Pecan-Crumb Coffee Cake
A moist, nutty coffee cake with a crumbly pecan topping, perfect for breakfast or brunch, offering warm cinnamon and sweet pecan flavors that appeal to all ages.
Ingredients
Instructions
- In a medium bowl, stir together brown sugar, cinnamon, and 1 cup of flour.
- Using a pastry blender, cut in 6 tablespoons of margarine or butter until the mixture resembles large crumbs.
- Stir in chopped pecans and set aside.
- In a large bowl, combine remaining flour, sugar, oatmeal, baking powder, and salt.
- Add eggs, milk, and remaining margarine or butter; mix until smooth.
- Pour batter into a greased 9-inch baking pan.
- Sprinkle the pecan crumb mixture evenly over the batter.
- Bake at 350°F (175°C) for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For best results, use room temperature eggs and butter to ensure a smooth batter. If you don't have quick cooking oatmeal, you can substitute with rolled oats, but the texture may vary slightly. For a nut-free version, simply omit the pecans or replace them with toasted coconut. Adding a dash of vanilla extract can enhance the flavor profile.
Serving Suggestions
This Pecan-Crumb Coffee Cake is perfect for brunch or as an afternoon snack. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence. It pairs beautifully with a cup of coffee or tea, making it an ideal companion for a leisurely morning. Consider serving it alongside American recipes like Michael's Christmas Caramels for a festive spread.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, place slices in the microwave for about 15-20 seconds or warm in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Crumb Coffee Cake contains roughly 471 calories, with 6g protein, 71g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (76% of the Daily Value), calcium (32% of the Daily Value), and iron (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 662mg per serving (29% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that the texture may be denser, so you might want to add a little extra milk to maintain moisture.
What can I use instead of margarine or butter?
If you're looking for a dairy-free alternative, you can use coconut oil or a plant-based butter substitute. For a lighter option, applesauce or unsweetened yogurt can also work, but they will change the texture slightly.
How can I tell when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the top should be lightly golden and the edges should start to pull away from the sides of the pan.
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).