Imagine waking up to the most irresistible aroma of brown butter, toasted pecans, and warm cinnamon wafting through your kitchen. This Brown Butter Pecan Coffee Cake isn't just a recipe—it's a transformative breakfast experience that will elevate your morning from ordinary to extraordinary. With its rich, nutty brown butter base, perfectly balanced sweetness, and a crunchy pecan swirl, this cake promises to be the star of your breakfast table that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1/2 cup butter, browned
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage.
- In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns golden brown and develops a nutty aroma. This typically takes 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the browned butter and granulated sugar. Whisk until well incorporated and slightly cooled.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- For the pecan topping, mix chopped pecans, brown sugar, and cinnamon in a small bowl.
- Pour half the cake batter into the prepared pan. Sprinkle half the pecan mixture over the batter.
- Add the remaining cake batter and top with the rest of the pecan mixture, creating a swirled effect.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before slicing and serving.
- Optional: Dust with powdered sugar or drizzle with a simple glaze for extra sweetness.
Tips
- Brown Butter Magic: Take your time when browning butter. Use a light-colored pan to easily monitor the color change, and remove from heat the moment it turns golden brown to prevent burning.
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for smoother batter integration and more even baking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Pecan Perfection: Toast the pecans briefly before chopping to enhance their nutty flavor and add extra depth to the cake.
- Even Baking: For consistent results, use a light-colored metal baking pan and rotate the pan halfway through baking.
- Cooling is Key: Let the cake cool in the pan for 15 minutes to help it set and make cutting easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 6g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 85mg
