Pecan Pie Coffee Cake
A rich pecan coffee cake with a gooey texture, combining sweet, nutty flavors perfect for breakfast or dessert, appealing to pecan lovers and brunch enthusiasts.
Ingredients
Instructions
- Beat eggs in a large bowl.
- Add sugar and beat again until well combined.
- Add melted margarine and mix thoroughly.
- Stir in vanilla extract.
- Gradually add flour and beat until smooth.
- Fold in finely chopped pecans.
- Pour the batter into a greased and floured 13 x 9-inch pan.
- Bake at 350°F (175°C) for 35 minutes, until a toothpick inserted in the center comes out with a little gooey batter.
Tips & Substitutions
Ensure your eggs are at room temperature for better incorporation. If you don't have margarine, unsalted butter can be used as a substitute. For a richer flavor, consider toasting the pecans before adding them to the batter. If you prefer a sweeter cake, increase the sugar slightly, but be cautious as it may affect the texture.
Serving Suggestions
Serve slices of pecan pie coffee cake warm or at room temperature. It pairs beautifully with a cup of coffee or tea for a delightful afternoon snack. Consider adding a scoop of Home Made Ice Cream on the side for a decadent dessert experience.
Storage & Reheating
Store leftover pecan pie coffee cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Pie Coffee Cake contains roughly 1070 calories, with 9g protein, 49g carbohydrates, and 94g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 501mg per serving (22% 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 nut instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just chop them finely, and keep in mind that the flavor profile will change slightly, offering a different taste experience.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out with a little gooey batter, indicating it's moist but not undercooked. Keep an eye on the cake as baking times can vary based on your oven.
Can I freeze the pecan pie coffee cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
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).