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This pecan and cream cheese cake is truly a culinary gem. It's more than just a cake—it's a warm hug on a cool morning, a sweet buddy with my afternoon coffee, and a showstopper when I have friends over.
I'll never forget the first time I made this cake. The smell wrapped around my kitchen like a cozy blanket. My family and friends couldn't wait—they grabbed bites while it was still warm.
What You'll Need
- 2 cups all-purpose flour: creates the soft cake foundation
- 1 teaspoon baking powder: helps your cake rise properly
- 1/2 teaspoon baking soda: adds extra fluffiness
- 1/2 teaspoon cinnamon: brings a warm flavor touch
- 1/4 teaspoon salt: balances all the flavors
- 1 cup softened butter: gives that rich feel
- 1 cup granulated sugar: adds just the right sweetness
- 2 large eggs: bind everything and add richness
- 1 teaspoon vanilla extract: for a subtle aroma
- 1 cup thick sour cream: keeps the cake moist and tender
- 8 oz softened cream cheese: for that creamy filling
- 1/4 cup granulated sugar: sweetens the cheese layer
- 1 teaspoon vanilla extract: adds flavor to the filling
- 1/2 cup chopped pecans: for that tempting crunch
- 1 tablespoon brown sugar: caramelizes the nuts nicely
- 1/2 teaspoon cinnamon: boosts the nut flavor
Step-by-Step Directions
- Mixing the cheese filling:
- Beat your room-temperature cream cheese with sugar and vanilla until it's smooth with no lumps. Make sure your cheese isn't cold or you'll get chunks. This creamy center will bring amazing richness to your cake.
- Making the cake batter:
- Beat the soft butter and sugar for about 3 minutes until it looks pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. In another bowl, mix your dry stuff—flour, baking powder, baking soda, cinnamon and salt. Add this dry mix to your butter mixture, alternating with sour cream. Start and end with the dry ingredients.
- Putting it together:
- Pour half your batter into a greased and floured 9-inch cake pan. Spread the cream cheese mix in the middle, leaving about a half-inch border all around. Gently cover with the rest of the batter, making sure to seal the edges. Mix chopped pecans with brown sugar and cinnamon, then sprinkle this on top of your cake.
- Baking your cake:
- Heat your oven to 350°F and put the pan on the middle rack. Bake for about 40 minutes or until a toothpick comes out clean when you poke the center. If the top gets too brown too fast, just cover it loosely with foil while it finishes.
- Cooling and serving:
- Let the cake sit in the pan for 10 minutes so it can set up. Then carefully move it to a cooling rack to finish cooling. Wait at least 30 minutes before cutting so all those flavors can blend together nicely.
My favorite way to enjoy this cake is in the morning with a hot cup of coffee. The cinnamon and pecans make a perfect combo that reminds me of Sunday breakfasts when I was little, watching my grandma make similar treats.
Keeping It Fresh
This cake stays good for up to three days in an airtight container on your counter. Want it to last longer? Pop it in the fridge for up to a week, but wrap it well so it doesn't dry out. You can even freeze the whole cake or individual slices—just wrap them in plastic wrap and then foil for up to two months. Let it thaw on the counter for a few hours before you want to eat it.
Tasty Twists
This cake works great with different add-ins. Try throwing in 1/2 cup of chocolate chips for extra sweetness. Dried cranberries or raisins (about 1/2 cup) add a nice tangy kick that cuts through the richness. For something fresh, mix in 1 teaspoon of orange zest in your batter. Don't like pecans? Swap them for walnuts or almonds if that's more your style.
Ways To Serve
Try this cake slightly warm for breakfast with black coffee or Earl Grey tea. For a fancier dessert, add a scoop of vanilla ice cream or a dollop of fresh cream. At brunch, put some fresh strawberries or blueberries on the side for a pop of freshness. Kids love it as an after-school snack with a cold glass of milk.
Background Story
Coffee cakes like this one come from old European cooking, especially German and Scandinavian traditions. They were always part of afternoon coffee breaks and became big hits in America when immigrants brought their family recipes over. The cream cheese version is an American twist that makes this classic pastry even richer and creamier. Now people all over the world love these cakes because they're simple to make but taste so comforting.
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Frequently Asked Questions
- → Comment rendre le gâteau plus léger ?
Sortez vos ingrédients à l'avance pour qu'ils soient à bonne température. Ne mélangez pas trop la pâte pour garder sa légèreté.
- → Par quoi remplacer les noix de pécan ?
Les amandes, noisettes ou noix classiques feront très bien l’affaire. Adaptez selon vos goûts !
- → Quelle est la meilleure façon de le conserver ?
Gardez-le dans une boîte hermétique au frais pendant trois jours. Vous pouvez aussi le congeler facilement.
- → Peut-on ajouter des extras ?
Certainement ! Essayez des zestes d’orange, pépites de chocolat ou épices comme la cannelle pour plus de saveurs.
- → Quel moule utiliser pour ce gâteau ?
Un moule graissé, rond ou carré, avec une bonne profondeur pour éviter que ça déborde en cuisant, sera parfait.