Cinnamon Swirl Coffee Cake

Moist vanilla coffee cake with cinnamon pecan swirl! A one bowl recipe that is ready in about an hour!

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Ingredients

For the Pecan Filling:

¼ cup Pecan Pieces 50g
¼ cup Light Brown Sugar 50g
1 teaspoon Cinnamon

For the Coffeecake Batter

2 cups All Purpose Flour 250g
½ cup Cake Flour 60g
1 cup Granulated Sugar 200g
1½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
1 teaspoon Butter Emulsion *optional 5ml
1 teaspoon Vanilla Extract 5ml
¾ cup Plant Milk
8 Tbs Vegetable Oil 118ml

Instructions

Grease well a 6 cup capacity bundt pan & preheat the oven to 350°F
First prepare the pecan filling by combining the brown sugar, pecans & cinnamon together in a small bowl
Combine both flours, sugar, baking soda, baking powder & salt together in a large mixing bowl, whisk to combine evenly
Pour in the plant milk, extracts & oil & whisk to a smooth batter (approx 20 strokes)
Pour half of the batter into the greased bundt pan then sprinkle the pecan filling evenly over the batter
Now pour the remaining batter over the pecan filling
Bake immediately in a preheated 350°F oven for 30 minutes then turn the oven down to 300°F & bake for another 20minutes or when a toothpick inserted into the center comes out clean.
Cool in the pan then serve warm!

Notes

Read all the notes for success above the recipe!

Storage Coffeecake will stay fresh in an airtight container at room temperature for up to 2 days. For longer storage refrigerate for up to 1 week wrapped tight for freshness or freeze for up to 1 month