This is the best coffee cake recipe if you love crispy, crunchy, buttery crumb toppings. Chef John uses twice as many crumbs — there's even a layer inside!
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
634 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.
Step 2
Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
Step 3
Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
Step 4
Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
Step 5
Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
Step 6
Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving.
