Buttermilk Pecan Coffee Cake
Craving a comforting, nutty coffee cake that’s perfect for breakfast or an afternoon snack? This Buttermilk Pecan Coffee Cake is an irresistible treat that combines the richness of buttermilk, the warmth of cinnamon, and the crunch of toasted pecans.
Ingredients
- 3 cups baking mix (like Bisquick)
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 large eggs
- 3/4 cup whole buttermilk
- 1 cup chopped pecans
- 3 tablespoons butter (room temperature)
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the baking mix, brown sugar, and cinnamon, breaking up any clumps of brown sugar. Scoop out 1 cup of this mixture and set it aside in a small bowl.
- In a separate bowl, whisk the eggs and buttermilk together. Pour the wet mixture into the large bowl with the dry mix and stir until just combined. Spread the batter evenly into the prepared baking dish.
- Add the pecans and butter to the reserved dry mix. Use your fingers or two forks to blend the butter into the mixture, creating a crumbly texture. Sprinkle this topping evenly over the batter.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving. For an extra touch, serve warm with coffee or tea.