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Pecan Strudel Snacking Cake

Hello lovely September. The start of the best time of year! And what better way to kick off the slow change of seasons than with this Pecan Strudel Snacking Cake. A moist & buttery cake filled with pecans and topped with a cinnamon strudel topping. Perfect for fall mornings with a seaming hot cup of coffee.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Brunch, Dessert, Snack
Cuisine: North American
Keyword: cake, cinnamon, pecans
Servings: 16 servings
Calories: 239kcal

Ingredients

For the cake:

  • 1/2 cup butter
  • 2/3 cup sugar
  • 1 Teaspoon vanilla
  • 2 Eggs room temperature
  • 1 1/2 cups flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 3/4 cups buttermilk
  • 1/2 cup pecans roughly chopped

For the topping:

  • 1/4 Cup butter
  • 1/3 Cup brown sugar
  • 2/3 Cups flour
  • 1 Teaspoon cinnamon
  • 1/3 cup pecans roughly chopped
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch deep sided baking dish.
  • First, make the strudel topping. Combine butter, sugar, flour, cinnamon and chopped pecans in a medium bowl. Mix with your hands until you have a crumbly mixture. Set aside.
  • In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
  • In a small bowl, whisk together the vanilla and buttermilk.
  • In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well after each addition.
  • Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Add the chopped pecans and stir until just incorporated.
  • Pour evenly into prepared pan. Evenly spoon over the strudel mixture and lightly press it down..
  • Bake for about 20-25 minutes or until a toothpick inserted comes out with a few crumbs.
  • Cool on a wire rack in the baking tin for about 10 minutes.
  • Remove from tin and leave to cool on the baking rack. Can be served warm or at room temperature.
  • Will keep 2 - 3 days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. If you don't have buttermilk, you can use whole milk and add 1 teaspoon of white vanilla to it.  Whisk and leave it for a few minutes.
  2. Walnuts can easily be substituted for the pecans.
Nutrition Facts
Pecan Strudel Snacking Cake
Amount Per Serving (1 cake square)
Calories 239 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 45mg15%
Sodium 160mg7%
Potassium 68mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 314IU6%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.