She Strengthens

A Timeless Treat: The Classic Coffee Cake Recipe

A Family Favorite

For many of us, the smell of freshly baked coffee cake is synonymous with warm memories of family gatherings and lazy Sunday mornings. This recipe, passed down from a CHOW staffer’s mom, is a masterclass in comfort food. With its perfect blend of cinnamon, sugar, and nuts, it’s a treat that will transport you back to a simpler time.

The Perfect Blend

At the heart of this recipe lies a rich, buttery batter infused with a tangy hint of sour cream. This moist and flavorful base is then layered with a crunchy mixture of pecans, sugar, and cinnamon, creating a delightful contrast of textures.

A Versatile Treat

Whether you’re looking for a show-stopping centerpiece for your next brunch or a quick and easy breakfast on-the-go, this coffee cake recipe has got you covered. It’s easy to make ahead and can be enjoyed with a steaming cup of coffee or tea.

Yields: 1 (9-by-9-inch) cake
Difficulty: Easy
Total Time: 1 hour 40 minutes

Ingredients:

For the nut mixture:

• 6 ounces raw pecans (about 1 1/4 cups)
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon fine salt

For the cake:

• 2 cups all-purpose flour, plus more for coating the pan
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 1/2 teaspoons vanilla extract

Instructions:

Preparing the Nut Mixture

Pulse the pecans in a food processor until coarsely chopped, about 4 to 5 pulses. Add the remaining ingredients and process until the mixture resembles wet sand, about 30 seconds. Set aside.

Assembling the Cake

Heat the oven to 325°F and prepare a 9-by-9-inch metal baking pan by coating it with butter and dusting it with flour. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Creaming the Butter and Sugar

Beat the butter and sugar in a stand mixer until lightened in color and fluffy, about 3 minutes. Add the eggs one at a time, followed by the sour cream and vanilla. Beat until just incorporated.

Combining the Mixtures

Add the flour mixture to the wet ingredients and mix until just combined. Spread half of the batter in the prepared pan, followed by half of the nut mixture. Dollop the remaining batter over the nuts and spread into an even layer. Sprinkle with the remaining nut mixture and gently press it into the batter.

Baking and Serving

Bake until a cake tester or toothpick comes out dry with a few crumbs attached, about 45 minutes. Let cool for at least 20 minutes before serving. Enjoy!