Pecan Coffee Cake
Who doesn’t love a warm and sweet coffee cake? This Pecan Coffee Cake has a tasty orange flavor, a crumbly topping, and just the right amount of chocolate. It’s great for breakfast, brunch, or an afternoon snack.
Servings: 12 servings
Calories: 712kcal
Equipment
Ingredients
Ingredients for Cake
- 1 ⅓ cup white sugar
- ¾ cup butter room temperature
- 3 eggs
- 1 ½ teaspoons vanilla extract
- Zest from 1 orange
- 3 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups sour cream
- ¼ cup fresh orange juice
Pecan Streusel
- 1 tablespooon cinnamon
- 1 ½ cup brown sugar
- 6 tablespoons butter chilled
- 1 cup chopped pecans
- 1 cup mini chocolate chips
Orange glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, make the streusel by combining the brown sugar and cinnamon.
- Cut in the chilled butter using a pastry cutter or forks until the mixture is crumbly.
- Stir in the chocolate chips and pecans. Chill the streusel in the fridge until ready to use.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition; then, stir in the vanilla extract and orange zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients and sour cream to the wet ingredients, alternating between the two. Stir in the orange juice and scrape the sides of the bowl to make sure everything is mixed.
- Grease a 13” x 9” pan. Spread half of the batter evenly in the pan.
- Add a layer of the prepared streusel on top. Drop spoonfuls of the remaining cake batter over the streusel and gently spread it out. Finish by topping with the remaining streusel.
- Bake the cake uncovered for 30 minutes in the preheated oven.
- Then cover with foil and continue baking for an additional 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 20 minutes.
- In a small bowl, mix powdered sugar, vanilla extract, and orange juice to create the glaze, then drizzle it over the cake.
Notes
To maintain freshness, keep the coffee cake covered at room temperature for no more than 2 days.
For longer storage, place it in an airtight container in the refrigerator, where it can last for up to a week.
If you wish to freeze it, wrap it tightly and store it in the freezer for up to 3 months. Be sure to thaw it before serving.
Nutrition
Serving: 1serving | Calories: 712kcal | Carbohydrates: 97g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 418mg | Potassium: 182mg | Fiber: 2g | Sugar: 70g | Vitamin A: 824IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 2mg
