If you are anything like me and adore waking up to something warm, sweet, and nutty with your morning cup of coffee, then this Cinnamon Pecan Coffee Cake Recipe is going to be your new best friend. Layers of tender buttery cake filled with a fragrant cinnamon and pecan swirl, crowned with a crisp, caramelized top make this coffee cake irresistible. It’s the perfect combination of cozy spices and crunchy nuts that will fill your kitchen with amazing aromas and your heart with pure joy.
Ingredients You’ll Need
This Cinnamon Pecan Coffee Cake Recipe uses simple, everyday ingredients that come together to create something unforgettable. Each component plays an essential role in flavor, texture, and that perfect crumb you want in a coffee cake.
- Light brown sugar (1¼ cups + 1¼ cups): Adds deep caramel notes and moisture to both the cake and the cinnamon-pecan filling.
- Chopped pecans (1½ cups + 1½ cups): Brings a lovely crunch and rich nutty flavor that complements the cinnamon perfectly.
- Ground cinnamon (2-3 teaspoons): Infuses warmth and the classic spice that defines this cake’s unique personality.
- Melted butter (¼ cup): Drizzled on top, it creates that coveted crisp, caramelized layer.
- Butter, softened (1 cup): Creamed into the batter for richness and tenderness.
- Granulated sugar (1 cup): Balances sweetness and helps the cake’s texture stay light.
- Large eggs (2): Bind everything together and add structure.
- Vanilla extract (1 teaspoon): Enhances all the flavors and adds aromatic depth.
- Flour (2½ cups scooped or 3 cups spooned and levelled): The foundation of the cake, providing structure and softness.
- Baking powder (2½ teaspoons): A leavening agent that ensures a light and airy crumb.
- Baking soda (½ teaspoon): Works with the buttermilk for the perfect rise and slight tang.
- Salt (½ teaspoon): Balances sweetness and accentuates all other flavors.
- Buttermilk (1¼ cups): Keeps the cake tender and contributes a subtle tang that brightens the richness.
How to Make Cinnamon Pecan Coffee Cake Recipe
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350°F to make sure it’s ready when your batter is made. Grease a 9×13 inch glass or ceramic baking dish generously. Having all your ingredients prepped and measured out before you start is key to smooth sailing in the kitchen.
Step 2: Make the Filling
In a small bowl, combine 1¼ cups light brown sugar, 1½ cups chopped pecans, and 2 to 3 teaspoons ground cinnamon. This filling will become the delightfully sweet and nutty swirl running through the cake, so set it aside with pride.
Step 3: Cream Butter and Sugar
Using softened butter and granulated sugar, cream them together until the mixture is light and fluffy. This step is crucial to incorporate air into the batter, giving your coffee cake a tender and fluffy texture. Beat in the eggs and vanilla extract until you get a smooth, luscious base for your cake batter.
Step 4: Combine Dry Ingredients and Alternate with Buttermilk
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Now, alternately add the dry ingredients and buttermilk into the creamed butter mixture, beginning and ending with the flour. Stir gently and just enough to combine, stopping as soon as there are no visible streaks. Overmixing can lead to a dense cake, and we want light and airy every time.
Step 5: Assemble the Layers
Spread half of your batter evenly in the prepared pan. Sprinkle half of the cinnamon pecan filling evenly on top. Repeat with the remaining batter and then top with the remaining filling. This layering is what makes every bite so exciting, with crunchy pockets of cinnamon nutty goodness throughout.
Step 6: Add the Butter Drizzle
Drizzle the ¼ cup of melted butter evenly over the top of your assembled cake. This little trick is what creates the irresistibly crisp and caramelized top layer of the cake, adding texture and a golden glow.
Step 7: Bake Until Golden and Perfect
Bake your cake for 35 to 45 minutes at 350°F. Keep an eye out for a beautiful golden top and test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. If the top begins browning too quickly, tent it loosely with foil to prevent burning.
Step 8: Cool and Serve
Allow the cake to cool in the pan on a cooling rack for 20 to 30 minutes before slicing. This resting period lets the flavors meld and the cake set nicely. Serve it warm or at room temperature, ideally with a steaming cup of coffee or a dollop of whipped cream for an extra special treat.
How to Serve Cinnamon Pecan Coffee Cake Recipe
Garnishes
Adding a fresh sprinkle of powdered sugar or extra chopped pecans on top before serving not only enhances presentation but brings an additional texture contrast. You can also add a light drizzle of honey or maple syrup to enhance the sweetness naturally.
