Pecan Praline Coffee Cake That Ruins All Other Brunches (In the Best Way)

You want a weekend flex that costs less than takeout and makes your kitchen smell like a bakery? This Pecan Praline Coffee Cake hits like a warm hug with a side of swagger. It’s buttery, crunchy, caramelly, and still somehow not too sweet—like your favorite aunt who brings gifts and good advice.

Coffee optional, compliments guaranteed. Bake this once, and your group chat will start “accidentally” inviting themselves over.

What Makes This Recipe Awesome

• Double texture, double joy: Tender sour-cream cake with a crunchy pecan praline ripple and a glossy praline topping. That’s layers of flavor and texture in every bite.
• Foolproof crumb: Sour cream and brown sugar keep it moist for days.

  No dry, sad cake energy here.

• Big bakery flavor, simple steps: No stand mixer required, no fancy ingredients. Just smart technique.
• Morning, noon, or midnight: Perfect for brunch, potlucks, or stealthy fridge raids. Zero judgment.
• Make-ahead friendly: Keeps like a champ and actually tastes even better the next day.

Ingredients

For the Cake

• 2 cups (240 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) lightly packed brown sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup (240 g) full-fat sour cream, room temperature
• 1/4 cup (60 ml) milk

For the Pecan Praline Swirl

• 1 cup (120 g) chopped pecans, toasted
• 1/2 cup (100 g) brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 2 tablespoons melted unsalted butter

For the Praline Topping

• 4 tablespoons (56 g) unsalted butter
• 1/2 cup (100 g) brown sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup (60 g) chopped pecans, toasted

Instructions

1. Prep your gear. Heat oven to 350°F (175°C).

   Grease and line a 9-inch square pan or a 9-inch springform with parchment. Toast pecans on a sheet pan for 6–8 minutes until fragrant. Cool slightly.

2. Mix the praline swirl. In a small bowl, combine toasted chopped pecans, brown sugar, cinnamon, salt, and melted butter.

   It should look sandy and clumpy. Set aside.

3. Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
4. Cream butter and sugars. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes. Scrape the bowl—don’t pretend you didn’t see the streaks.
5. Add eggs and vanilla. Beat in eggs one at a time until fully combined.

   Mix in vanilla. If it curdles a bit, calm down—it’ll smooth out with flour.

6. Alternate dry and wet. Stir sour cream and milk together. Add flour mixture to the batter in three additions, alternating with the sour cream mixture.

   Begin and end with flour. Mix just until no dry pockets remain. Do not overmix.

7. Layer it up. Spread half the batter into the pan (it’s thick—use an offset spatula). Sprinkle half the praline mixture evenly.

   Add remaining batter, then the rest of the praline mixture on top. Lightly swirl a butter knife through the top layer for a ripple effect. Don’t overdo it.

8. Bake. Bake 40–48 minutes, until a toothpick in the center comes out with a few moist crumbs.

   If the top browns too fast, tent with foil for the last 10 minutes.

9. Make the praline topping. In a small saucepan over medium heat, melt butter with brown sugar and cream. Bring to a gentle bubble, stirring, for 1–2 minutes until slightly thickened and glossy. Remove from heat, stir in vanilla, salt, and pecans.
10. Finish the cake. Cool cake for 15 minutes.

    Spoon warm praline topping over the surface and spread gently. Let set another 15–20 minutes so it gets that shiny, soft-set finish.

11. Serve. Slice while slightly warm for peak coziness, or room temp for clean cuts. Either way, prepare for applause.

Storage Instructions

• Room temperature: Store tightly covered for 2 days.
• Refrigerator: Keeps 4–5 days.

  Warm slices in the microwave for 10–15 seconds to revive the crumb.

• Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge or at room temp for 1 hour.
• Pro tip: Keep a square of parchment between layers so the praline top doesn’t stick to containers, because that’s heartbreak.

Benefits of This Recipe

• High payoff, low stress: Straightforward steps, bakery-level result. Your ROI on effort is ridiculous.
• Crowd magnet: The smell alone could start negotiations with your neighbors.
• Flexible ingredients: Pantry staples with easy substitutions (see below).
• Make-ahead friendly: Flavors develop more by day two—rare cake magic.
• Balanced sweetness: Brown sugar and pecans add depth without sugar shock.

Common Mistakes to Avoid

• Overmixing the batter: This activates gluten and makes the cake tough.

  Mix just until combined.

• Skipping room-temperature ingredients: Cold eggs and sour cream cause batter to curdle and bake unevenly.
• Not toasting the pecans: Untoasted nuts taste flat. The difference is huge—don’t skip.
• Overbaking: Pull the cake when a toothpick has moist crumbs, not dry. Dry coffee cake = sadness.
• Drowning it in topping too early: Let the cake cool 15 minutes so the praline sets instead of melting into the crumb.

Alternatives

• No sour cream? Use Greek yogurt (full-fat) 1:1.

  Adds slight tang, still moist.

• Nut swap: Walnuts, hazelnuts, or almonds work. For nut-free, use toasted pumpkin seeds and add 1/4 teaspoon maple extract to the topping for a praline vibe.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1 extra tablespoon milk if batter feels stiff.
• Dairy-free: Use vegan butter, coconut cream in the topping, and a thick dairy-free yogurt in place of sour cream.

  Flavor will shift slightly but still great.

• Spice it up: Add 1/2 teaspoon nutmeg or cardamom to the praline swirl for cozy depth.
• Pan swap: Use a 10-cup bundt pan; bake 45–55 minutes. Grease thoroughly and skip parchment. Drizzle topping over the cooled, inverted cake.

FAQ

Can I make this the night before?

Yes.

Bake, cool, and cover at room temp. Add the praline topping the next morning for the freshest gloss, or add it the day before and let it set—both work. Flavor actually improves overnight, IMO.

Do I need a mixer?

No.

A sturdy whisk or spatula gets it done. Just cream the butter and sugars thoroughly to incorporate air for lift.

Why is my cake dense?

Likely overmixing, cold ingredients, or expired leaveners. Also, double-check your flour measurement—scoop-and-level, don’t pack the cup like it wronged you.

Can I reduce the sugar?

You can cut up to 1/4 cup total sugar from the cake without wrecking texture.

Don’t skimp on the praline swirl; that’s the signature move.

How do I know the praline topping is ready?

When it turns glossy and slightly thick after bubbling for 1–2 minutes. It should coat a spoon but still pour. If it seizes, whisk in a teaspoon of cream to loosen.

What coffee pairs best?

A medium roast with caramel or nutty notes plays beautifully.

If you’re extra, a cinnamon latte makes the flavors pop.

Final Thoughts

This Pecan Praline Coffee Cake is that rare dessert that feels fancy without the drama. You get the buttery crumb, the toasty crunch, the caramel sheen—and bragging rights. Bake it for brunch, bring it to a friend, or keep it all for yourself and call it “meal prep.” Your kitchen, your rules.

Just don’t be surprised when this becomes your signature move.