Pecan Caramel Coffee Cake – Moist, Crunchy, & Perfect for Fall

 

Crunchy pecans, spicy cinnamon, and additional brown sugar are the ingredients of this delectable Pecan Caramel Coffee Cake. completed with a handmade caramel on top. Ideal for your upcoming get-together with loved ones.

This cake will undoubtedly sate your craving for fall baking and tasting due to its crispy, caramel-like crumb topping and ribbon of cinnamon sugar in the middle. If you're really going for it, slice it warm and drizzle it with a little butter. Above all, enjoy the baking process, take your time, and then savor your deliciously fall coffee cake.

Why You Will Love this Pecan Caramel Coffee Cake?

• A crunchy caramel topping provides a beautiful texture.
• Strong flavors of brown sugar and cinnamon
• A clumsy presentation
• Your craving for fall baking will be satiated with comforting, fall flavors
• As this bakes, your house will smell fantastic

Pecan Caramel Coffee Cake Recipe

A sweet brown sugar coffee cake with handmade caramel and a pecan crumb on top. It is deal for your upcoming fall or winter gathering.

Preparation time: 1 hour

Cook time: 1 hour

Additional time: 1 hour

Total time: 3 hours

Ingredients to Make Pecan Caramel Coffee Cake

For the caramel sauce:

• White granulated sugar, 1 cup (225g)
• Half a cup (100g) of lukewarm water
• Half a cup (113 grams) of oat milk (or half a cup of heavy cream)
• One teaspoon of vanilla extract

For the cinnamon filling:

• Light brown sugar, loosely packed, 3/4 cup (120g)
• One teaspoon of ground cinnamon
• 65g, or 1/2 cup, of all-purpose flour

For the crumb topping:

• Light brown sugar, loosely packed, 3/4 cup (120g)
• 98g, or 3/4 cup All-purpose flour
• One teaspoon of ground cinnamon
• Half a cup (65g) chopped bits of pecan
• 6 tablespoons (85 grams) Cold, cubed plant-based butter (or regular butter)

For the cake:

• 1 and 3/4 cup (228g) All-purpose flour
• 32g, or 1/4 cup corn starch
• One teaspoon of baking soda
• Half a teaspoon of salt
• Half a cup (113g) Softened plant-based butter (or regular butter)
• Three large eggs, room temperature, and 3/4 cup (180g) light brown sugar, packed
• A teaspoon of vanilla extract
• 169g or 3/4 cup lukewarm oat milk (or 3/4 cup regular milk)

Instructions to Make Pecan Caramel Coffee Cake

Make the caramel (do not use store-bought if using)

• Add the water and white granulated sugar to a heavy-bottomed saucepan, gently swirling to coat the sugar. Bring the pan to a boil over medium-high heat.
• In the meanwhile, place a folded towel or hot pad holder next to your stove. Prepare a wooden or bamboo utensil, such as a long chopstick or a large spoon. Mix the vanilla extract and oat milk together and place the mixture next to the hot pad holder.
• As soon as the sugar water starts to boil, watch it until it turns a dark amber. Watch the sugar carefully since it will take some time for it to change from clear to amber, and once it does, it can burn quickly.
• As soon as the sugar becomes dark amber, take it from the heat source and set it on your hot pad holder. Slowly pour the cream mixture into the heated sugar, stirring carefully. This step should be done carefully because the heated sugar will splatter and bubble up, doubling or tripling in size.
• After the caramel mixture has cooled down and the cream has been added, return it to medium heat and bring it to a boil. Cook the caramel using a candy thermometer until it reaches the soft ball stage, which is between 235°F and 245°F. This guarantees that your caramel will have the proper texture to adhere to the cake.
• To cool, move the hot caramel to a heatproof bowl, such as a metal mixing bowl. After it has slightly cooled, you can move it to a smaller glass or jar so that it will be easier to pour later.

Make the crumb topping and the filling

• In a separate bowl, combine the flour, cinnamon, and brown sugar for the filling; whisk to combine and set aside.
• Combine the flour, cinnamon, brown sugar, and chopped pecans to make the crumb topping. Add the cold, cubed butter and gently mash it into the mixture with a fork or your fingertips. A crumb-like mixture with some larger butter bits should be the result. To keep the butter cold, place the crumb topping in the fridge.

