Buttermilk Pecan Coffee Cake
Craving a homemade treat that combines nutty richness with a hint of tangy sweetness? Dive into the world of Buttermilk Pecan Coffee Cake, a delightful Southern classic that's perfect for breakfast, brunch, or afternoon tea.
Ingredients
Cake Batter
- 3 cups baking mix (like Bisquick)
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 larg eggs (room temperature)
- 3/4 cup whole buttermilk
- 1 teaspoon pure vanilla extract
Streusel Topping
- 1 cup reserved dry mixture (from cake batter ingredients)
- 1 cup chopped pecans
- 3 tablespoons butter (room temperature)
- 1/4 teaspoon salt (optional, for enhanced flavor)
Instructions
9x13-inch Baking Dish
- The perfect size for this recipe, allowing the cake to bake evenly throughout.
Mixing Bowls
- You'll need at least two bowls - a large one for the main batter and a smaller one for the streusel topping.
Whisk and Spatula
- For mixing the ingredients thoroughly and folding the batter into the baking dish.
Measuring Cups and Spoons
- Precise measurements ensure consistent results every time.
Nonstick Cooking Spray
- To prevent the cake from sticking to the baking dish.
Toothpick or Cake Tester
- For checking if the cake is fully baked.