Cinnamon Pecan Crunch Coffee Cake

Cinnamon Pecan Crunch Coffee Cake

Is there anything more comforting than the aroma of cinnamon wafting through your kitchen? Pair it with the nutty crunch of pecans, and you have a match made in dessert heaven. This Cinnamon Pecan Crunch Coffee Cake is the perfect indulgence to accompany your morning coffee, afternoon tea, or serve as a sweet centerpiece for brunch gatherings.

What Makes This Coffee Cake Special

This cake isn't your average coffee cake—it’s a harmonious blend of flavors and textures. The moist, tender crumb contrasts beautifully with the cinnamon-sugar pecan streusel topping, offering a bite that’s both rich and satisfying. The secret lies in layering the flavors: a cinnamon sugar swirl runs through the middle, giving you bursts of spiced sweetness in every slice.

Ingredients You'll Need

To make this crowd-pleaser, gather the following:

For the Cake

• 2 ½ cups gluten free flour ( I use King Arthur 1:1)
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• ½ cup coconut sugar
• ⅓ cup unsweetened apple sauce
• ¼ cup of Olive Oil
• 4 large eggs
• 1 tbsp vanilla extract
• 1 ¼ cup almond milk, at room temperature

For the Cinnamon Pecan Streusel

• 1 cup old fashioned oats
• ½ cup coconut sugar + 1 ½ tbsp ground cinnamon (divided)
• ⅓ cup chopped pecans
• ½ cup melted butter

How to Make Cinnamon Pecan Crunch Coffee Cake

1. Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan, or line it with parchment paper for easy cleanup.

2. Mix the Batter

In a large mixing bowl, cream the oil, applesauce, and sugar until combined. Beat in the eggs, one at a time, followed by the vanilla extract, and milk.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until everything is combined. Be careful not to overmix!

3. Make the Cinnamon Filling

In a small bowl, mix ½ cup of coconut sugar with the 1½ tbsp of cinnamon sugar.

4. Assemble the Cake

Pour half the batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter, spreading gently to cover the filling.

4. Make the Streusel

In a small bowl, mix oats, chopped pecans, melted butter and the remaining cinnamon sugar mixture until crumbly. Even sprinkle the granola streusel over the batter.

6. Bake to Perfection

Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Serve and Enjoy

This cake can be enjoyed warm or at room temperature. Pair it with a freshly brewed cup of coffee or tea for the ultimate treat.

Tips for Success

• Room-Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature to create a smooth, even batter.
• Chop Pecans Finely: Smaller pieces ensure an even distribution of crunch throughout the cake.
• Storage: Store leftovers in an airtight container for up to three days at room temperature or in the fridge for a week.

A Crowd-Pleasing Favorite

Cinnamon Pecan Crunch Coffee Cake is more than just a dessert—it’s a memory-maker. Whether you’re sharing it at a holiday gathering or savoring a slice solo with your favorite beverage, this coffee cake is sure to become a beloved recipe in your kitchen.

Happy baking! And don’t forget to share your coffee cake creations with us in the comments. 😊