• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Tropical Pina Colada
  • Beef Gravy
  • Amazon Store

Cooking With Curls logo

Home » Cake » Cinnamon-Pecan Coffee Cake

Published: Oct 25, 2017 · Modified: Jun 5, 2020 by Lisa Johnson

Cinnamon-Pecan Coffee Cake

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

1052shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Cinnamon-Pecan Coffee Cake is light and fluffy with a crunchy sweet filling and a light glaze to top it off | COPYRIGHT © 2017 COOKING WITH CURLS

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.....

Cinnamon-Pecan Coffee Cake is light and fluffy with a crunchy sweet filling and a light glaze to top it off | COPYRIGHT © 2017 COOKING WITH CURLS

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. 😉

Cinnamon-Pecan Coffee Cake | COPYRIGHT © 2017 COOKING WITH CURLS

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.....

Cinnamon pecan topping mix COPYRIGHT © 2017 COOKING WITH CURLS

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

Beat butter and yogurt in bowl COPYRIGHT © 2017 COOKING WITH CURLS

Mix in the eggs and vanilla.....

Mix eggs into mixture COPYRIGHT © 2017 COOKING WITH CURLS

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.....

Pour cinnamon pecan mixture into pan COPYRIGHT © 2017 COOKING WITH CURLS

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.....

Spread cake batter in pan COPYRIGHT © 2017 COOKING WITH CURLS

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

Smooth cake batter evenly in pan COPYRIGHT © 2017 COOKING WITH CURLS

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.....

This Cinnamon-Pecan Coffee Cake is delicious with or without glaze, and makes the perfect morning treat | COPYRIGHT © 2017 COOKING WITH CURLS

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

Cinnamon-Pecan Coffee Cake is perfect for holiday brunch or afternoon tea | COPYRIGHT © 2017 COOKING WITH CURLS

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:

No one will stay in bed once they smell these Cherry Sweet Rolls baking in the oven | cookingwithcurls.com

Cherry Sweet Rolls

Cranberry-Orange Scones Recipe COPYRIGHT © 2017 COOKING WITH CURLS

Cranberry-Orange Scones

These Blackberry Muffins with Lemon Glaze are a light and delicious way to start your day | cookingwithcurls.com

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 is light and fluffy with a crunchy sweet filling and a light glaze to top it off | COPYRIGHT © 2017 COOKING WITH CURLS

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!
0 from 0 votes
Print
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.
Previous Post: « Chili Cheese Dog Pizza
Next Post: Instant Pot Irish Beef Stew »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Headshot of Lisa Johnson

Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

More about me →

Popular

  • Instant Pot Salsa Verde
  • Baked Parmesan Zucchini Bites
  • Paloma Cocktail
  • Shrimp Tostadas

As seen in...

Footer

↑ back to top

Info

  • Privacy Policy
  • Disclaimer & Disclosure
  • Accessibility Policy
  • Contact

Newsletter

  • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

Topics

  • Instant Pot
  • Tropical Pina Colada
  • Beef Gravy
  • Recipe Index

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2012-2021 Cooking with Curls® | All Rights Reserved