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    Home » Recipes » Desserts

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    Buttery Pecan Coffee Cake is a Rich Cinnamony Treat

    August 4, 2020 Filed Under: Cakes, Desserts

    Jump to Recipe Print Recipe
    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

    Moist and flavorful Buttery Pecan Coffee Cake is a delightful treat for breakfast, brunch or dessert.

    coffee cake slice on a plate with full cake in background with text overlay "butter pecan coffee cake"

    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, and salt

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

    Buttery Pecan Coffee Cake

    coffee cake slice on a plate with full cake in background with text overlay "butter pecan coffee cake"
    Print Recipe Pin Recipe

    Ingredients
     

    Streusel

    • ¾ cup all purpose flour
    • ½ cup sugar
    • ½ cup brown sugar
    • 2 tablespoons cold butter cut into 2 pieces
    • 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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    Reader Interactions

    Comments

    1. Marilyn

      August 04, 2020 at 3:39 pm

      Thank you for hosting! This is what I featured the week of 7-27 to 8-1 on my blog. On Tuesday was Spanokopita aka Spinach Pie. Wednesday was a Strawberry Puree. Thursday were Chocolate Whoopie Pies. And winding up this week was my post, Tip Friday Scraping the Bowl. Enjoy!

      Reply

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