Kanakuk Coffee Cake Recipe
Kanakuk Coffee Cake is a classic American delight, boasting a moist and cinnamon-infused crumb topped with a tempting pecan swirl, making it a perfect treat for breakfast or brunch.
Servings 12
Calories 320kcal
Equipment
- Mixing bowls (large and medium)
- 9x13-inch baking pan
- Electric mixer
- Whisk
- Measuring cups, and spoons
- Spatula
- Cooling Rack
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 cup buttermilk
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- ½ cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt, using a whisk to blend them together. Set aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture turns light and fluffy.
- Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined.
- Evenly distribute half of the batter into the greased and floured pan.
- In a small bowl, combine the cinnamon and chopped pecans (if using). Sprinkle half of this mixture over the batter in the pan.
- Add the remaining batter on top and finish with the rest of the cinnamon-pecan mixture.
- Use a knife to swirl the cinnamon-pecan mixture into the batter, creating a marbled effect.
- Place it in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a wire rack before serving.