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4 from 1 vote

Brown Sugar Pecan Coffee Cake

Course Breakfast


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter (at room temp)
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup sour cream or plain Greek yogurt
  • 1 tsp vanilla extract

For Streusel:

  • 1 cup brown sugar packed
  • 1 cup pecans (optional) finely chopped
  • 1 tsp cinnamon
  • 4 tbsp flour
  • 4 tbsp butter melted


  • Preheat oven to 350°F. Place Fluted Square Mold on Perforated  Baking Sheet and set aside.  With an electric mixer, cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time. Set aside. In a separate mixing bowl, whisk together flour, baking soda, baking powder and salt. With the electric mixer on low add the flour mixture one spoonful at a time. Add sour cream and vanilla and mix for an additional 30 seconds.

Directions for brown sugar streusel:

  • Mix brown sugar, nuts, cinnamon and flour until incorporated. Stir in melted butter until crumbly.

Directions for assembling the cake:

  • Add 1/3 streusel to the bottom of fluted mold. Add half of the cake batter. Then layer 1/3 streusel. Top with remaining batter and with remaining streusel.  Bake 50 minutes or until knife comes out clean.
  • Let cake cool cake in mold then turn cake out onto a serving plate.