A delightful coffee cake with a cinnamon swirl and crunchy pecan topping.
Preheat your oven to 350°F (175°C) and grease a 10-inch tube pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air into the batter, resulting in a lighter cake.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they mix evenly into the batter.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking the dry ingredients helps distribute the leavening agents evenly.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
Alternating prevents overmixing and ensures a smooth batter.
Pour half of the batter into the prepared pan.
Spread the batter evenly for a uniform cake.
Mix together the brown sugar and cinnamon for the swirl, then sprinkle over the batter in the pan.
Swirling the cinnamon mixture creates a beautiful marbled effect.
Pour the remaining batter over the cinnamon layer and spread evenly.
Ensure the top layer covers the cinnamon mixture completely.
Combine the pecans, sugar, cinnamon, and butter for the topping, then sprinkle over the batter.
The topping adds a delightful crunch and flavor.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the cake set and makes it easier to remove.
Slice and serve the cake warm or at room temperature.
Pair with coffee or tea for a delightful treat.
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