Prepare to be transported to a world of pure comfort and irresistible aroma with this mouthwatering Cinnamon Pecan Crumb Cake! Imagine a dessert so decadent, it combines the warm, inviting scent of cinnamon with the rich, nutty crunch of pecans, creating a symphony of flavors that will have your family and friends begging for seconds. Whether you're looking for a show-stopping breakfast treat or a delightful afternoon indulgence, this cake promises to elevate your baking game and become an instant favorite in your recipe collection.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, ensuring complete coverage of the bottom and sides.
- In a medium mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and 1 teaspoon of ground cinnamon. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- For the crumb topping, mix the remaining 1 teaspoon of ground cinnamon, remaining flour, chopped pecans, and an additional 2 tablespoons of brown sugar in a small bowl.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the pecan crumb mixture uniformly over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Cut into 8 equal squares and serve warm. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Crumb Topping Technique: For extra crumbly topping, use cold butter and mix with your fingers to create larger, more textured crumbs.
- Check for Doneness: Use the toothpick test, but also look for a golden-brown top and slightly pulling away from the pan edges.
- Cooling is Crucial: Let the cake rest in the pan for 15-20 minutes to set and make cutting easier.
- Serving Suggestions: Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent experience.
- Storage Tip: Store covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
