Pecan Coffee Cake.

By now you probably can tell that I have kind of.. sort of.. a sweet tooth. If this is news to you just check out previous posts :).

I don’t like nuts in the cakes, but I decided to try this Pecan Coffee Cake just because the picture in the magazine was very appetizing. So I followed the recipe to the letter and put pecans in the cake, not really sure about the result. Fortunately it was a good move! Nutty flavor adds an interesting note to the flavor and makes this cake different than others and definitely worth trying.


For the streusel topping and center

  • 1 3/4 cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1 1/4 tsp cinnamon
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 1 1/2 cups coarsely chopped pecans


  • 1 stick butter, room temperature
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar (granulated, white)
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup sour cream


  • 1 cup confectioners’ sugar
  • 2 tbsp whole milk


  1. Prepare the streusel: mix flour, 3/4cup brown sugar and 1 tsp cinnamon. Add butter cut into small pieces.
  2. Place the ingredients in a food procesor and pulse couple of times OR rub with your fingers until small clumps form.
  3. Mix in 1/2 cups pecans  and refrigerate until ready to use.
  4. Prepare the center: mix remaining brown sugar (1/4 cup) with 1/4 tsp cinnamon and 1 cup of pecans.
  5. Preheat the oven to 350°F. Prepare a cake pan.
  6. In a medium bowl: sift flour, baking powder, baking soda and 1/2 tsp of salt.
  7. In a mixer bowl: beat butter with sugar until pale and fluffy (~3 minutes).
  8. Beat in eggs, one at a time until incorporated.
  9. Add vaanilla.
  10. With mixer runnig on low-medium speed start adding flour mixture, alternating with sour cream.
  11. Beat until well combined.
  12. Pour half of the batter into the pan.
  13. Sprinkle prepared streusel center.
  14. Top with remaining batter.
  15. Top with prepared streusel.
  16. Bake ~55minutes, until cake is golden brown and toothpick comes out clean.
  17. Prepare the glaze: mix confectioners’ sugar with milk. Brush the glaze over the cake.
  18. Enjoy!

Yield: 12 slices

Nutritional Info: Cal 576, Prot 6g, Carb 67g, Fat 33g, Fiber 2g

Pecan Coffee Cake

Pecan Coffee Cake

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