Cinnamon Pecan Coffee Cake
A rich cinnamon pecan coffee cake featuring layers of spiced dough, crunchy pecans, and a sweet glaze, perfect for breakfast, brunch, or dessert gatherings with friends and family.
Ingredients
Instructions
- Dissolve yeast in heated water; set aside.
- Combine sugar, oil, eggs, salt, and yeast mixture in a large mixing bowl.
- Beat at medium speed for 1 minute.
- Add 4 cups of flour, beating at low speed and scraping the bowl occasionally until mixture is smooth and elastic.
- Stir in remaining 3 1/2 cups of flour to make a soft dough. Place in a greased bowl.
- Cover and let rise for one hour.
- Combine sugar and cinnamon in a small bowl and set aside.
- Punch dough down and shape into 1-inch balls.
- Dip balls in melted butter, then in cinnamon mixture.
- Layer half of the balls in a well-greased 10-inch Bundt pan, sprinkling with pecans after each layer.
- Repeat with the remaining balls, butter, cinnamon mixture, and pecans in the second well-greased 10-inch Bundt pan.
- Cover both pans and chill the dough for 8 hours.
- Pour topping glaze over the dough.
- Bake at 325°F for 40 minutes.
- Invert onto a large serving platter.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and activate it properly in warm water. If you don't have pecans, walnuts or almonds make excellent substitutes. You can also use a mix of whole wheat and all-purpose flour for added nutrition. Adjust the sugar based on your sweetness preference, and try adding a hint of vanilla for extra flavor.
Serving Suggestions
This Cinnamon Pecan Coffee Cake is perfect for brunch or a cozy afternoon tea. Serve it warm with a dollop of whipped cream or alongside a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. Consider serving it with fresh fruit or a light salad for a balanced meal, or even alongside Adeline'S Zucchini Casserole for a delightful spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the coffee cake, where it can last for about a week. To reheat, wrap individual pieces in foil and warm in the oven at 300°F for about 10 minutes, or microwave for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Pecan Coffee Cake contains roughly 7638 calories, with 128g protein, 895g carbohydrates, and 396g fat. It is an excellent source of protein (257% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (169% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour for added fiber and nutrients. However, keep in mind that using whole wheat flour may result in a denser texture. It's best to start with a 50-50 blend and adjust based on your preference.
How do I know when the coffee cake is done baking?
The coffee cake is done when it is golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs. If the top is browning too quickly, you can loosely cover it with foil for the last few minutes of baking to prevent burning.
Can I prepare the dough in advance?
Absolutely! You can prepare the dough the night before and let it rise in the refrigerator for 8 hours. Just make sure to bring it back to room temperature before baking. This method not only saves time but also enhances the flavors, making it a great choice for busy mornings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).