Are you ready to transform your ordinary morning into an extraordinary culinary experience? Imagine sinking your teeth into a moist, decadent coffee cake that's bursting with rich butterscotch flavor and crunchy pecans. This isn't just any coffee cake – it's a show-stopping dessert that will have your family and friends begging for seconds (and the recipe)! Prepare to elevate your baking game with this irresistible Butterscotch Pecan Coffee Cake that promises to be the star of any breakfast table or afternoon gathering.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup butterscotch chips
- 1 cup chopped pecans
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick cooking spray, ensuring complete coverage.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract and sour cream until thoroughly combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in 3/4 cup of butterscotch chips and 3/4 cup of chopped pecans into the batter, reserving the remaining amount for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining butterscotch chips and chopped pecans over the top of the batter, creating a decorative and crunchy topping.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the coffee cake cool in the pan for 15-20 minutes before slicing and serving.
- For best flavor, serve warm and optionally dust with powdered sugar or drizzle with a light butterscotch glaze.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially butter, eggs, and sour cream, are at room temperature. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test to ensure your cake is perfectly baked. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Toasting Pecans: For an extra flavor boost, lightly toast your pecans in a dry skillet before adding them to the batter. This will enhance their nutty flavor.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature. For longer storage, refrigerate and gently warm before serving.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 58g
Protein: 7g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 95mg
