Delicious Cinnamon Pecan Coffee Cake Recipe

Friends, I am excited to share with you a recipe that will fill your homes with the heavenly aroma of cinnamon and pecans. This recipe is for the most delicious coffee cake you have ever tasted! You’ll be bowled over by its moist, fluffy texture and rich flavor.

Imagine waking up to a warm cup of coffee with a slice of aromatic cinnamon pecan coffee cake. The soft crumbly texture and the nutty essence of pecans make this coffee cake almost irresistible.

And that’s not all! This coffee cake recipe is easy-to-make and flexible enough to adapt to your needs in terms of flavor and texture. It’s perfect for having as breakfast, as an afternoon pick-me-up, or even as a dessert after dinner.

So why wait? Keep reading to learn how you can enjoy a slice (or two) of this scrumptious cinnamon pecan coffee cake.

Why You’ll Love This Recipe

The Best (Cinnamon Pecan) Coffee Cake
The Best (Cinnamon Pecan) Coffee Cake

Picture this: a warm, buttery, and fluffy coffee cake, with a delightful blend of cinnamon and pecans. Now imagine sipping a hot cup of coffee as you take each bite of this heavenly treat. You don’t need to go to a fancy bakery to get it because you can now make it right in your own home with this cinnamon pecan coffee cake recipe.

One reason why you’ll love this recipe is that it’s simple and easy to make. With just a few staple ingredients, including all-purpose flour, eggs, sugar, and cinnamon, you’re all set to bake up a delicious cake that will be the highlight of any breakfast or brunch table. The addition of quick-cooking oats and finely chopped pecans add an extra crunch and nutty flavor to the cake.

Another reason why you’ll love this recipe is its versatility. You can substitute or add different ingredients, such as low-fat vanilla yogurt or half-and-half cream, to create your unique variation of the classic cinnamon pecan coffee cake recipe. It’s also perfect for those who have dietary restrictions or preferences since the recipe can easily be adapted to gluten-free or dairy-free versions.

But what truly sets this cinnamon pecan coffee cake apart from other cakes is its rich streusel topping. Made with brown sugar, melted butter, and more cinnamon and pecans, it adds an irresistible sweet and nutty texture to the cake’s already wonderful flavors.

Don’t wait any longer – try this recipe today! Whether you’re looking for an indulgent breakfast pastry or a dessert to finish off a meal, this cinnamon pecan coffee cake is sure to satisfy your sweet tooth cravings while impressing your loved ones with your baking skills.

Ingredient List

“Indulge in the buttery goodness of our cinnamon pecan coffee cake.”

Gather Your Ingredients:

This cinnamon pecan coffee cake recipe boasts ingredients that work together to create a tasteful explosion in your mouth. Make sure you have all-purpose flour, baking soda, baking powder, and salt on hand as the base of the cake. Alongside these dry ingredients, you will also need eggs, sugar, melted butter, vanilla extract, and low-fat vanilla yogurt. For the cinnamon pecan streusel topping, gather brown sugar, finely chopped pecans, and ground cinnamon. Last but not least, for the pecan topping, grab some quick-cook oats, lightly toasted chopped pecans, and some cinnamon to add a hint of spice. Don’t forget to stock up on butter, both for the cake and for the streusel topping! Finally, round out your ingredient list with some creamy goodness like half-and-half cream or substitute with some sour cream or heavy cream for a delightful experience in every bite!

The Recipe How-To

“Can’t resist the aroma of warm, freshly baked coffee cake?”

Now that we have all of our ingredients ready, let’s dive into making the cinnamon pecan coffee cake recipe!

Step 1: Preheat your oven
Preheat your oven to 350°F (175°C). Take a 9×5 inch baking pan and butter it well.

Step 2: Make the streusel topping
In a small bowl, mix together 1/2 cup brown sugar, 1/2 cup quick-cooking oats, 1/3 cup all-purpose flour, and 2 teaspoons ground cinnamon. Add in 6 tablespoons melted butter and stir until crumbly. Finally, stir in 1 cup finely chopped pecans. Set aside.

Step 3: Mix the cake batter
In a large bowl, mix together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.

