Moist and flavorful Buttery Pecan Coffee Cake is a delightful treat for breakfast, brunch or dessert.
I did not actually taste this once it was finished.
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. 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 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.
Buttery Pecan Coffee Cake
- 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 ½ 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.
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!