Tasty Brown Butter Pecan Coffee Cake

If you ask me, brown butter makes everything better.

This coffee cake is the kind of breakfast treat that fills your kitchen with the best smell and brings everyone to the table. Nutty browned butter and toasted pecans create a flavor that’s way better than your average coffee cake.

It’s got a tender crumb that’s not too sweet, with a crunchy pecan streusel on top. The brown butter adds a depth that turns a simple morning cake into something you’ll want to make again and again.

It’s a perfect weekend baking project that pairs beautifully with your morning coffee or tea.

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What Kind of Pecans Should I Use?

For this coffee cake, you can use either raw or toasted pecans, though I’d lean toward raw since they’ll toast up nicely while the cake bakes. If you’re buying them pre-chopped, that’s totally fine and will save you some time, but chopping whole pecans yourself gives you more control over the size of the pieces. Make sure to give your pecans a quick taste before using them – since they have a high oil content, they can go rancid if they’ve been sitting in your pantry too long. If they taste bitter or off, toss them and grab a fresh bag, because stale pecans will definitely affect the flavor of your cake.

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Options for Substitutions

This coffee cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Sour cream: Greek yogurt works great as a substitute here – use the same amount and you’ll still get that moist, tender crumb. Full-fat plain yogurt also works, though the cake might be slightly less rich.
• Pecans: Walnuts are an easy swap if that’s what you have on hand. You could also try chopped almonds or hazelnuts, though they’ll give the cake a slightly different flavor profile.
• Light brown sugar: If you only have dark brown sugar, go ahead and use it – you’ll just get a deeper molasses flavor in the streusel. In a pinch, you can make your own by mixing 1/3 cup granulated sugar with 1 teaspoon of molasses.
• Unsalted butter: This is one ingredient I wouldn’t substitute. The brown butter is what gives this cake its signature nutty, caramel-like flavor, so it’s really worth using butter here rather than oil or margarine.
• All-purpose flour: Stick with all-purpose flour for this recipe – cake flour would make it too delicate, and whole wheat flour would make it too dense for a proper coffee cake texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making brown butter is taking it too far – once the butter turns from golden brown to dark brown, it becomes bitter and can ruin your entire cake, so watch it carefully and remove it from heat as soon as you see those amber flecks and smell a nutty aroma.

Overmixing your batter after adding the flour is another common error that leads to a tough, dense cake instead of a tender crumb, so stir just until the flour disappears and you still see a few streaks.

Don’t skip cooling the brown butter before adding it to your other ingredients, as hot butter can scramble your egg and melt the sugar too quickly, affecting the cake’s texture.

Finally, make sure to press your pecan streusel topping gently into the batter before baking so it doesn’t all fall off when you slice the cake, and check for doneness with a toothpick at the 35-minute mark since ovens vary and overbaking will dry out your coffee cake.

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What to Serve With Brown Butter Pecan Coffee Cake?

This coffee cake is perfect for breakfast or brunch alongside a hot cup of coffee or tea – the brown butter and pecans pair especially well with a medium roast coffee. I love serving it with fresh fruit like sliced strawberries or a simple fruit salad to balance out the richness of the cake. You can also add a dollop of whipped cream or Greek yogurt on the side if you want something a bit more indulgent. For a cozy weekend brunch, serve it with scrambled eggs and crispy bacon to round out the meal.

Storage Instructions

Store: This coffee cake stays moist and delicious for several days. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 3 days. If your kitchen is really warm, you can store it in the fridge for up to 5 days, though I think it tastes best at room temperature.

Freeze: You can freeze the whole cake or individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. I like to slice it first so I can grab a piece whenever I want without thawing the whole thing.

