Brown Sugar Pecan Coffee Cake with Chai Spices
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Streusel Ingredients:
  • 1 cup pecans, chopped
  • 6 tablespoons butter
  • 1 cup packed dark brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons cardamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • ¼ teaspoon cloves
  • pinch of white pepper
Cake Ingredients:
  • ½ cup butter
  • 2 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup packed dark brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • powdered sugar
  1. Preheat oven to 350 degrees.
  2. Butter a 12 cup Bundt pan and dust with flour.
  3. To make the streusel, combine the pecans, butter, brown sugar, and spices in a small bowl.
  4. To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  5. Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high until light and fluffy, 2 - 3 minutes. Beat in the eggs and vanilla, scraping down the sides twice.
  6. Reduce mixer speed to to low and add the flour mixture and sour cream in alternate additions.
  7. Spread half the butter in the bundt pan and top with half the streusel; repeat.
  8. Bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 45 - 50 minutes.
  9. Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely.
  10. Sprinkle powdered sugar over the top of the cake and serve.
*To make the recipe gluten-free, replace the flour with ¾ cup white rice flour, ¾ cup tapioca flour, ½ cup potato starch, and 1 teaspoon guar gum
Recipe by Premeditated Leftovers™ at