Pecan Pie Coffee Cake
This Pecan Pie Coffee Cake combines a soft, fluffy brown sugar cake with a layer of pecan pie filling in the center. The coffee cake is topped with a cinnamon sugar pecan streusel topping and a drizzle of vanilla icing. This cake comes together in just a few minutes and makes for a delicious breakfast or brunch treat.
I feel like around the middle to end of October I start to crave all of the pecan desserts – pecan pie, pecan cookies, you name it! Well, last year I made this Pecan Pie Coffee Cake and it ranked at the top of my list for my favorite coffee cakes I’ve made. I never got around to sharing the recipe last year.
Well here we are approaching the end of October and I was suddenly reminded of the pecan pie coffee cake I made last year. It was just as good as I remembered and I couldn’t wait to share this recipe with all of you! Now I’m dreaming of more pecan desserts I can make. 🙂
Here is what you will love about this Pecan Pie Coffee Cake
- Easy to make – this coffee cake does have three separate components – the streusel, the pecan pie filling and the cake. Oh and the vanilla icing, so I guess technically four components, but the icing is so simple to make. Anyways, despite a few separate components this coffee cake is super easy to make. The cake batter can be made in one bowl and just takes a few minutes to mix together. The pecan pie filling is made on the stovetop and also only takes a few minutes to make. Essentially you toast the nuts slightly and allow for the sugar to dissolve.
- The most delicious breakfast or brunch treat. This pecan pie coffee cake is such a good treat for your breakfast or brunch table. It would also make a great breakfast for Thanksgiving or Christmas!
- Stays soft and moist for days! The sour cream and addition of oil in the coffee cake help this cake stay soft and moist for days.
Storage
Store this Pecan Pie Coffee Cake in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.
You can freeze the cake for up to 2 months. After the cake cools completely, place in a freezer safe zip-top bag. I like to cut into slices before placing in the freezer safe bag.
Here are a few of my favorite fall baking recipes
- Homemade Pumpkin Cinnamon Rolls
- Pumpkin Cream Cheese Bread
- Pumpkin Cinnamon Twists
- Homemade Apple Fritters
- Apple Pie Cinnamon Rolls
- Pumpkin Pull Apart Bread
- Pumpkin Donuts
Let me know what you thought!
If you make this Pecan Pie Coffee Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes
Print
Pecan Pie Coffee Cake
- Total Time: 43 minutes
- Yield: 9 slices 1x
Description
This Pecan Pie Coffee Cake combines a soft, fluffy brown sugar cake with a layer of pecan pie filling in the center. The coffee cake is topped with a cinnamon sugar pecan streusel topping and a drizzle of vanilla icing. This cake comes together in just a few minutes and makes for a delicious breakfast or brunch treat.
Ingredients
Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup pecans, roughly chopped
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons salted butter, softened
Pecan Pie Filling
- 1 1/2 cups pecans, roughly chopped
- 4 tablespoons unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
Cake
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/4 cup sour cream or Greek yogurt
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
Instructions
1. Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper.
2. Make the crumb topping. In a medium sized bowl, add ingredients for crumb topping. Use a fork to claw/mix ingredients together until pea sized clumps remain. Set aside.
3. Make the coffee cake. In a large mixing bowl, add sugars, oil, milk, egg and sour cream. Whisk to combine, then add flour, salt, baking powder and cinnamon. Stir just until mixture is combined.
4. Make the pecan pie filling. In a small saucepan, melt butter over medium heat. Add in the pecans and stir to combine. Cook for 30 seconds to lightly toast the pecans. Add in the brown sugar, honey, maple syrup and cinnamon. Stir to combine. Cook just until the sugar is dissolved. Remove from heat.
5. Pour half the batter into prepared pan. Smooth batter into an even layer (there is not a ton of batter, but it rises a good amount in the oven). Spoon the pecan pie mixture over cake batter. Add remaining cake batter on top. It’s okay if some of the pecan pie filling is not completely covered. Sprinkle crumble topping over top of the batter. Bake in preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow to fully cool in pan.
7. When ready to serve, whisk together ingredients for icing, then drizzle over the coffee cake. Serve and enjoy!
- Prep Time: 15
- Cook Time: 28
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
