Pecan Coffee Cake



  • 112 cups pecans
  • 13 cup white sugar
  • 13 cup packed brown sugar
  • 1 tsp cinnamon
  • 14 tsp kosher salt
  • 3 tbsp melted butter



  • 178 cup all-purpose flour
  • 34 tsp baking soda
  • 1 tsp baking powder


  • 12 cup butter (room temp)
  • 1 cup white sugar
  • 2 large eggs
  • 112 tsp vanilla
  • 1 cup sour cream (~8 oz?)



  • Bring butter to room temperature
  • Chop pecans
  • Butter a 13x9″ baking dish

Make the crumb

  • Melt butter
  • In a medium mixing bowl
    • add pecans, sugar, cinnamon, salt, and butter
    • mix together thoroughly with a spatula

Make the cake

  • In a small mixing bowl
    • add the flour, baking soda, and baking powder
    • whisk together
  • In a medium mixing bowl
    • cream the butter and sugar together
    • whisk in eggs, one at a time
    • whisk in vanilla and sour cream
  • Add the dry to the wet and whisk together until just combined

Assemble and bake

  • Preheat oven to 350°F
  • Transfer half of the cake batter to the baking dish and smooth into an even layer
  • Sprinkle over half of the crumb mixture and gently press it with your fingertips
  • Make another even layer of cake on top using an offset spatula
  • Spread the rest of the crumb mixture over the top
  • Bake at 350°F for 30–35 minutes or until the center is set and the top is golden