Pecan Cinnamon Crumb Cake
Welcome to episode one of Baked in 30, my Instagram baking series celebrating beautiful autumn bakes that take 30 minutes or less in the oven. First up is a pecan and cinnamon crumb cake, and honestly, I can't think of a better way to kick things off.
If you're anything like me, the best bit of a cake is often the crumbly, buttery topping. So, naturally, this cake doubles down on it. Think soft, tender sour cream sponge, little pockets of cinnamon sugar and pecan running through the middle, and a generous layer of buttery pecan crumble on top. Cake heaven, if you ask me.
The combination of toasted pecans, warming cinnamon, brown sugar and butter is just about as lovely as it gets, especially when it's filling the kitchen with that delicious freshly baked smell. It's the sort of cake that feels a little bit special, but is surprisingly simple to make at home.
This homemade pecan crumb cake is perfect for slicing up and sharing over a pot of tea or a freshly brewed coffee. And if you fancy turning it into more of a pudding, try serving a slice slightly warm with a scoop of vanilla ice cream. You're welcome!
Follow along on Instagram for more episodes of Baked in 30, where I'll be sharing plenty of lovely autumn baking inspiration, from cosy afternoon treats to bakes worth gathering everyone around the table for.
What is a Pecan Cinnamon Crumb Cake?
A crumb cake is a lovely thing, particularly if you're someone who always goes back for the slice with the most crumble on top. It's made with a soft cake base and finished with a generous layer of buttery crumbs, giving you that lovely contrast between a tender sponge and a crunchy topping.
This pecan and cinnamon crumb cake takes things a little further, with a cinnamon pecan streusel running through the middle as well as a crumble topping on the surface. Sour cream keeps the sponge soft and moist, while the pecans, brown sugar and cinnamon bring plenty of warmth and flavour.
It's somewhere between a classic crumb cake and a cinnamon coffee cake, making it just as lovely for an afternoon treat as it is for a pudding after supper.
Ingredients that make this cake so good
You don't need anything particularly fancy to make this pecan cinnamon cake, but a few ingredients really do make a difference.
Pecans: these bring a lovely buttery, slightly sweet flavour to both the cinnamon streusel and the crumble topping. Chopping some finely helps distribute the flavour through the cake, while the larger pieces add texture on top.
Ground cinnamon: the perfect partner for pecans and brown sugar, adding that warming flavour that makes this such a lovely autumn bake.
Sour cream: this gives the sponge a richer texture and helps keep it beautifully moist. Use full-fat sour cream for the best results.
Ground almonds: these add a little richness to the sponge and complement the nutty flavour of the pecans.
Cold butter: for the crumble topping, cold butter helps create those lovely buttery crumbs and larger clusters rather than a smooth paste.
Icing sugar: unlike granulated or caster sugar, icing sugar dissolves faster and creates a finer, more delicate texture in the topping.
Cornflour: if used in small amounts in the topping or shortbread-style crumble variations, cornflour reduces the development of gluten, resulting in a lighter, more tender, "melt-in-the-mouth" texture instead of a crumble that’s hard or dense.
Light brown sugar: the gentle caramel flavour works beautifully with the cinnamon and pecans, particularly in the streusel layer.
Tips for the perfect Pecan Cinnamon Crumb Cake
How do you get a crunchy crumble topping?
Start with cold butter when making the crumble and rub it into the dry ingredients until you have a mixture of small crumbs and larger clusters. Chilling the topping before baking can help, too. Scatter it over the cake without pressing it down.
How do you keep the sponge moist?
The sour cream helps create a soft, tender crumb. Be careful not to overmix the batter once you've added the flour, as this can make the cake denser than you'd like.
Why has my crumble topping disappeared into the cake?
A little sinking isn't unusual, but if the topping disappears completely, check that your cake batter isn't too loose and that your crumble contains plenty of distinct crumbs. Keep the topping chilled until you're ready to assemble the cake.
How do I know when the cake is baked?
Insert a skewer into the centre of the sponge, avoiding any pockets of streusel. It should come out without wet cake batter attached. If it needs longer, return the cake to the oven for a few minutes and check again.
Can you make Pecan Cinnamon Crumb Cake ahead of time?
