Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup strong brewed coffee, cooled
- For the Praline Filling:
- 1 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- For the Praline Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup chopped pecans
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, whisk together light brown sugar, chopped pecans, melted butter, and cinnamon for the praline filling. Set aside.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and coffee, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, combine flour, brown sugar, and chopped pecans for the crumble topping. Cut in cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour half of the batter into the prepared pan. Spoon the praline filling evenly over the batter. Pour the remaining batter over the filling, spreading evenly.
- Sprinkle the praline crumble topping evenly over the cake batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan.
- Let the cake cool completely on a wire rack before slicing and serving.
Notes
For best results, use high-quality pecans. Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the coffee cake for up to 2 months. Reheat slices gently in the microwave or oven before serving. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg