Cowboy Coffee Cake
Cowboy coffee cake is a soft buttermilk cake with a crisp oat topping and cinnamon, brown sugar and pecan filling. Serve it for dessert or with brunch.
Servings: 12
Equipment
- Electric Mixer Optional
Ingredients
For the Cake
- 2 Cups all-purpose flour
- 2 Teaspoons baking powder
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- 1 Teaspoon ground cinnamon
- ½ Cup unsalted butter softened
- 1 Cup granulated sugar
- 2 eggs large
- 1 Teaspoon vanilla extract
- 1 Cup buttermilk
For the Cowboy Filling
- ½ Cup light brown sugar packed
- 1 Teaspoon ground cinnamon
- 1 Cup pecans chopped
For the Crumb Topping
- 1 Cup old-fashioned oats
- 1 Cup all-purpose flour
- ½ Cup light brown sugar packed
- 1 Teaspoon cinnamon
- ¼ Teaspoon salt
- ½ Cup unsalted butter melted
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F. Grease an 8 x 8-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the butter and granulated sugar.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients alternately with the buttermilk and mix.
- Spread half of the batter into the prepared pan.
Keep beating until it's light and fluffy.
Don't overmix, just stir until the ingredients are just combined.
Make the Pecan Filling
- In a small bowl, stir together the brown sugar, cinnamon, and chopped pecans.
- Sprinkle the filling evenly over the batter.
- Carefully spread the remaining batter over the filling.
Toast the nuts first if you like.
Make the Oat Topping
- In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir until large crumbs form.
- Sprinkle the crumb topping evenly over the cake.
Bake the Cake
- Bake for 40 to 45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool for at least 20 minutes before slicing and serving.
Notes
Leave a parchment overhang: Line the pan with enough parchment to leave a little overhang on two sides. You can use it to lift out the cooled cake before cutting it.
Stop mixing as soon as the flour disappears: Overmixing can make the cake tough. Scrape the bottom of the bowl to check for dry pockets of flour.
Dollop on the second layer of batter: Drop spoonfuls across the filling before smoothing them together. It’s easier than trying to spread one big mound without dragging the pecans around.
Give it time to set: Let the cake cool for at least 20 minutes before cutting so the squares hold together.
Stop mixing as soon as the flour disappears: Overmixing can make the cake tough. Scrape the bottom of the bowl to check for dry pockets of flour.
Dollop on the second layer of batter: Drop spoonfuls across the filling before smoothing them together. It’s easier than trying to spread one big mound without dragging the pecans around.
Give it time to set: Let the cake cool for at least 20 minutes before cutting so the squares hold together.
Nutrition
Calories: 491kcal | Carbohydrates: 66g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 302mg | Potassium: 161mg | Fiber: 3g | Sugar: 36g | Vitamin A: 551IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 2mg
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