Absolutely. This is a lovely cake to bake ahead if you're having friends over or want something ready for a weekend coffee break.
You can prepare the pecan crumble and cinnamon streusel in advance and keep them covered in the fridge until you're ready to assemble the cake. For the best texture, I'd bake the cake on the day you plan to serve it, or the day before.
How to store Pecan Cinnamon Crumb Cake:
Once the cake has cooled completely, store it in an airtight container. It should keep well for around 2–3 days in a cool spot, provided your kitchen isn't too warm. If you prefer to refrigerate it, keep it covered and allow it to come back towards room temperature before serving.
Can you freeze Pecan Cinnamon Crumb Cake?
Yes, you can freeze the baked cake. Once completely cool, cut it into individual slices and wrap or store them in a freezer-safe container, separating the slices with baking paper. Freeze for up to 3 months for the best quality.
Defrost the slices thoroughly before serving. You can warm them gently in the oven if you'd like to bring back a little of that freshly baked feeling.
Pecan Cinnamon Crumb Cake
Episode 1 of Baked in 30
A little bit crunchy, a little bit soft, and full of buttery, cinnamon-y goodness. Just the sort of bake you'll find yourself coming back to.
Makes 6
Prep Time 20 mins
Bake Time 30 mins
Total Time 1hr
Ingredients
For the pecan & cinnamon streusel
50g pecans, finely chopped
60g light brown sugar
1 tsp ground cinnamon
30g butter, softened
For the pecan crumble topping
100g plain flour
25g cornflour
1 tsp cocoa powder
80g cold butter, diced
40g icing sugar
A pinch of salt
40g pecan halves
For the cake
100g plain flour
2 large eggs, at room temperature
120g caster sugar
A pinch of salt
90g sour cream
25g ground almonds
1 tsp baking powder
60g butter, melted and cooled, plus extra for greasing
Icing sugar, for dusting (if desired)
Method
Get the oven ready. Preheat to 170C (160C fan) and grease a 6-hole bottomless muffin tin with butter.
Make the cinnamon streusel. Add the chopped pecans, brown sugar, cinnamon and softened butter to a small bowl. Mix everything together until it resembles wet sand. Pop it into the fridge while you get on with the rest.
Prepare the crumble topping. Add the flour, cornflour, cocoa powder, cold diced butter, icing sugar and salt to a medium bowl. Rub together with your fingertips until you have a mixture of buttery crumbs and larger clumps, breaking up the pecan halves slightly as you go. Squeeze a few bits together to form larger clumps, then cover and chill in the fridge.
Whip up the cake batter. Whisk the eggs and caster sugar together until pale, light and fluffy. You can use a stand mixer, hand mixer or a good old-fashioned whisk. Add the melted, cooled butter and sour cream, then mix briefly until combined.
Add the dry ingredients. Sift in the flour, ground almonds, baking powder and salt. Gently fold everything together until just combined, taking care not to over-mix.
Add the cinnamon layer. Take the streusel out of the fridge and loosen it with your fingers. Gently fold it through the cake batter, leaving little pockets of pecan and cinnamon sugar throughout.
Assemble the cake. Divide the batter between your 6-hole muffin tin, by either spooning or piping the mixture into each hole. Scatter the crumble topping generously over the surface, making sure you get a lovely mix of little crumbs and bigger buttery clusters and pecans.
Bake until golden. Pop into the oven for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Leave the cakes to cool for 10mins before carefully removing the from the tin.
Finish and enjoy. Serve alongside your favourite cup of tea or coffee. Or, for a cosy pudding, warm ever so slightly and add a scoop of vanilla ice cream, or a drizzle of double cream.
More from Baked in 30
This pecan and cinnamon crumb cake is the first episode of Baked in 30, my Instagram baking series celebrating beautiful autumn bakes that take 30 minutes or less in the oven.
The idea is simple: lovely seasonal recipes that feel a little bit special without requiring hours in the kitchen. Think warming spices, buttery crumbles, cosy afternoon treats and plenty of inspiration for your next baking day.
Head over to Instagram to watch the first episode and follow along for the next bake. I'll be sharing more recipes throughout the series, so there's plenty to look forward to.
