Description

A rich and moist coffee cake with a cinnamon-sugar swirl and a crunchy pecan topping. This classic treat is perfect for breakfast, brunch, or dessert!

Ingredients

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For the Cake:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
1 cup sour cream

For the Cinnamon Swirl & Topping:

1 cup chopped pecans (optional)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a Bundt pan.
Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar – In a large bowl, beat butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, mixing well after each addition.
Alternate adding sour cream and dry ingredients – Add half of the flour mixture, mix, then add half of the sour cream. Repeat until fully incorporated.
Prepare the swirl and topping – In a small bowl, mix brown sugar, cinnamon, and pecans.
Assemble the cake – Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon mixture on top. Add the remaining batter and top with the rest of the cinnamon mixture.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve – Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Slice and enjoy!

Notes

For extra moisture, replace half of the butter with applesauce.
You can swap pecans for walnuts or omit nuts altogether.
Drizzle with a simple powdered sugar glaze for extra sweetness.