Here’s our go-to coffee cake when company’s coming. As the cake bakes, the cinnamon-chocolate layer forms a swirl, while the crunchy pecan topping makes it a surefire winner.

Makes one 13-x 9-inch cake; 18 to 24 servings
Prep time: 25 minutes
Cooking time: 45 to 50 minutes

INGREDIENTS

CAKE

• 3 ½ cups all-purpose flour
• 1 ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 cups sour cream (14%)
• 1 ½ tsp vanilla extract

CINNAMON-CHOCOLATE SWIRL

• ½ cup granulated sugar
• 1 ½ tsp ground cinnamon
• 1 tsp unsweetened cocoa powder

PECAN TOPPING

• ¾ cup all-purpose flour
• ¾ cup lightly packed dark brown sugar
• ½ cup cold unsalted butter, cut into small pieces
• ½ tsp fine sea salt
• ½ tsp fine sea salt
• ¾ cup chopped pecans

INSTRUCTIONS

CAKE

• Preheat the oven to 350°F. Grease a 13-x 9-inch baking pan. Set aside.
• Whisk together 3 ½ cups all-purpose flour, 1 ½ tsp baking soda, 1 tsp baking powder and ½ tsp fine sea salt in a medium bowl. Set aside.
• In a large bowl and using an electric mixer, beat 1 cup unsalted butter with 2 cups granulated sugar until pale and fluffy.
• Beat in 4 large eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
• Add 2 cups sour cream (14%) and 1 ½ tsp vanilla extract, then beat just until incorporated.
• Add the flour mixture to the sugar mixture. Stir until well combined.

CINNAMON-CHOCOLATE SWIRL

• Whisk together ½ cup granulated sugar, 1 ½ tsp ground cinnamon and 1 tsp unsweetened cocoa powder in a medium bowl. Set aside.

PECAN TOPPING

• Stir together ¾ cup all-purpose flour, ¾ cup lightly packed dark brown sugar, ½ cup cold unsalted butter (cut into small pieces) and ½ tsp fine sea salt in a medium bowl.
• Using a pastry cutter, mix the ingredients until the butter is in pea-size pieces.
• Stir in ¾ cup chopped pecans.

ASSEMBLY

• Scrape half of the cake batter into the prepared pan, using an offset spatula to spread it evenly.
• Sprinkle the cinnamon-chocolate swirl evenly over the batter.
• Top with the remaining batter, spreading it evenly in the pan again.
• Sprinkle the pecan topping evenly over top.
• Bake until the cake is a deep golden brown and a wooden skewer inserted in the centre of the cake comes out clean, 45 to 50 minutes.
• Let the cake cool completely in the pan on a wire rack.
• Invert it onto a serving plate before slicing. (The cake can be stored in an airtight container at room temperature for up to 3 days.)