Pecan-Topped Coffee Cake
A rich coffee cake topped with pecans, featuring moist layers of cinnamon-spiced batter that are perfect for breakfast or brunch gatherings with a sweet, nutty flavor.
Ingredients
Instructions
- Cream the butter until smooth and fluffy.
- Gradually add 1 cup sugar and 1/2 cup brown sugar, beating well after each addition.
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with the dry ingredients.
- Mix until just combined.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Sprinkle with chopped pecans on top before baking.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg to the dry ingredients. If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. This coffee cake can also be enhanced with chocolate chips or fruit like blueberries for a twist, similar to the Blackberry Yogurt Muffins.
Serving Suggestions
This coffee cake is perfect for brunch or as an afternoon snack with a hot cup of coffee or tea. It pairs beautifully with fresh fruit or whipped cream. For a delightful variation, serve it alongside a slice of Marna'S Cheese Cake for a dessert spread that will impress your guests and cater to different tastes.
Storage & Reheating
Once cooled, store any leftover pecan-topped coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze individual slices. To reheat, warm slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Topped Coffee Cake contains roughly 196 calories, with 4g protein, 33g carbohydrates, and 4g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 939mg per serving (41% 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 preferred. Both will add a lovely crunch and flavor to the coffee cake. Just make sure to chop them finely for even distribution throughout the batter.
What if I don't have all-purpose flour?
If you don’t have all-purpose flour, you can use cake flour for a lighter texture or whole wheat flour for a nuttier flavor. Just keep in mind that whole wheat flour may result in a denser cake.
Can I add fruits to this coffee cake?
Absolutely! You can incorporate fruits like blueberries or chopped apples into the batter for added moisture and flavor. Just note that adding fruit may slightly alter the baking time, so keep an eye on it while baking.
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).