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
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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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast
Servings: 12 servings
Author: Lisa Johnson


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


  • 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.