In another bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 eggs one at a time. Mix in 1 teaspoon vanilla extract.

Add half of the dry ingredients into the wet mixture followed by and then add in all of 1 cup low-fat vanilla yogurt, followed by adding in the remaining half of the dry mixture. Mix until smooth.

Step 4: Combine batter with streusel topping
Pour half of the batter into the prepared pan. Sprinkle half of the streusel topping on top of this layer. Pour in the remaining batter over this layer and top with the remaining streusel topping.

Lightly press down on any large pieces of streusel topping to keep them from burning.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Step 5: Garnish and serve
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool down completely.

Garnish with pecans or cinnamon and cut small slices of the delicious cinnamon pecan coffee cake. Serve with a hot cup of coffee (coffee pairing information in section 6). Store leftovers in an airtight container for up to 3 days or freeze them for longer preservation (storing information in section 7).


Substitutions and Variations

“Take a bite into our cinnamon pecan coffee cake and delight your taste buds.”

My dear coffee cake enthusiasts, if you want to add a little something extra to this cinnamon pecan coffee cake recipe, or if you’re missing some ingredients and need to make substitutions, fear not! With a little creativity, you can easily adjust the recipe without sacrificing any of the delicious flavors.

For those who prefer a less sweet flavor, try substituting low-fat vanilla yogurt for the half-and-half cream in the recipe. This substitution will lower the overall calorie count while still providing a creamy texture to your cake.

If you’re a fan of pecans but don’t have any on hand or want to try something new, go ahead and swap them out for walnuts or almonds. These nuts have a similar taste and texture and will give your cake an earthy nuttiness that pairs well with the warmth of cinnamon.

Are you vegan or trying to cut dairy from your diet? No problem! Swap out butter with coconut oil or vegetable oil for added moisture and richness. Also, replacing eggs with unsweetened applesauce will help bind your batter together while adding sweetness and flavor.

Lastly, if you want to experiment with different flavors all together, try substituting the cinnamon in this recipe with nutmeg or allspice. You could also add a touch of cardamom or ginger for an exotic twist.

Remember that baking is an art form where multiple variations are possible, so do not be afraid to add your spin on it! Make sure to take notes on each adjustment to let us know how it turns out. Happy baking!

Serving and Pairing

“Our coffee cake isn’t complete without the crunchy pecan topping.”

Ah, the best part of baking and cooking: tasting and serving! Once you’ve baked this irresistible cinnamon pecan coffee cake recipe, it’s time to enjoy it. But wait, how do we go about serving this beauty? Let’s start with the basics.

This cake can be served warm or at room temperature. I love it served warm right out of the oven, but it’s just as good the next day at room temperature. If serving it warm, let it cool for 5-10 minutes before slicing.

For an extra touch, I love to dust a bit of powdered sugar over the top of the cake or drizzle a simple glaze made with confectioners’ sugar and milk. This adds a touch of sweetness and looks beautiful too.

What do we pair this delicious cinnamon pecan coffee cake with? A cup of hot coffee is an obvious pick! But don’t limit yourself to just coffee; tea, hot chocolate or a tall glass of milk work too. You can also serve this cake as a dessert after dinner topped with a dollop of whipped cream or vanilla ice cream.

If you want to get creative with your pairing, try adding fresh fruits like berries or sliced peaches on top. Or even better, make a sauce out of them! The slight tanginess from strawberries and blueberries pairs perfectly with the sweetness of the cake. It’s not only visually appealing but also delightful for your taste buds!

Now comes the tough part – resisting that second slice!

Make-Ahead, Storing and Reheating

“Good morning starts with a slice of our cinnamon pecan coffee cake and a cup of Joe.”

Darlings, let me share with you my secret to enjoying a perfect cinnamon pecan coffee cake all week long. This heavenly cake can indeed be made ahead of time and stored properly for your sweet tooth satisfaction.

To make this coffee cake ahead of time, I suggest baking it one day before serving it. Ensure that the cake has cooled completely before wrapping it tightly in plastic wrap and/or aluminum foil. Place it in an airtight container or resealable plastic bag and refrigerate for up to 3 days.

