Cinnamon Pecan Coffee Cake: A Deliciously Spiced Classic

Start your morning on a warm, flavorful note with Cinnamon Pecan Coffee Cake, a timeless treat with a rich crumb, crunchy nut topping, and a cinnamon-sugar swirl that melts in your mouth. Whether served at brunch, as a holiday breakfast centerpiece, or alongside your afternoon coffee, this cake is more than just dessert, it’s a comforting ritual.

In this guide, you’ll discover:

• The story behind coffee cake
• How to make it soft, rich, and perfectly spiced
• Variations to try
• Baking tips and storage advice
• FAQs and nutritional info

Let’s dive into the sweet, nutty world of cinnamon pecan goodness.

Why You Will Love This Recipe Cinnamon Pecan Coffee Cake

If you’re wondering what makes this Cinnamon Pecan Coffee Cake stand out from the rest, here are a few irresistible reasons:

• It Smells Like a Hug From the Oven
• Incredibly Moist Texture
• Sweet & Nutty Layers in Every Slice
• Perfect for Any Time of Day
• Make-Ahead & Freezer Friendly
• Customizable to Your Taste

If you’re into moist and spiced breakfast bakes, you’ll love this. It’s the same joy you’d get from classics like Zucchini Muffins or a rich banana loaf, but elevated with warm cinnamon and nutty pecan layers.

Why Cinnamon and Pecans Are a Match Made in Baking Heaven

Cinnamon brings a warm, earthy spice while pecans offer a soft crunch and rich, buttery taste. Together, they:

• Enhance each other’s flavor profile
• Add texture and balance
• Create that signature swirl and crunch every great coffee cake needs

Ingredients Needed For Cinnamon Pecan Coffee Cake

Dry Ingredients:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients:

• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tsp lemon zest

Filling & Topping:

• 1 cup chopped pecans
• ½ cup brown sugar
• 1 tsp ground cinnamon

Optional Glaze:

• ¾ cup powdered sugar
• 2–3 Tbsp milk

How to Make Cinnamon Pecan Coffee Cake

Step 1: Prep Your Ingredients

• Bring butter, eggs, and sour cream to room temperature.
• Preheat oven to 375°F (190°C).
• Grease a 13×9-inch baking dish.

Step 2: Make the Pecan Filling/Topping

• Mix together:
  • 1 cup chopped pecans
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
• Set aside.

Step 3: Make the Cake Batter

• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well between each.
• Stir in sour cream, then vanilla and lemon zest.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• Slowly add dry ingredients to the wet ingredients. Do not overmix.

Step 4: Layer the Cake

• Spread half the batter into the baking dish.
• Sprinkle half the pecan-cinnamon filling evenly.
• Add remaining batter in dollops and gently spread.
• Top with remaining filling mixture.

Step 5: Bake

• Bake for 24–28 minutes or until a toothpick comes out clean.
• Cool for at least 20 minutes before adding the glaze.

Step 6: Glaze (Optional but Recommended)

• Whisk powdered sugar and milk to a drizzle consistency.
• Drizzle over cooled cake in zig-zag or circular patterns.

Pro Tips for Perfect Cinnamon Pecan Coffee Cake

• Use room temperature ingredients for a better rise.
• Don’t overmix the batter, this can make the cake dense.
• Use an offset spatula to spread layers easily.
• Always test for doneness with a toothpick in the center.

Flavor Variations to Try

Want to mix things up? Here are some delicious ways to customize:

• Fruits: Add chopped apples or cranberries to the filling.
• Nuts: Swap pecans with walnuts or hazelnuts.
• Spices: Mix in nutmeg or allspice with the cinnamon.
• Add-ins: Include chocolate chips or cream cheese layers.
• Topping: Add rolled oats for a streusel-style crunch.
• Make dessert bars with cinnamon pecan crumble, similar to these simple dessert bars with fruit and spice

Serving Suggestions

• Serve warm with a fresh brew of coffee or chai latte.
• Top with a dollop of whipped cream or dust with powdered sugar.
• Add a side of fresh berries for a brunch-worthy plate.

How to Store and Freeze Cinnamon Pecan Coffee Cake

Room Temperature

• Store in an airtight container for up to 3 days.

Refrigerator

• Keeps well in the fridge for up to 1 week.

Freezer

• Wrap slices in plastic and foil.
• Freeze for up to 3 months.
• Thaw at room temperature or reheat at 300°F for 10 minutes.

Nutrition Information (Per Serving)

• Calories: ~299 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 18g
• Sugar: 18g
• Cholesterol: 62mg

Want to make it lighter? Try:

• Using Greek yogurt instead of sour cream
• Substituting coconut sugar
• Cutting glaze or skipping it

FAQs: People Also Ask

Final Thoughts

Cinnamon Pecan Coffee Cake is a cozy, crowd-pleasing bake you’ll come back to again and again. Its rich aroma, nutty topping, and soft crumb make it a hit for every occasion from holiday brunches to casual weekends.

Whether you stick with the classic recipe or add your own twist, this cake guarantees a slice of joy.

Cinnamon Pecan Coffee Cake: A Deliciously Spiced Classic

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• Author: MERIEM
• Total Time: 40 minutes
• Yield: 18 servings

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Description

A moist and buttery cinnamon pecan coffee cake swirled with a sweet cinnamon-sugar filling and topped with chopped pecans and vanilla glaze. Perfect for breakfast, brunch, or dessert.

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Ingredients

Filling/Topping
1 cup chopped pecans
½ cup brown sugar
1 teaspoon ground cinnamon

Cake Batter
1 cup granulated sugar
1 cup unsalted butter, room temperature
3 large eggs, room temperature
1 cup sour cream, room temperature
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon lemon zest
1 teaspoon vanilla extract

Glaze (Optional)
¾ cup powdered sugar
2–3 tablespoons milk

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Instructions

Preheat oven to 375°F (190°C) and grease a 13×9-inch baking dish.

In a medium bowl, combine chopped pecans, brown sugar, and ground cinnamon for the filling and topping. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.

Mix in sour cream, lemon zest, and vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture, just until combined. Do not overmix.

Spread half the batter evenly into the prepared pan. Sprinkle half of the pecan filling over the batter.

Drop remaining batter over the filling and gently spread it. Top with the remaining pecan mixture.

Bake for 24–28 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool for at least 20 minutes.

For the glaze, whisk powdered sugar with milk until smooth. Drizzle over the cooled cake.

Serve warm or at room temperature.

Notes

You can substitute Greek yogurt for sour cream.

To make it dairy-free, use plant-based butter and coconut yogurt.

Walnuts can be used in place of pecans.

Freezes well for up to 3 months. Wrap tightly before freezing.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 299
• Sugar: 18g
• Sodium: 204mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0.4g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 62mg

Keywords: Cinnamon Pecan Coffee Cake, brunch cake, pecan streusel, sour cream coffee cake