This recipe, adapted from The Foster’s Market Cookbook, is everything that a coffeecake should be — which is to say copious amounts of crumb topping nestled into a little bit of cake and then liberally dusted with powdered sugar. I’m not talking meh-equal-parts crumb:cake here. I’m talking a 2:1 ratio. Two parts crumb to one part cake!
In fact, think of the cake solely as a delivery method to get the crumb to your mouth. And it’s not for the feint of heart. In fact, if you haven’t recently been cleared by your cardiologist, you might want to avoid this one.
There’s two sticks of butter in the topping alone. But it’s the holidays. We don’t do this all the time, so a sliver of over-the-top indulgence is worth it! I mean, really — how often do your eyes actually roll back in your head because something is so good. How often are you rendered speechless by coffeecake?
The good news is, it’s really simple to assemble. I didn’t even have to break out the hand mixer. Compile the ingredients for the crumb topping in one bowl, use a spoon to bring it together, add the pecans and finish mixing with your hands. The cake batter comes together even quicker!
To make it easier to get the cake out of the pan for serving, line it with parchment paper that overhangs the sides of the pan. When it’s cooled, just lift the ends and transfer the cake to a cutting board or cake dish.
I mean look at that! It’s coffeecake nirvana! And just in time for your holiday morning. This cake is perfect as is, but if you want to gild the lily even further — powdered sugar will amp up the festive-factor! Serve steaming cups of hot coffee, flutes of chilled mimosas (or both) to wash down this heavenly confection while watching the kids tear into their presents!
Cinnamon Pecan Crumble Coffee Cake
- 2 1/2 cups all purpose flour
- 1 cup light brown sugar firmly packed
- 2 1/4 teaspoons cinnamon ground
- 1/4 teaspoon nutmeg freshly ground
- 1/4 teaspoon allspice ground
- 2 sticks unsalted butter melted
- 1 cup pecans chopped
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons milk
- 1 large egg
- 2 tablespoons canola oil
- 2 1/2 teaspoons vanilla extract
- 2-3 tablespoons confectioner's sugar for garnish
- Preheat the oven to 325°. Prepare a 8x8 inch square baking pan by spraying with vegetable spray and lining the bottom and sides of a pan with parchment paper. (Cut the paper 8" wide and about 12" long so that the bottom and two sides are covered and there is overhang on either side of the pan). Spray the parchment paper with vegetable spray and set aside.
Make the topping
- in a large bowl combine the flour, sugar, cinnamon, nutmeg and allspice and whisk. Make a well in the center of the flour mixture and add the melted butter to it. Mix to combine, then add the pecans and use your clean hands to thoroughly mix them in. Topping should have a loose, crumbly consistency. Set aside.
For the cake
- Add the flour sugar, baking powder and salt to a small bowl - and whisk to combine.
- In a medium bowl, whisk together the milk, oil, egg and vanilla. Add the flour mixture to the wet ingredients and stir just until combined.
- Pour the cake batter into the prepared pan. Add the crumble topping evenly across the batter. (It will look like you've got WAY TOO MUCH topping -- but use it all.)
- Bake for 35-40 minutes until the cake rises and the topping bakes into the dough.
- Remove from the oven and cool slightly in the pan. Run a knife along the edge to loosen the cake and lift it from the pan to a cutting board. Cut into 9 equal squares. Sprinkle with powdered sugar and serve.
More Holiday-ish Breakfast Sweets:
Peace and Joy to you and yours this holiday!