Amazing Pecan Coffee Cake Recipe -
Amazing Pecan Coffee Cake Recipe
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Amazing Pecan Coffee Cake
A moist, tender coffee cake with a sweet, crunchy pecan topping. See more
  • READY IN 50 mins

Amazing Pecan Coffee Cake

Recipe by  

"Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
  3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
  4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
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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.

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.

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.

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!

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.

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.

Jan 14, 2006

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

May 08, 2006

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


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  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 85 mg
  • 28%
  • 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.

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