Cinnamon-Pecan Coffee Cake

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Drama, drama, drama!! This past week has been filled with way too much drama caused by a cable outage. Let me tell you, seven days with intermittent internet service does not make Lisa a happy camper! Lots of chats, phone calls, and repeated explanations of the problem to multiple people meant baking was in order to relieve some stress. Sounds reasonable right? With the holidays coming up I decided that a delicious Cinnamon-Pecan Coffee Cake would make the perfect breakfast/brunch treat…..

This Cinnamon-Pecan Coffee Cake is light and fluffy, with layers of crunchy-sweet crumble. I decided to go with a glaze to take it over the top, but it is up to you to decide glaze or no glaze. 😉

How to make Cinnamon-Pecan Coffee Cake:

Preheat oven to 350 degrees. Generously spray a Bundt pan or 9 X 13 baking dish with baking spray, set aside.

Mix the cinnamon-pecan crumble together in a medium sized bowl, set aside…..

In a large bowl, beat the butter until smooth and creamy. Add the yogurt and sugar, beat until thoroughly incorporated…..

Mix in the eggs and vanilla…..

Add the flour, baking powder, baking soda, and salt. Beat just enough to combine.

Spread half of cinnamon-pecan crumble evenly over the bottom of the pan…..

Add half of the cake batter to the pan in large spoonfuls. Carefully spread out the batter in an even layer trying to not disturb the crumble mixture…..

Sprinkle remaining crumble over the batter, and top with remaining cake batter. Smooth the top…..

and bake for 45 to 50 minutes until golden and bamboo skewer comes out clean when inserted into the center of the cake. {Bake 9 X 13 for 35 to 40 minutes}

Allow cake to cool for ten minutes in the pan, then flip out onto a wire rack to cool…..

Mix the powdered sugar, vanilla, and milk together in a small bowl. Drizzle over cooled cake and allow to set before serving…..

Notes:

• You can substitute sour cream for the Greek yogurt if you prefer.
• I wanted the cinnamon-crumble to be the top layer just in case I decided against the glaze. Reverse the order for a smooth top cake {batter, crumble, batter, crumble}
• I used a standard 12-cup Bundt Pan
• Baking times may vary by oven. Yours could take more or less time depending on your oven.

More delicious brunch/breakfast recipes:

Cherry Sweet Rolls

Cranberry-Orange Scones

Blackberry Muffins with Lemon Glaze

Now that the drama is over, it is time to get back to cooking! I think Instant Pot Irish Beef Stew needs to happen this week. What do you think?

Enjoy!!

Cinnamon-Pecan Coffee Cake

This Cinnamon-Pecan Coffee Cake is light and fluffy, with layers of crunchy-sweet crumble that is the perfect brunch or afternoon treat!

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Course: Breakfast

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 12 servings

Author: Lisa Johnson

Ingredients

Cinnamon-Pecan Crumble

• 1/3 cup granulated sugar
• 1/3 cup packed, dark brown sugar
• 1 teaspoon ground cinnamon
• 3 Tablespoons melted butter
• pinch of fine sea salt
• 1 1/2 cups toasted pecans, finely chopped

Coffee Cake

• 1/2 cup unsalted butter, softened
• 1 cup Greek yogurt {I used Fage}
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Instructions

• Preheat oven to 350 degrees. Generously spray a Bundt pan or 9 X 13 baking dish with baking spray, set aside.
• Mix the cinnamon-pecan crumble together in a medium sized bowl, set aside.
• In a large bowl, beat the butter until smooth and creamy. Add the yogurt and sugar, beat until thoroughly incorporated. Mix in the eggs and vanilla.
• Add the flour, baking powder, baking soda, and salt. Beat just enough to combine.
• Spread half of cinnamon-pecan crumble evenly over the bottom of the pan.
• Add half of the cake batter to the pan in large spoonfuls. Carefully spread out the batter in an even layer trying to not disturb the crumble mixture.
• Sprinkle remaining crumble over the batter, and top with remaining cake batter. Smooth the top and bake for 45 to 50 minutes until golden and bamboo skewer comes out clean when inserted into the center of the cake. {Bake 9 X 13 for 35 to 40 minutes}
• Allow cake to cool for ten minutes in the pan, then flip out onto a wire rack to cool.
• Mix the powdered sugar, vanilla, and milk together in a small bowl. Drizzle over cooled cake and allow to set before serving.