Amazing Pecan Coffee Cake Recipe

Reviews More Reviews

Most Helpful Positive Review

Feb 03, 2008

I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" and put it in the middle, and added a little cardamom and nutmeg as well as extra cinnamon. It is important to grease your bundt well and flour it too; I did this and still had a small area where the filling stuck to the wall of the pan. Baked for about 50 minutes at 325 degrees convection. Dusted with 10x as suggested. Very moist; keeps well in a cake dome overnight (if yours lasts long enough) and goes well with coffee drinks. I do recommend lightly toasting your pecans or walnuts before chopping. It heightens the flavors a bit in the finished cake. This is one of the best coffee cakes I have ever baked and I have tried quite a few recipes over the last 10 years or so! Highly recommended.

—KIMBICA

See full review »

Most Helpful Critical Review

Nov 08, 2003

The topping was yummy, but the cake itself wasn't great. It was almost too sour tasting and leaves a funny aftertaste. Definitely do not recommend this and will never make again.

—JEZZEBEL

See full review »

503 Ratings

See other versions of this recipe!

Dec 25, 2006

4 words: super yummy super fattening. This has become the staple of every brunch/shower I go to and every one always asks that I make it. I doubled the topping recipe and have made it in a 9x9 pan,a loaf pan (more bread like) and also in a bundt pan (preferred method and cook for 1hr) for a more cake like presentation. For the pan version, I put topping on top. For the bundt version, I put the topping in the middle of the batter and it comes out looking amazing. People ask how I got it in there. (just put 1/2 of batter in, topping, then 1/2 of batter again). I've also made it with walnuts instead of pecans. I think pecans taste better but they're both great.

—slin

See full review »

Jan 30, 2008

DELICIOUS!!! Very moist and buttery. I have made this three times and each with a different variation. The bundt pan works best, but use generous amounts of shortening and lightly flour before putting batter into pan. After cooling in pan overnight, the cake literally fell out the next morning. Don't overdo the topping in the center of the bundt pan. The first time I did that and the cake separated when I tried to get it out of the pan. Using real vanilla extract instead of imitation gave it a better flavor. I also used slivered almonds, but didn't have almond extract to add to the batter. It was still delicious, but want to try it with almond extract next time. Using the 9 x 13 pan didn't work too well. The topping sunk a bit into the cake, so I served it out of the pan "as is". It didn't seem as moist as when cooked as a bundt cake, either. Definitely a keeper!

—kir

See full review »

Jun 15, 2007

I made this and brought it into work. Rave reviews!!! It was wonderful. I followed the recipe instructions as they were written. I did make some minor ingredient changes -I only had walnuts so I used those instead of pecans; I used 1 1/4 cups of sugar instead of 1 1/2; I made 1 1/2 times the amount of strusel; and I added about 1 teaspoon of almond extract as well as the vanilla (1 tablespoon). I baked it in a bundt pan and I put some of the strusel topping in first, then half the batter, the rest of the stresel, and the remainder of the batter. I baked it for 35 minutes (my oven is a little slow), but it tested clean. The one thing in the directions that I think was most important is that you FOLD the dry ingredients into the wet ingredients. By doing this carefully, you get a very nice texture to the coffeecake.

—Cheryl

See full review »

Jan 14, 2006

Very tasty made in a bundt pan with the topping in the middle. I dusted it with powdered sugar...very attractive!

—Gracehatter

See full review »

Aug 25, 2003

First time coffee cake... simple recipe and delicious. Then I made it again and used almond instead of vanilla and it was a smash. This is a great recipe. Can't miss... follow the directions.

—BRADLEYBIZZ

See full review »

May 08, 2006

Really delicious, reliable and easy recipe. A huge hit! I took the photo that goes with the recipe :)

—Rori

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Sour Cream Coffee Cake III

Sour Cream Coffee Cake II

Pecan Pie Cake II

Sour Cream Coffee Cake I

Streusel Coffee Cake

Orange Pecan Cake

Pecan Pound Cake

Cinnamon Coffee Cake I

Bourbon Pecan Cake

Carol's Butter Pecan Cake

ADVERTISE WITH US

Nutrition

Calories
485 kcal
24%

Carbohydrates
52.7 g
17%

Cholesterol
89 mg
30%

Fat
29.5 g
45%

Fiber
1.6 g
6%

Protein
4.9 g
10%

Sodium
280 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amazing Pecan Coffee Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 485
Calories from Fat: 265

% Daily Value *
Total Fat 29.5g 45 %
Saturated Fat 14.3g 72 %
Cholesterol 89mg 30 %
Sodium 280mg 11 %
Potassium 122mg 3 %
Total Carbohydrates 52.7g 17 %
Dietary Fiber 1.6g 6 %
Protein 4.9g 10 %
Sugars 34.6g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 12 %
Iron 16 %
** Thiamin 24 %
Niacin 18 %
Vitamin B6 3 %
Magnesium 8 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.