Serve: Let frozen slices thaw at room temperature for about an hour, or warm them in the microwave for 20-30 seconds. If you want that fresh-baked feel, pop a slice in a 300°F oven for about 10 minutes to warm it through and crisp up the streusel topping a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 35-40 g
• Fat: 210-225 g
• Carbohydrates: 340-370 g

Ingredients

For the cake:

• 10 tbsp unsalted butter (for browning)
• 1/2 tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour (I use King Arthur flour)
• 1 large egg (room temperature)
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1/2 cup sour cream

For the topping/filling:

• 1 cup chopped pecans
• 1/2 tsp ground cinnamon
• 1/3 cup firmly packed light brown sugar

Step 1: Make the Pecan Filling and Topping

• 1 cup chopped pecans
• 1/3 cup firmly packed light brown sugar
• 1/2 tsp ground cinnamon

In a small bowl, combine the chopped pecans, firmly packed light brown sugar, and ground cinnamon.

Mix well and set aside for later use.

Step 2: Preheat Oven and Prepare Baking Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch round or 8-inch square baking pan with butter or nonstick spray to prevent sticking.

Step 3: Brown the Butter

• 10 tbsp unsalted butter (for browning)

Place the unsalted butter in a medium saucepan or skillet over medium heat.

Cook until the butter melts, begins to foam, and brown specks form at the bottom, releasing a nutty aroma.

Remove from heat and let cool to room temperature.

You can strain out the browned bits if you prefer a smoother texture, but I like to leave some in for extra flavor.

Step 4: Mix the Dry Ingredients

• 2 cups all-purpose flour (I use King Arthur flour)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined.

Set aside.

Step 5: Prepare the Cake Batter

• cooled brown butter (from Step 3)
• 3/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• flour mixture (from Step 4)
• 1/2 cup sour cream

Using an electric mixer on medium speed, beat the cooled brown butter (from Step 3) and granulated sugar together until thoroughly combined.

Add the large egg and vanilla extract, mixing until smooth.

Gradually add the flour mixture (from Step 4), mixing just until combined.

Stir in the sour cream for added moisture and richness.

Step 6: Assemble the Coffee Cake

• batter (from Step 5)
• pecan filling (from Step 1)

Spread half of the cake batter into the prepared pan (from Step 2) and even out the surface.

Sprinkle half of the pecan filling (from Step 1) evenly over the batter.

Carefully spread the remaining batter on top, then finish by sprinkling the rest of the pecan filling on top.

Step 7: Bake and Cool the Cake

Bake the assembled coffee cake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan before serving.

I always find that letting it cool gives you a cleaner slice and blends the flavors beautifully.

Tasty Brown Butter Pecan Coffee Cake

Delicious Tasty Brown Butter Pecan Coffee Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 3450 kcal

Ingredients

  

For the cake:

• 10 tbsp unsalted butter (for browning)
• 1/2 tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour (I use King Arthur flour)
• 1 large egg (room temperature)
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1/2 cup sour cream

For the topping/filling:

• 1 cup chopped pecans
• 1/2 tsp ground cinnamon
• 1/3 cup firmly packed light brown sugar

Instructions

 

• In a small bowl, combine the chopped pecans, firmly packed light brown sugar, and ground cinnamon. Mix well and set aside for later use.
• Preheat your oven to 350°F (175°C). Grease a 9-inch round or 8-inch square baking pan with butter or nonstick spray to prevent sticking.
• Place the unsalted butter in a medium saucepan or skillet over medium heat. Cook until the butter melts, begins to foam, and brown specks form at the bottom, releasing a nutty aroma. Remove from heat and let cool to room temperature. You can strain out the browned bits if you prefer a smoother texture, but I like to leave some in for extra flavor.
• In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined. Set aside.
• Using an electric mixer on medium speed, beat the cooled brown butter (from Step 3) and granulated sugar together until thoroughly combined. Add the large egg and vanilla extract, mixing until smooth. Gradually add the flour mixture (from Step 4), mixing just until combined. Stir in the sour cream for added moisture and richness.
• Spread half of the cake batter into the prepared pan (from Step 2) and even out the surface. Sprinkle half of the pecan filling (from Step 1) evenly over the batter. Carefully spread the remaining batter on top, then finish by sprinkling the rest of the pecan filling on top.
• Bake the assembled coffee cake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before serving. I always find that letting it cool gives you a cleaner slice and blends the flavors beautifully.