For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crumb:
Cake:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

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  • Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

  • In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).

  • Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Cook's Note:

When measuring flour, it's best to gently spoon the flour into your measuring cup. If you dip the cup into the flour it packs the flour and you'll end up with more flour than is called for.

Nutrition Facts

634 calories; protein 7.6g; carbohydrates 69.3g; fat 38.1g; cholesterol 101.1mg; sodium 473.7mg. Full Nutrition
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Reviews (288)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2019
Another winner from Chef John! The only change I made was with the flour. I thought it was an odd amount - technically, 1 7/8 cups is 1 3/4 cups plus 2 tablespoons. So I added the 2 tablespoons to the streusel mixture instead. This helped the streusel retain its crumbled texture without melting entirely into the cake. I used the remaining 1 3/4 cups of flour in the cake mixture, and it didn't adversely affect the crumb of the cake at all. It was deliciously moist! Read More
(180)

Most helpful critical review

Rating: 3 stars
04/08/2018
Meh. I know I'm in the minority but this was not the style of coffee cake I was looking for. It was too eggy for me and not that light and fluffy coffee cake like you get at the bakery. Read More
(3)
366 Ratings
  • 5 star values: 302
  • 4 star values: 50
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
05/20/2019
Another winner from Chef John! The only change I made was with the flour. I thought it was an odd amount - technically, 1 7/8 cups is 1 3/4 cups plus 2 tablespoons. So I added the 2 tablespoons to the streusel mixture instead. This helped the streusel retain its crumbled texture without melting entirely into the cake. I used the remaining 1 3/4 cups of flour in the cake mixture, and it didn't adversely affect the crumb of the cake at all. It was deliciously moist! Read More
(180)
Rating: 5 stars
07/11/2019
Jan 2019 - This is my husband's, my mom's and my all time favourite! We are huge nut, cinnamon and brown sugar lovers!!! I tweaked the recipe only a bit: 1) I doubled the amount of nuts (used walnuts instead of pecans) and chopped them with a knife, not too fine; 2) I used only brown sugar for the crumb and doubled the cinnamon (we love cinnamon); 3) I used organic sugar instead of white for the batter and put 3 eggs instead of 2, which made it easier to spread in the pan before baking. I have now made this cake 4 times (in 1 month) due to requests and that is the ultimate recipe for my family. Both husband's and my families absolutely love it!!! Thank you so much! UPDATE July 2019 - I cannot express how loved this cake is. My husband took a bunch to work and it was gone within 3 minutes, with people asking for recipes or begging him to have me make it again. I have been making it at least once a month. Over time, I have mastered it. The change is to put a whole large container of sour cream- about 500ml. It makes the cake even more fluffy! I have now made it so many times that I eyeball all the ingredients and measure nothing! It turns out great every time! Read More
(50)
Rating: 5 stars
07/31/2016
Used 8 X 8 pan, cooking about an extra 10 minutes. Make as directed...no changes! Best coffee cake ever. Never have to worry about this one lying around. Just when you think you'll sneak a piece... ha! It's gone! Read More
(44)
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Rating: 5 stars
06/03/2016
My family loved this cake. Made it by recipe and it turned out perfect. The only thing I was wondering is if I can double the recipe for a bigger pan. Didn't want to ruin it so I did it in 8x8, but would like to do a bigger one. Read More
(26)
Rating: 5 stars
02/12/2017
I made individual cakes, cup cake size. They are light with a sweet crunchy top. I didn't change a thing but the cooking time was changed for the cupcake. The recipe made 24, I am going to freeze some! Read More
(19)
Rating: 5 stars
04/23/2017
This cake was delicious! My daughter doesn't usually eat cakes but she asked to try a piece of mine, after which she proceeded to steal the rest for herself. I think the ingredient proportions were spot on, wouldn't change anything and will definitely make it again. Read More
(19)
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Rating: 5 stars
09/01/2017
I doubled this and used a 9x13. So of course I had to bake it longer. Delicious! Also lowered the flour by 2T per original recipe and added it to the topping. Huge hit!! Read More
(18)
Rating: 5 stars
04/21/2019
Phenomenal coffee cake Chef John! Yummy filling/ Topping and super moist! Everyone loves this! To get that great layer of yummy goodness in the middle make sure to chop the pecans first, then measure out the 1 1/2 cups. I've made this twice this week. The first time I doubled the recipe, and used a total of 3 cups of whole pecans that I coarsely chopped. It filled two 8x8x2 pans and a 6 large muffin tin. My husband and I loved it, but thought it needed more filling, and I realized after looking at Chef John's photo, my filling seemed lost (didn't chop the pecans up enough) but everyone still LOVED it and asked for the recipe). The second time I made a triple batch, decided to chop the pecans with my food processor, then measured them out (4 1/2 cups total). PERFECTION! This time I filled both a 9x13x2, and an 8x8x2 pan with a beautiful layer in the middle and topping. I ate one piece right out of the oven, and of course it wasn't set yet, buy YUMMY! Served it at a party the next day, everyone loved it! I camp monthly as an assistant scout master with a boy scout troop. I'll for sure be making this on a future campout in a Dutch oven over charcoals, for the "old goat (adult leaders) patrol". pretty sure this will be one the scouts will want to learn to make after they try it. Thank you Chef John!! Read More
(13)
Rating: 5 stars
11/10/2017
I have made this so many times and it's always a hit! I especially love the way Chef John instructs to put melted butter in the streusel - it's like a praline topping. Most of the time I add blueberries in the middle and on top with the streusel. And if you want to prepare in advance, it even freezes well! Talk about GOOD! Thanks Chef John! Read More
(9)
Rating: 3 stars
04/08/2018
Meh. I know I'm in the minority but this was not the style of coffee cake I was looking for. It was too eggy for me and not that light and fluffy coffee cake like you get at the bakery. Read More
(3)
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