Side Dishes
This coffee cake pairs beautifully with morning staples like fresh fruit—think sliced oranges, berries, or apple slices. For an indulgent brunch, serve alongside creamy scrambled eggs or a delicate cheese platter, giving guests a sweet and savory balance.
Creative Ways to Present
Try serving this Cinnamon Pecan Coffee Cake Recipe in individual ramekins or baking it in a bundt pan for a rustic, charming look. You can also layer crumbled pieces over vanilla ice cream for a dessert twist that’s sure to wow dinner guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the coffee cake tightly with plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 2 days, or in the fridge for about 5 days, maintaining its moistness beautifully.
Freezing
This cake freezes wonderfully. Wrap it securely in foil and plastic wrap or store in a freezer bag. For best quality, use within 2 months. Thaw it overnight in the refrigerator before serving for a just-baked taste.
Reheating
To revive the fresh-baked feel, warm individual slices in the microwave for 15 to 20 seconds or reheat the whole cake loosely covered with foil at 300°F for about 10 minutes. This brings back that soft, tender crumb and melts the buttery top just right.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but to mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar to 1¼ cups of regular milk and let it sit for 5 minutes before using. This keeps the cake tender and helps it rise correctly.
How do I prevent the pecans from getting soggy in the cake?
Coating the chopped pecans lightly in a bit of flour before mixing them into the filling helps absorb extra moisture and keeps them delightfully crunchy after baking.
Is there a substitution for the butter drizzle?
If you prefer, you can skip the melted butter topping, but the cake will be less crisp on top. Alternatively, brush with a little heavy cream or beaten egg to get a tender crust without the richness of butter.
What can I do if I don’t have a 9×13 inch pan?
You can use a slightly smaller or larger pan, but keep an eye on the baking time; smaller pans may need a few extra minutes, while larger ones bake faster. A ceramic or glass pan also works well to promote even browning.
Can I add other nuts or ingredients to this recipe?
Absolutely! Walnuts or almonds swap nicely for pecans. Plus, adding chocolate chips or dried cranberries into the filling mix can add a delicious twist to this beloved recipe.
Final Thoughts
This Cinnamon Pecan Coffee Cake Recipe is more than just a dessert; it’s a heartwarming experience that brings comfort and joy to any occasion. Whether you’re sharing it with family, friends, or indulging on your own, its tender crumb, perfect cinnamon swirl, and crunchy pecan topping make every bite pure bliss. Trust me, this cake will quickly become a staple you reach for again and again, so go ahead and try it today—you absolutely won’t regret it!
Print
Cinnamon Pecan Coffee Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
This Cinnamon Pecan Coffee Cake is a moist, tender cake layered with a cinnamon-pecan filling and topped with a buttery drizzle that caramelizes during baking, creating a crisp, flavorful crust. Perfect for breakfast, brunch, or a cozy coffee break, this cake pairs wonderfully with a cup of coffee or a dollop of whipped cream.
Ingredients
Filling
- 1¼ cups light brown sugar
- 1½ cups chopped pecans
- 2–3 teaspoons ground cinnamon
- ¼ cup melted butter
Cake Batter
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups scooped flour (or 3 cups spooned and levelled, approximately 360–375 g)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch glass or ceramic baking dish thoroughly to prevent sticking and set all your ingredients out for easy access.
- Make filling: In a small bowl, mix together the light brown sugar, chopped pecans, and ground cinnamon. Set this mixture aside to use later as the cake filling.
- Make creamed mixture: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until smooth and well combined.
- Make batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the creamed butter mixture, starting and ending with the flour mixture. Mix gently and just until no dry streaks remain to avoid making the cake dense.
- Assemble: Spread half of the cake batter evenly into the prepared baking dish. Sprinkle half of the cinnamon-pecan filling over the batter. Carefully spread the remaining batter on top, then sprinkle with the remaining filling.
- Add butter drizzle: Drizzle the ¼ cup of melted butter evenly over the entire top of the assembled cake to create a caramelized, crispy layer during baking.
- Bake: Place the cake in the preheated oven and bake for 35 to 45 minutes. It is done when the top is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent the cake with aluminum foil to prevent burning.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 20 to 30 minutes. Serve the coffee cake warm or at room temperature, ideally with coffee or a dollop of whipped cream.
Notes
- Do not overmix the batter to keep the cake light and tender.
- If pecans are not available, walnuts can be used as a substitute.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice and use vegan butter.
- Make sure to grease the baking dish well or use parchment paper to prevent sticking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
