Buttermilk Pecan Coffee Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and grease a 9-inch round cake pan.
• STEP 2.In a large bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• STEP 5.Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
• STEP 6.Fold in the chopped pecans.
• STEP 7.Pour the batter into the prepared cake pan and sprinkle the pecan topping evenly over the top.
• STEP 8.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 9.Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 10.Serve the coffee cake warm or at room temperature.
• STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• To make the pecan topping, combine chopped pecans, brown sugar, and melted butter in a small bowl.
• You can also add a sprinkle of cinnamon to the pecan topping for extra flavor.

Storage and Serving

• This coffee cake is best served warm or at room temperature.
• You can serve it plain or with a dusting of powdered sugar.
• It pairs well with a cup of coffee or tea.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days.