Best Cinnamon Pecan Coffee Cake
Are you looking for a whole wheat version of the classic coffee cake? This is a great partial wheat recipe everyone will love. It it light, tender and so delicious. Perfect for breakfast, snacks, or dessert
Servings: 16 servings
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup softened butter
- ½ cup oil I use canola, but use whatever you like. This helps to tenderize the cake.
- 1 cup granulated sugar or other granulated sugar of choice
- 3 eggs
- 1 teaspoon vanilla
- 1 cup sour cream or plain Greek yogurt
Steusel
- ½ cup whole wheat pastry flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- dash salt
- ¼ cup chilled butter, cut in ¼ inch chunks
- ¾ cup chopped pecans you can also use walnuts if you prefer
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x9 pan and set it aside.
- In a small bowl combine the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt.
- In another small bowl, combine all ingredients for the streusel. With a pastry cutter or your hands, blend the butter. Set aside.
- In another, larger bowl, combine the butter, oil, and sugar. Beat with a hand mixer, or by hand, until it is light. Add in your eggs, vanilla, and sour cream. Blend to combine.
- Add your dry ingredients to your wet and mix to combine.
- Pour half the batter into your prepared cake pan. Sprinkle over half your streusel mix. Pour over your remaining batter, then top again with the remaining streusel.
- Place in pan and bake for about 40-45 minutes. Test with a toothpick. You will want it to be just SLIGHTLY underbaked. When you remove the cake from the oven, it will still continue to cook with the residual heat of the cake.
- Allow it to cool in the pan for about 5-10 minutes. Invert the cake to remove, then invert again to get it right side up.
- It is delicious eaten right away while it is warm, or it is just as good cooled.
- The leftover can be stored at room temp for up to 2 days, in the fridge for up to 5 days. Or, I like to freeze it, wrapped well, for up to 14 days. Simply reheat in the microwave.