Cinnamon Pecan Crumb Cake

/ Jodi
cinnamon-pecan-crumb-cake-piece

BEWARE:  This Cinnamon Pecan Crumb Cake is only for the most serious crumb cake lovers!  Are you one like me?  Do you love more buttery, sugary, nutty crumbs than cake?  If so, this is the cake for you!  And I dare say it should not be consumed without a large steaming cup of coffee to wash down the “crumby” goodness.  Be still my coffee crumb cake lovin’ heart!

Let’s take a closer look at all that “crumby” deliciousness…

cinnamon-pecan-crumb-cake-piece-2

Don’t say I didn’t warn you.  This is a seriously “crumby” cake!

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With buttery, nutty, cinnamony wonderfulness, this cake is a serious indulgence justified as breakfast when served with coffee…. but Hubby discovered it works very well as an evening snack when topped with a scoop of Vanilla Caramel Gelato!

If you don’t like your cake quite so “crumby,” you could double the cake batter or half the crumb topping.  Also – be careful not to overbake and dry the cake out – –  unless you are eating it with vanilla caramel gelato or dunking it in coffee.  In that case – who cares!

Diet shmiet – this cake is worth the calories!  Enjoy!

Cinnamon Pecan Crumb Cake

Ingredients:cinnamon-pecan-crumb-cake-piece-2
  • Topping
    • 2 1/2 cups flour
    • 1 cup packed light brown sugar
    • 2 1/2 tsp ground cinnamon
    • 1/2 tsp freshly ground nutmeg
    • 2 sticks (1 cup) butter, melted
    • 1 cup finely chopped pecans (or walnuts)
  • Cake
    • 1 1/2 cups flour
    • 1/2 cup sugar
    • 2 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2/3 cup milk
    • 1 large egg
    • 2 Tbsp canola or vegetable oil
    • 3 tsp vanilla extract

Directions:

Preheat oven to 325° F.  Prepare  8 or 9 inch square baking pan by spraying with vegetable spray and lining with parchment paper so it overhangs sides of pan. Spray the parchment paper with vegetable spray and set aside.

Make topping by combining flour, sugar, cinnamon, and nutmeg in a large bowl.  Make a well in the center of the mixture and add the melted butter. Stir to combine, then add the pecans using your hands to thoroughly mix. Topping should have a loose, crumbly consistency.  Set aside.

Prepare cake by whisking milk, oil, egg, and vanilla in medium bowl.  Add sugar, baking powder, salt, and flour.  Stir until just combined.

Pour the cake batter into prepared pan. Add all of the crumb topping evenly over the batter.

Bake approximately 30 mins.  The cake will rise, and the topping will bake into the cake batter.

Remove from oven and cool for 10 mins. in pan. Run a butter knife along the edges of the pan to loosen cake and lift it out to a cutting board. Cut into 9 squares. Sprinkle with powdered sugar to garnish if desired. 

Cheers & Hugs,
Jodi

*recipe adapted from Garlic&Zest

34 thoughts on “Cinnamon Pecan Crumb Cake”

    • Thanks Claire!! So nice to hear from you!! 😊. I got that fork at a little gift shop in Nola a couple years ago. I think you can find similar things on Etsy! 😉👍

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  15. Since I don’t have the ingredients I am heading out to the kitchen to make a piece of cinnamon toast with real butter.No pecans (sad face) but it will satisfy the taste buds until I can pass this on to my oldest daughter who is my “go to” dessert baker. Thank you, Jodi! Just teasing you, you know. I am envious of all those delicious crumbs! xo Robin

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