Delicious Recipe Of Pecan Coffee Cake

There is something wonderfully comforting about a freshly baked Pecan Coffee Cake. Soft, moist, buttery cake combined with crunchy pecans, fragrant cinnamon, and a sweet crumb topping makes this recipe perfect for breakfast, brunch, or an afternoon treat.

Despite its name, coffee cake does not necessarily mean that the cake has to contain coffee—it is traditionally a cake meant to be enjoyed alongside a cup of coffee. This version features toasty pecans and cinnamon for a warm, nutty flavor, while the buttery streusel topping adds a delicious crunch to every bite.

The best part is that this cake is easy to prepare with everyday ingredients. You can serve it plain, dust it with powdered sugar, or finish it with a simple glaze for an extra-special touch.

Ingredients

For the Cake

2 cups all-purpose flour (maida)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
¾ cup sour cream or thick plain yogurt
¼ cup milk
1 cup chopped pecans

For the Cinnamon-Pecan Streusel

¾ cup chopped pecans
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon powder
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into small cubes

For the Optional Coffee Glaze

1 cup powdered sugar
1–2 tablespoons strongly brewed coffee, cooled
½ teaspoon vanilla extract

Step-by-Step Method

1. Prepare the Pecans

Start by roughly chopping the pecans.

For a deeper, richer flavor, lightly toast them in a dry skillet over low-medium heat for 3–5 minutes, stirring frequently. You can also toast them in a preheated oven at 175°C (350°F) for about 6–8 minutes.

Allow the pecans to cool completely before adding them to the batter.

Tip: Don't skip toasting the pecans. It enhances their natural buttery flavor and gives the cake a wonderful aroma.

2. Prepare the Oven and Baking Pan

Preheat your oven to 175°C (350°F).

Grease a 9-inch round or square baking pan with butter or cooking spray. Line the bottom with parchment paper for easy removal.

Set the pan aside.

3. Prepare the Dry Ingredients

In a medium-sized bowl, combine:

All-purpose flour
Baking powder
Baking soda
Salt

Whisk everything together until evenly combined.

Set aside.

4. Make the Pecan Streusel

In another bowl, combine the flour, brown sugar, cinnamon, salt, and chopped pecans.

Add the cold cubed butter.

Using your fingertips, rub the butter into the mixture until it resembles coarse, uneven crumbs.

Don't completely melt or cream the butter—the little pieces of butter help create a deliciously crumbly topping.

Place the streusel in the refrigerator while you prepare the cake.

5. Cream the Butter and Sugar

Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl.

Using an electric mixer, beat for approximately 2–3 minutes, until the mixture becomes light, creamy, and fluffy.

This step helps create a soft and tender cake.

6. Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition.

Add the vanilla extract and mix until incorporated.

If the mixture looks slightly curdled, don't worry—it will come together once the dry ingredients are added.

7. Combine the Wet and Dry Ingredients

In a separate bowl, combine the sour cream or thick yogurt with the milk.

Add approximately one-third of the flour mixture to the butter mixture and mix gently.

Add half of the sour cream mixture.

Continue alternating between the dry and wet ingredients, finishing with the remaining flour mixture.

Mix only until combined.

Important: Avoid overmixing the batter. Overmixing can develop too much gluten and result in a dense cake.

8. Fold in the Pecans

Add the chopped toasted pecans to the batter.

Using a rubber spatula, gently fold them in until evenly distributed.

Reserve a few pecans for sprinkling over the top if desired.

9. Layer the Coffee Cake

Pour half of the cake batter into the prepared baking pan.

Spread it evenly with a spatula.

Sprinkle approximately ⅓ to ½ of the pecan streusel over the batter.

Pour the remaining cake batter over the streusel layer and gently spread it evenly.

Finish by generously sprinkling the remaining cinnamon-pecan streusel over the top.

For extra crunch, add a few additional chopped pecans.

10. Bake the Cake

Place the pan in the preheated oven.

Bake at 175°C (350°F) for approximately 40–50 minutes.

Start checking around the 40-minute mark.

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, the cake is ready.

If the top starts browning too quickly while the center is still baking, loosely cover the cake with aluminum foil for the remaining baking time.

11. Cool the Cake

Remove the cake from the oven and allow it to cool in the pan for approximately 15–20 minutes.

Then carefully transfer it to a wire rack.

Allow it to cool for another 20–30 minutes before slicing.

This gives the crumb time to set and prevents the cake from breaking apart.

12. Prepare the Coffee Glaze

If you'd like to add a coffee glaze, place powdered sugar in a small bowl.

Add cooled brewed coffee ½ tablespoon at a time, mixing continuously.

Add vanilla extract.

Continue mixing until you get a smooth, pourable glaze.

If it becomes too thin, add more powdered sugar. If it's too thick, add a few drops of coffee.

13. Glaze and Serve

Once the cake has cooled, drizzle the coffee glaze over the top.

Allow the glaze to set for approximately 10 minutes.

Slice and serve with freshly brewed coffee, tea, or a glass of cold milk.