Cinnamon Pecan Coffee Cake for Two

SNOW DAY!!!  John and I BOTH got the day off today – do you know how rare it is for either of our work places to cancel?!  We are expecting about a foot of snow do fall today, so now we are stuck in one of the coziest situations I could imagine.  Just the two of us (plus Riddle), in our pajamas, with no place to go.  Even though I really don’t like the snow or the cold, there’s something about a snow day that is just so comforting!

We slept in (til 6:15!!) and decided that we deserved more than just a quick bowl of cereal or oatmeal to start the day.  Coffee cake sounded great to both of us, but I didn’t want to make a huge coffee cake that would end up going to waste in a few days.  So I went to my trusty America’s Test Kitchen The Complete Cooking for Two Cookbook and found a recipe for a cinnamon pecan coffee cake – the perfect size for two people (or even four!).  We ate half of it this morning and will be able to have leftovers tomorrow.

This coffee cake is SO GOOD.  Nice and moist, plus a delicious crumbly topping.  I always like to add more cinnamon than coffee cake recipes call for – I feel like a good coffee cake should be loaded with cinnamon flavor.  I will be making this again very soon!  Thank you, America’s Test Kitchen, for yet another perfect recipe!  I tweaked it just a bit, but the basis of the recipe is all ATK!

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Cinnamon Pecan Coffee Cake for Two

Active Prep: 15 min
Bake time: 30 min
TOTAL: 45 min

Ingredients:

 Topping

  • 1 ½ Tbsp all-purpose flour
  • 1 ½ Tbsp granulated sugar
  • 1 ½ Tbsp light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 Tbsp unsalted butter, melted
  • 1/3 c chopped pecans

Cake

  • ¾ c all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp ground cinnamon
  • 1/8 tsp salt
  • ¼ c buttermilk
  • ¼ c granulated sugar
  • ¼ c light brown sugar, packed
  • 1 large egg
  • 2 Tbsp unsalted butter, melted

Directions:

  1. Preheat oven to 350 °F.  Grease a 6-inch round cake pan and line with parchment paper.
  2. Using a pastry blender, combine all topping ingredients except pecans. Blend together until the mixture resembles sand.  Stir in pecans.
  3. In a medium bowl combine flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together buttermilk, sugars, egg, and butter until combined.  Slowly fold in the egg mixture into the flour mixture until just combined.
  4. Pour batter into prepared pan. Sprinkle topping evenly over the top.  Bake in preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.  Remove from oven and cool on a wire rack for about 10 minutes, then remove from pan and serve while still warm.