Brown Butter Pecan Coffee Cake

• Prep time: 25 mins | Bake time: 50 mins
• Serves: 10–12

Ingredients

• Pecan Topping:
  • $\frac{3}{4}$ cup chopped pecans
  • $\frac{1}{2}$ cup brown sugar
  • $\frac{1}{3}$ cup all-purpose flour
  • $1$ tsp cinnamon
  • $\frac{1}{4}$ cup unsalted butter, melted
• Cake Batter:
  • $\frac{3}{4}$ cup unsalted butter (for browning)
  • $2\frac{1}{2}$ cups all-purpose flour
  • $2$ tsp baking powder
  • $\frac{1}{2}$ tsp baking soda
  • $\frac{3}{4}$ tsp salt
  • $1$ cup granulated sugar
  • $3$ large eggs
  • $1\frac{1}{2}$ tsp vanilla extract
  • $1$ cup buttermilk

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Brown the butter: Melt $\frac{3}{4}$ cup butter in a saucepan over medium heat, swirling constantly until it foams and turns amber-brown with a nutty aroma. Pour into a bowl and let cool slightly.
3. Make the topping: Combine chopped pecans, brown sugar, flour, cinnamon, and melted butter. Set aside.
4. Make the batter: Whisk flour, baking powder, baking soda, and salt.
5. In a large bowl, beat the browned butter and granulated sugar together. Beat in the eggs one at a time, then add the vanilla.
6. Alternate mixing in the dry ingredients and the buttermilk until smooth.
7. Pour batter into the pan and evenly scatter the pecan streusel over the top.
8. Bake for 45–50 minutes until golden and set.