter. You can also use plain yogurt if you don't have sour cream.

I kept the amounts for the streusel which both fills and tops this cake as the full-sized measurements. In my opinion you can never have too much streusel! 

 

WHAT YOU NEED TO MAKE CINNAMON PECAN COFFEE CAKE (SMALL BATCH)

Simple everyday baking cupboard ingredients. The only hint for success I would give you is to make sure all of your ingredients are at room temperature, so take them out of the refrigerator about half an hour or so before you want to begin.

For the streusel:

• 1/2 cup (100g) granulated sugar
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 1/2 cup (60g) chopped toasted pecans or walnuts

 

For the cake:

• 1/4 cup (60g) butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large free-range egg at room temperature
• 1 cup (140g) all-purpose plain flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113g) sour cream or plain yogurt, at room temperature

 

There is the option for a more substantial and traditional streusel topping which I have not included in the recipe.  You can find that option on the King Arthur Baking Page.   Just scroll down to the bottom of the page.

The full-sized recipe is also there. It can be baked in a 9 1/2-inch Bundt pan or a 9-inch square pan. That is simply too much cake for little old me! 

 

HOW TO MAKE CINNAMON PECAN COFFEE CAKE (SMALL BATCH)

This is a very easy cake to make. Just make sure all of your ingredients are at room temperature and follow the instructions. Success will be yours.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour an 8X4X3-inch loaf tin, or butter and line with some baking paper. set aside.

Stir together all of the streusel ingredients until crumbly. Set aside.

Beat together in a medium sized bowl, the butter, sugar and egg. In a separate bowl, whisk together the flour, soda, baking powder and salt.

Add the flour mixture to the creamed mixture alternately with the sour cream or yogurt, stirring well to combine after each addition.

Spread half of the batter in the prepared loaf tin. Top with half of the streusel. top with the remainder of the batter and then top with the last of the streusel.

Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few moist crumbs sticking to it.

Leave to cool in the pan for 10 minutes, then lift out to a wire rack to finish cooling. Can be served warm or at room temperature. Cut into thick slices to serve.

 

This really is a tender and moist cake to make. I have been baking this one or one similar to it for a great many years. When the children were growing up, I used to bake it in a 9-inch square baking tin.  I also sometimes added mini chocolate chips to the streusel which they loved.

It's always been a real family favorite and if you bake it, you will know why. It's perfectly delicious!

Some other cake recipes I have shared on here that you might enjoy with a hot drink are:

SMALL BATCH ZUCCHINI COFFEE CAKE - Moist, delicious, flavored with browned butter and nicely spiced. Flecked with green specks of zucchini and topped with a moreish buttery sweet cinnamon brown sugar streusel and a sweet glaze.

BLUEBERRY COFFEE CAKE - A cake you will be proud to serve to anyone.  A cake that you will be unable to resist sinking your fork into, again and again. You may even find yourself getting up in the middle of the night to enjoy a slice . . .  if it lasts that long! A fabulously tasty cake with a lovely thread of cinnamon sugar swirl throughout . . .  studded with plenty of plump sweet berries.

Yield: 1 (8X4X3) loaf

Author: Marie Rayner

Cinnamon Pecan Coffee Cake

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A tender and delicious loaf cake filled and topped with a moreish cinnamon nut streusel.

Ingredients

For the streusel:

• 1/2 cup (100g) granulated sugar
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 1/2 cup (60g) chopped toasted pecans or walnuts

For the cake:

• 1/4 cup (60g) butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large free-range egg at room temperature
• 1 cup (140g) all-purpose plain flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113g) sour cream or plain yogurt, at room temperature

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour an 8X4X3-inch loaf tin, or butter and line with some baking paper. set aside.
2. Stir together all of the streusel ingredients until crumbly. Set aside.
3. Beat together in a medium sized bowl, the butter, sugar and egg. In a separate bowl, whisk together the flour, soda, baking powder and salt.
4. Add the flour mixture to the creamed mixture alternately with the sour cream or yogurt, stirring well to combine after each addition.
5. Spread half of the batter in the prepared loaf tin. Top with half of the streusel. top with the remainder of the batter and then top with the last of the streusel.
6. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few moist crumbs sticking to it.
7. Leave to cool in the pan for 10 minutes, then lift out to a wire rack to finish cooling.
8. Can be served warm or at room temperature. Cut into thick slices to serve.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting. Do come again! 

 Follow me on Bloglovin