Café-Style Coffee Cake

This Café-Style Coffee Cake brings the bakery experience home layered with cinnamon-pecan filling, topped with a buttery crumb, and finished with a delicate dusting of Florida Crystals® Regenerative Organic Certified® Powdered Sugar. Made with our Regenerative Organic Certified® Raw Cane and Light Brown Sugars, this cake bakes up tender and rich, with warm depth and a nostalgic aroma that makes it perfect for slow mornings or afternoon coffee breaks.

Prep Time

20 minutes

Bake Time

45-50 minutes

Yields

1 cake

Deimante Dabravolskis

Deimante Dabravolskis is a visual storyteller and recipe developer known for her cozy, elevated bakes and warm, inviting food photography. Her recipes blend timeless technique with modern simplicity—always grounded in quality ingredients and feel-good flavor. Whether she's creating a seasonal dessert or a classic with a twist, Deimante’s kitchen reflects the belief that baking is both an art and an act of care.

Ingredients


For the Cake:

  • 1 cup unsalted butter, softened
  • 1 cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
  • ½ cup Florida Crystals® Regenerative Organic Certified® Light Brown Sugar, packed
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup sour cream
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Cinnamon-Pecan Filling:

  • ½ cup Florida Crystals® Regenerative Organic Certified® Light Brown Sugar, packed
  • 2 tsp cinnamon
  • 1 cup pecans, finely chopped

Crumb Topping:

  • ¾ cup all-purpose flour
  • ½ cup Florida Crystals® Regenerative Organic Certified® Light Brown Sugar, packed
  • ½ tsp cinnamon
  • 6 tbsp cold unsalted butter, cubed

Finishing:

  • Florida Crystals® Regenerative Organic Certified® Powdered Sugar, for dusting

Instructions

Step 1

Preheat the oven to 350°F. Grease a 9x13 pan or line with parchment.

Step 2

Make crumb topping: combine flour, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Chill.

Step 3

In a bowl, whisk flour, baking powder, baking soda, and salt.

Step 4

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, then vanilla. Mix in sour cream.

Step 5

Add dry ingredients to wet and mix until just combined.

Step 6

Spread half the batter into the pan. Sprinkle it with cinnamon-pecan filling. Top with remaining batter, then the crumb topping.

Step 7

Bake for 45–50 min, until a toothpick comes out clean. Cool slightly, then dust with powdered sugar.

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