Moist and flavorful Buttery Pecan Coffee Cake is a delightful treat for breakfast, brunch or dessert.
My neighbor recently had surgery and all of the slots on the Meal Train were filled within an hour. So, I decided her family could use a nice treat for breakfast or dessert as well, and I made them this.
I was a little embarrassed to explain why one piece was cut when I left the cake for them. But when I shared the photo with her she understood. It’s a food blogger thing. She assured me it was the perfect medicine for her knee.
I tweaked this recipe from one in the Cook’s Illustrated Cookbook. I love their recipes, but man they use a lot of dishes. Unfortunately, I do not have a clean up crew and I am assuming you don’t either, so I streamlined it and modified it for a bundt pan.
This buttery rich pecan coffee cake has sweet streusel on the top, bottom and swirled in the middle. Perfect for a special breakfast, or brunch. #streuselcake #coffeecake #brunch #breakfast #snackcake
- ¾ cup all purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 2 tablespoons cold butter cut into 2 pieces
- 1 cup pecans, chopped
- 4 large eggs
- 1 ½ cups plain Greek yogurt
- 1 tablespoon vanilla extract
- 2 ¼ cup all purpose flour
- 1 ¼ cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups butter, cut into 1/2 inch cubes
Preheat oven to 350 degrees, adjust baking rack to lower third of oven. Grease a 10 cup bundt cake pan, or spray with non stick spray.
In a food processor, pulse together streusel ingredients until resembles small pebbles, about 8-10 times. Sprinkle ⅓ rd of the mixture along the bottom of the pan and set the rest aside.
Whisk together eggs, yogurt and vanilla in a bowl (I like to do it right in the 2 cup measuring cup so there is one less bowl to wash).
In a large mixing bowl, combine dry ingredients for about 30 seconds.
Add butter and mix for a few minutes until it resembles wet sand with bits of butter.
Add egg yogurt mixture, half at a time, and beat until light and fluffy scraping sides down a few times.
Pour half of the cake batter to the bundt pan. Sprinkle half of the remaining streusel over the top. Repeat with remaining cake batter and streusel.
Bake until cake is firm to the touch and a skewer inserted in the center comes out clean, about 50 minutes.
Let cool on a cooling rack for 30 minutes, then invert on to a serving plate. Let cool to room temperature before serving.
Other Coffee Cake Recipes
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