pecan coffee cake recipe

Written BySheba G Updated On
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The Best pecan coffee cake recipe

I’ve been making this pecan coffee cake recipe for years, and it’s always a hit with my family. It’s a classic recipe that originated from the Southern United States, where pecans are a staple ingredient.

The combination of the sweet coffee cake, crunchy pecans, and creamy frosting is a match made in heaven. My kids love helping me make it, and they can’t get enough of the finished product.

It’s perfect for a special occasion or just a quick breakfast on a busy morning. I love that it’s easy to make ahead and refrigerate or freeze for later use, making it a great option for meal prep or when I’m short on time.

Plus, the health benefits of using whole wheat flour and reducing sugar content make me feel good about serving it to my family. The aroma of freshly baked coffee cake wafting from the oven is just the best – it’s like a warm hug for your senses.

I’ve tried many different variations over the years, but this recipe remains my go-to. The key to making it truly special is using high-quality ingredients, especially the pecans.

I like to toast them in a skillet before adding them to the batter for an extra boost of flavor and texture.

Pecan Coffee Cake

4.9 from 1620 votes

This pecan coffee cake is a delightful blend of moist cake and crunchy pecan streusel, perfect for breakfast or a mid-day snack. It’s easy to make and pairs well with a hot cup of coffee.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup buttermilk

For the Pecan Streusel

1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup unsalted butter, melted
1 cup pecan halves, chopped

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×9 inch baking dish, ensuring the entire surface is evenly coated.
Set aside.
3In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt.
4Set the dry ingredients aside.
5In a large bowl, using an electric mixer, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
6Add 2 large eggs, one at a time, mixing well after each addition.
7Stir in 2 tsp of vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of buttermilk, beginning and ending with the dry ingredients.
9Mix just until combined, being careful not to overmix.
10The batter should be thick and smooth.
11In a separate small bowl, prepare the pecan streusel by combining 1/2 cup of all-purpose flour, 1/2 cup of light brown sugar, 1/2 tsp of ground cinnamon, and 1/4 tsp of salt.
12Add 1/4 cup of melted unsalted butter and mix until the mixture resembles coarse crumbs.
13Stir in 1 cup of chopped pecan halves.
14Pour the cake batter into the prepared baking dish and spread it evenly.
15Sprinkle the pecan streusel evenly over the top of the batter, pressing it in slightly.
16Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
17The edges should be golden brown, and the cake should spring back when lightly touched.
18Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
19Then, transfer it to a wire rack to cool completely before serving.
20The cake is best enjoyed warm, with a cup of freshly brewed coffee.

🔧Equipment

Mixing bowl
Electric mixer
9×9 inch baking dish
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 450mg🌾Total Carbs: 75g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 6g

📝Notes

Tips: For a healthier option, reduce the amount of sugar in the cake and streusel. You can also substitute whole wheat flour for a portion of the all-purpose flour.

Watch Video Of How Pecan Coffee Cake Works

This pecan coffee cake recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick breakfast on-the-go.

It’s easy to make ahead and refrigerate or freeze for later use, making it perfect for busy mornings or meal prep.

And don’t worry if you’re short on time; this recipe is designed to be quick and easy to prepare, with minimal cleanup required.

❓ Frequently Asked Questions About Pecan Coffee Cake

Q: What type of flour is best for this recipe?

A: I prefer using whole wheat flour for its nutty flavor and added nutrition. You can also use all-purpose flour if you prefer a lighter texture. Just be aware that using whole wheat will give your cake a slightly denser consistency.

Q: Can I use walnuts instead of pecans?

A: Yes, you can substitute walnuts for pecans in this recipe if you prefer. Keep in mind that walnuts have a stronger flavor than pecans, so you may want to adjust the amount of spices accordingly.

Q: How do I toast the pecans?

A: Preheat your oven to 350°F (180°C). Spread the pecans on a baking sheet and bake for 5-7 minutes, or until fragrant and lightly browned. Let them cool completely before adding them to the batter.

Q: Can I make this recipe gluten-free?

A: To make this recipe gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend and be sure to use gluten-free oats if you’re using them.

Q: What’s the best way to store leftover coffee cake?

A: You can store leftover coffee cake at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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