Cinnamon Pecan Crumble Coffeecake Recipe

Cinnamon pecan crumble coffee cake is a bakery-style classic with layers of tender cake, aromatic cinnamon, and a rich, nutty streusel.

More than just a brunch centerpiece, this cake combines the irresistible crunch of pecans with a buttery crumb topping and an ultra-moist interior.

Unlike many versions, this comprehensive recipe highlights techniques for even crumb, maximum flavor, and adaptable sweetness, so it works equally well as a breakfast treat, an afternoon snack, or a holiday dessert.

With detailed steps, make-ahead strategies, and pro baker tips, you’ll elevate this crowd-pleaser far beyond the basics.

Ingredients Checklist

For best results, use room-temperature ingredients and prepare all components before starting. Here’s a thorough list with substitutions and notes.

Cake Batter

• 2 cups (250g) all-purpose flour
  Provides structure and softness

• 1 teaspoon baking powder
  Ensures lift and tenderness

• ½ teaspoon baking soda
  Adds lightness, especially when paired with sour cream

• ½ teaspoon fine sea salt
  Balances sweetness

• ½ cup (115g) unsalted butter, softened
  For rich flavor and tender crumb

• ¾ cup (150g) granulated sugar
  Sweetens and gives a golden crust

• 2 large eggs, room temperature
  For structure and lift

• 1 teaspoon vanilla extract
  Aromatic depth

• 1 cup (240g) full-fat sour cream or Greek yogurt
  Moisture, tang, and softness

Cinnamon Pecan Crumble Topping

• ¾ cup (95g) all-purpose flour
  Crunchy crumble texture

• ⅔ cup (130g) light or dark brown sugar, packed
  Deep caramel notes

• 2 teaspoons ground cinnamon
  Warmth and aroma

• ¼ teaspoon fine salt
  Brings out other flavors

• ½ cup (115g) unsalted butter, melted
  Ensures a crisp, buttery topping

• 1 cup (110g) pecans, chopped and toasted
  Nutty crunch—toast for better flavor

Optional Streusel Layer (for extra swirl)

• ⅓ cup (65g) brown sugar

• 2 teaspoons cinnamon

Finishing

• Confectioners’ sugar, for dusting (optional)

• Maple syrup or cream cheese glaze (see Tips section)

Equipment

• 9-inch round or square baking pan (or an 8×8 for a thicker cake)

• Mixing bowls, spatula, whisk

• Stand mixer or hand mixer (optional, but helps for creaming)

• Measuring cups, spoons, and kitchen scale for accuracy

• Parchment paper for easy removal

Step-by-Step Instructions

Following these detailed instructions ensures a tender cake, crisp topping, and perfect layers every time.

1. Prepare the Pan and Preheat the Oven
Preheat your oven to 350°F (175°C). Line your pan with parchment paper, leaving an overhang for easy lifting, or grease generously with butter.

2. Make the Pecan Crumble
In a bowl, whisk together the flour, brown sugar, cinnamon, and salt. Stir in melted butter until large clumps form—don’t overmix; the mixture should be crumbly. Fold in the chopped toasted pecans. Set aside.

3. Prepare the Cake Batter
In another bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl (or stand mixer), cream softened butter and granulated sugar for 2–3 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Blend in vanilla.

Mix in half of the dry ingredients, then add all of the sour cream, followed by the rest of the flour mixture. Mix gently and only until just combined for a soft crumb—do not overmix.

4. Assemble the Cake
Spread half the cake batter into your prepared pan; smooth with a spatula.
Sprinkle (optionally) half of the optional cinnamon-sugar swirl mixture for extra flavor.
Add half of the pecan crumble over the batter.
Top with the remaining batter, spread gently, and finish with the rest of the crumble, pressing lightly to adhere.

5. Bake
Bake in the center rack for 35–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the topping browns too quickly, tent loosely with foil after 25 minutes.

6. Cool and Finish
Cool in the pan on a wire rack for at least 20 minutes before lifting out. Dust with confectioners’ sugar, or drizzle with glaze if using.

Tips for Perfect Results

Master these insider techniques for a truly bakery-worthy coffee cake.

• Toast the Pecans: Toasting brings out the nuts’ natural oils and adds depth.

• Don’t Overmix: Stir batter gently once dry meets wet—overmixing makes the cake dense.

• Check Doneness Early: Every oven is different; check at 35 minutes to avoid dry cake.

• Layer for Swirl: For a true coffeehouse effect, add an extra cinnamon-sugar swirl in the center.

• Prevent Soggy Bottoms: Let the cake cool before slicing to ensure the crumb sets.

• Make Ahead: Crumble topping and batter can be prepped a day ahead; refrigerate separately and assemble just before baking.

• Glaze Option: Mix ¾ cup powdered sugar with 1–2 tbsp milk and a dash of maple syrup for an elegant drizzle.

Serving Suggestions

Explore creative ways to present and enjoy your cinnamon pecan crumble coffee cake.

• Slice and serve slightly warm with a pat of salted butter or a dollop of whipped cream.

• Plate alongside fresh fruit for a brunch table.

• Serve with Greek yogurt for a balanced breakfast.

• Pair with strong coffee, chai, or spiced black tea.

• For dessert, top with a scoop of vanilla or butter pecan ice cream.

• Wrap individual slices for a lunchbox treat or road-trip snack.

Final Thoughts

Cinnamon pecan crumble coffee cake stands out as more than a simple breakfast treat. Its moist crumb, nutty layers, and spiced aroma make it ideal for gatherings, celebrations, or simply elevating an ordinary morning.

This recipe addresses common gaps—like ingredient temperature, nut toasting, swirling technique, and make-ahead options—that many basic guides overlook.

It’s flexible enough for tweaks (add apples, chocolate, or swap walnuts), and the results are always impressive. With clear steps and adaptable tips, this cake is sure to earn a permanent spot in your baking rotation. Enjoy every crumb!