Soft, buttery coffee cake layered with sweet cream cheese and topped with brown sugar pecans. Perfect for breakfast or brunch.

Scale

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

8 oz cream cheese

1/4 cup granulated sugar

1 large egg

1/2 cup chopped pecans

1/3 cup brown sugar

2 tablespoons flour

2 tablespoons melted butter

1/2 teaspoon cinnamon

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1. Preheat oven to 350°F and prepare 9×9 pan.

2. Beat cream cheese, sugar, egg, and vanilla until smooth.

3. Whisk dry ingredients.

4. Cream butter and sugars, then add eggs and vanilla.

5. Alternate dry ingredients with milk.

6. Mix pecan topping.

7. Layer batter, cream cheese, batter, and topping.

8. Bake 45 minutes.

9. Cool before slicing.

– Use room temperature ingredients.

– Let cake cool for clean slices.

– Store refrigerated.