This is a delicious classic coffee cake with cinnamon, brown sugar and pecan crumble. I love to make this on the weekend, and it’s super easy to make. I love to sit on the deck and just enjoy a nice slice of coffee cake while drinking a good cup of coffee. I also reduce the sugar in this recipe, because I don’t like my coffee cake too sweet but feel free to add more if you wish to.
You’ll need a stick of butter and 2/3 cup of sugar. The butter needs to be at room temperature, if it’s not just melt it for a bit in the microwave.
Mix the butter and sugar well. Add the vanilla extract and eggs to the butter mixture.
You’ll also need to add 1/2 cup of sour cream and 1/2 cup of yogurt to the mixture.
In a bowl, mix 2 cups of flour with 1 tsp of baking soda and 1 tsp of baking powder. Mix everything well and add the flour mixture.
The cake mix is now done. Next we need to make the crumble, so start off by chopping some pecans or walnuts. You can use your food processor for this if you wish, I cut mine by hand because I like my pecans chopped a bit bigger.
Place the pecans in a bowl, and add 1/2 cup of brown sugar and a tsp of cinnamon.
Mix the pecans and the brown sugar together well.
Now, pour half of the batter in a bundt pan, you might need to butter your bundt pan.
Next Â pour half the crumble mixture over the batter.
Add the remaining batter to the bundt pan and spread it evenly to cover the pecan crumble.
And add the remaining pecan crumble by spreading it evenly.
Bake at 350 F degrees for about 45 minutes. Then take the beauty out of the oven and voila.
Let it cool for about 15 minutes or until it’s cool enough to remove it from the bundt pan. The crumble part should be the top.
Now cut yourself a generous piece and enjoy!