Pecan Coffee Cake

Pecan Coffee Cake

 Made  times

"'Mom serves this nutty coffee cake for Christmas breakfast each year,' shares Becky Wax of Tuscola, Illinois. 'The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping.'"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through with a knife to swirl. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. In a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake.

Reviews

5
Most helpful
Most positive
Least positive
Newest

This was excellent! Very moist with a nutty and crunchy topping. The best sunday morning coffee cake ever =)

I have made this so many times and it is always delicious! Friends and family all love it! It is very cake-like, but I love how moist and flavorful it is!

This was ok. It was still too much just a "yellow cake" to me.

Good and fast!

I love this recipe. I do make one change. I double the frosting. Very yummy! Everyone at church loved it.

Other stories that may interest you