A tender, old-fashioned sour cream coffee cake topped with brown sugar, cinnamon and pecans. It can be assembled the night before and refrigerated, then baked fresh in the morning—perfect for breakfast or brunch.
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| Gluten Free Cinnamon Pecan coffee Cake |
Servings: About 12
Prep Time: About 20 minutes
Bake Time: 35–40 minutes
Ingredients:
- ¾ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 cups (306 grams) all-purpose or gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the Cinnamon-Pecan Topping:
- ¾ cup packed light brown sugar
- ⅓ cup chopped pecans
- 1 teaspoon ground cinnamon
Instructions:
- Cream the softened butter and granulated sugar together until light and well combined.
- Add the eggs gradually, beating until incorporated.
- In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt.
- Add one-third of the flour mixture to the butter mixture and mix just until incorporated.
- Add one-third of the sour cream and mix just until incorporated. Continue alternating the flour mixture and sour cream by thirds until everything is combined. Avoid overmixing.
- Lightly butter a 9 × 13-inch baking pan and spoon the batter evenly into the pan.
- Combine the brown sugar, pecans and cinnamon. Sprinkle the topping evenly over the batter.
- At this point, the unbaked coffee cake may be covered and refrigerated overnight.
- When ready to bake, preheat the oven to 350°F.
- Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted near the center comes out clean.
Tip: The overnight option makes this particularly convenient for breakfast. Assemble it before bed, refrigerate, and bake it fresh in the morning.
Source: Not provided