Make the Cake

• Preheat the oven to 350°F. Line the bottom of a 9" springform pan (or 8x8" baking pan) with parchment paper and coat it with nonstick spray.
• Mix the flour, cornstarch, baking soda, and salt in a medium-sized bowl and set aside.
• Beat the brown sugar and butter in a large bowl until they are fluffy. Add the vanilla extract after beating in the eggs.
• Beat in one-third of the flour mixture. Beat in half of the milk. Do it again. Beat until smooth after adding the final one-third of the flour mixture.
• Smooth out the top of the cake batter after pouring half of it into the pan that has been prepared. Cover the batter with the cinnamon filling. Make sure not to mix the filling and batter by scooping the remaining cake batter over the top of the filling and gently leveling and smoothing it out.
• Lastly, cover the batter with the crumb topping. A toothpick inserted into the cake should come out with a few crumbs after 50 to 60 minutes of baking at 350°F.
• After 10 minutes of cooling in the springform pan, remove the cake and let it cool entirely; cool on the pan's bottom. Let the cake cool fully in the pan if you're using an 8x8" pan.
• After the cake has cooled, take it out of the pan and cover it with the caramel. You might want to do this on a surface that is easy to clean because some might drip down the side of the cake. Heat the caramel in the microwave for 10 seconds at a time until it is just thin enough to pour if it is too thick.
• Store any leftover cake at room temperature in an airtight container. To make leftover cake even more delectable, reheat it and top it with butter.

Serving Suggestions

Pecan Caramel Coffee Cake can be served in many delightful ways. Here are some irresistible serving ideas to inspire your readers: 

Serve alongside a hot cup of freshly brewed coffee, latte, cappuccino, or espresso. For non-coffee drinkers, pair with hot chocolate, chai tea, or spiced herbal tea.

A scoop of vanilla bean or butter pecan ice cream adds a creamy contrast. For a gourmet twist, drizzle a little warm caramel sauce over the ice cream.

Add a dollop of lightly sweetened whipped cream or cinnamon-spiced whipped cream.

Pair with fresh berries or sliced apples. A side of caramelized apples can create a dessert-like serving option.

Serve with a side of vanilla custard or a drizzle of chocolate ganache.

Make-Ahead, Storage, & Freezing Guide

Keeping your Pecan Caramel Coffee Cake fresh and delicious is easy with the right storage techniques.

Prepare the cake one day in advance. Bake the cake as directed, allow it to cool completely, and cover tightly with plastic wrap or store in an airtight container.

Prepare the batter ahead. You can make the batter and caramel pecan topping separately and store them in the refrigerator for up to 24 hours. Make just before baking for maximum freshness.

Keep the cake in an airtight container for up to 2 days. Store in a cool, dry place away from direct heat.

For longer freshness, refrigerate the cake in an airtight container or well-wrapped with foil or plastic wrap. It will stay fresh for up to 5 days.

Allow the cake to cool completely. Wrap tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to 3 months.

Let the cake thaw overnight in the refrigerator or at room temperature for a few hours. Reheat in the oven at 300°F (150°C) for 10 minutes or microwave individual slices for 20–30 seconds.

Nutritional Breakdown (Per Serving)

(Approximate values based on standard ingredients and serving size)

 

Nutrient	Amount (Per Serving)
Calories	380-420 KCAL
Total fat	22-25 g
Saturated fat	9-11 g
Carbohydrates	42-48 g
Sugars	28-32 g
Dietary fiber	2-3 g
Protein	5-6 g
Cholesterol	55-75 mg
Sodium	250-300 mg

Note: Nutritional values may vary depending on ingredient brands, serving size, and substitutions made.

FAQs: Pecan Caramel Coffee Cake

Can I use store-bought caramel sauce instead of homemade?

Yes, you can absolutely use store-bought caramel sauce for convenience. Just make sure to choose a thick, high-quality caramel that won’t become too runny when baked.

How do I keep the pecan topping crunchy?

To keep the pecans crunchy, avoid overmixing them into the batter. Sprinkle them on top or layer them gently with caramel. You can also toast the pecans beforehand to improve their crunch and flavor.

Can I add other nuts or mix-ins?

Absolutely! Walnuts, almonds, chopped dates, or chocolate chips can be great additions.

Conclusion: Pecan Caramel Coffee Cake

Pecan Caramel Coffee Cake is the perfect combination of rich caramel, crunchy pecans, and a soft, buttery crumb. This cake is guaranteed to impress with every bite. This Pecan Caramel Coffee Cake is a must-try.

Don’t forget to leave a comment, share your experience, and explore more delicious coffee cake recipes.

Read Also:

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