Buttery Pecan Coffee Cake: Rich Nutty Treat

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 then replaced when I gave them the cake. But, she understood: it's a food blogger thing.

She assured me it was the perfect medicine for her knee. And her family and visitors all insisted it was absolutely delicious.

I tweaked this recipe from one in the Cook's Illustrated Cookbook. I love their recipes, but, oh my do 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.

Ingredients for Butter Pecan Coffee Cake

The ingredients are pretty basic baking ingredients:

• flour
• sugar, granulated and brown
• eggs
• butter, lots and lots of butter
• vanilla extract
• pecans
• Greek yogurt (or sour cream)
• baking powder, baking soda, cinnamon and salt

This is not exactly a health conscious recipe. It's more of a celebration coffee cake to be enjoyed occasionally.

Recipe

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Ingredients

 

Streusel

• ¾ cup all purpose flour
• ½ cup sugar
• ½ cup brown sugar
• 2 tablespoons cold butter cut into 2 pieces
• 2 tablespoons ground cinnamon
• 1 cup pecans, chopped

Cake

• 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 ½ inch cubes

Instructions

 

• Preheat oven to 350℉ and 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 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 in the pan. Then invert on to a serving plate. Let cool to room temperature before serving.

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