Now, let’s talk reheating. You can either reheat the entire cake if you have a crowd to feed or only individual slices if you’re by yourself (no judgment here). Pop the slices or the whole cake back into a preheated 350-degree Fahrenheit oven for about 10-15 minutes until it’s heated through. Alternatively, you could use a microwave, especially for single servings. But do note that microwaving the cake will result in a slightly softer top layer.

If you are looking to add some crunch back into your cinnamon pecan glories, I recommend lightly toasting your pecans over medium heat in a non-stick pan with melted butter and cinnamon brown sugar before crushing them over your reheated slices.

My dears, let me remind you that the ideal storage temperature is around 40 °F as anything higher may cause the cream cheese filling to spoil easily. It’s also crucial that you wait until the coffee cake has completely cooled down before storing it away for future pleasures.

Whether you’re making this heavenly coffee cake for breakfasts or desserts, I promise that this effortless make-ahead option will save your precious time and taste buds from making compromises in quality.

Tips for Perfect Results

“Get your daily dose of sweetness with our irresistible coffee cake.”

To achieve the perfect texture and taste of the cinnamon pecan coffee cake, follow these tips for excellent results.

First of all, make sure your butter and eggs are at room temperature before you start baking. This makes it easier to blend them with other ingredients and create a homogenous mixture.

Another important aspect is to measure all your ingredients accurately. Even a slight deviation in measurement can alter the consistency and quality of the finished product.

When combining the dry ingredients, use a sifter or whisk to remove any lumps and ensure even mixing. You don’t want patches of flour or baking powder in your cake as they will affect the final texture.

After adding in the wet ingredients, mix gently until just combined. Overmixing can cause the gluten in flour to develop, leading to a dense and chewy cake.

To make streusel topping, it’s crucial that you use cold butter. This ensures that the mixture turns crumbly rather than sticky, which in turn creates a delightful texture contrast with the sponge.

Lastly, avoid opening the oven unnecessarily during baking as this can cause fluctuations in temperature and affect how evenly the cake cooks. A toothpick inserted in the center should come out clean when it’s done.

Take note of these tips for perfect results, and you’ll be rewarded with an amazing cinnamon pecan coffee cake that will tantalize your taste buds.

Bottom Line


In conclusion, this cinnamon pecan coffee cake recipe is truly the best. With its rich cinnamon and pecan streusel topping, it will have your taste buds singing for joy with every bite. You’ll love the combination of textures with moist cake, crunchy streusel, and toasted pecans throughout.

Not only is this coffee cake delicious and easy to make, but it is also versatile. You can switch up the recipe by using different nuts or even adding chocolate chips. It’s perfect for any occasion, from a lazy weekend brunch to a special birthday celebration.

So don’t hesitate to try this amazing recipe! It will definitely become a staple in your household, and you’ll look like a pro baker every time you serve it. Trust me, once you’ve tasted this cinnamon pecan coffee cake, you won’t want any other kind.

The Best (Cinnamon Pecan) Coffee Cake

The Best (Cinnamon Pecan) Coffee Cake Recipe

I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)
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Prep Time 40 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 1 cake
Calories 360.7 kcal



  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup pecans, finely chopped
  • 1/3 cup quick-cooking oats
  • 1 1/2 teaspoons cinnamon


  • 1 cup sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 cup low-fat vanilla yogurt
  • 1/2 cup traditional half-and-half cream or 1/2 cup fat free half-and-half cream
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda


  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup butter
  • 1/4 cup half-and-half cream
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt


  • Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
  • FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
  • CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
  • Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
  • Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
  • GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
  • Reduce heat to medium; cook, stirring constantly, for 1 minute.
  • (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
  • Drizzle glaze over cake. Serve cake warm or at room temperature.

Add Your Own Notes


Serving: 106gCalories: 360.7kcalCarbohydrates: 48.5gProtein: 5.4gFat: 16.7gSaturated Fat: 8.8gCholesterol: 70.3mgSodium: 322.3mgFiber: 1.3gSugar: 28.3g
Keyword < 4 Hours, Breakfast, Brunch, Dessert, For Large Groups, Mixer, Oven, Small Appliance, Sweet
Tried this recipe?Let us know how it was!

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