Sunday Pecan Coffee Cake
A moist, flavorful coffee cake featuring sweet pecans and cinnamon, perfect for brunch or dessert, with a tender crumb and irresistible nutty topping.
Ingredients
- 2 cups sugar ⓘ
- 1/4 cup canola oil ⓘ
- 1 tablespoon minced lemon zest ⓘ
- 1 egg ⓘ
- 1 cup Low-Fat Blend ⓘ
- 2 1/2 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice ⓘ
- 2 cups all-purpose flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 cup coarsely chopped pecans ⓘ
- 4 tablespoons light brown sugar ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream together the sugar, canola oil, and lemon zest.
- Add the lightly beaten egg and blend in the Low-Fat Blend.
- Mix in the vanilla extract and lemon juice.
- Gradually add the all-purpose flour and baking powder, stirring until completely blended.
- Lightly spray or wipe a 10-inch Bundt pan with vegetable oil, then dust with flour.
- Pour two-thirds of the batter into the prepared pan.
- In a small bowl, combine the chopped pecans, light brown sugar, and ground cinnamon.
- Sprinkle the pecan mixture evenly over the batter in the pan.
- Gently pour the remaining batter over the nut topping.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar for the cake batter. If you're out of canola oil, vegetable oil works as a suitable substitute. Make sure to measure the flour correctly to avoid a dense cake; spooning it into the measuring cup is recommended. To enhance the lemon flavor, consider adding a bit more lemon zest or juice.
Serving Suggestions
This coffee cake is perfect for a weekend brunch and pairs beautifully with a cup of coffee or tea. Serve it alongside fresh fruit or a light salad for a balanced meal. For a delightful twist, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It's also a great addition to holiday gatherings or as a sweet treat with Hattie Shannon's Peanut Butter Cookies.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Pecan Coffee Cake contains roughly 292 calories, with 2g protein, 23g carbohydrates, and 22g fat.
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 in this recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just ensure they are coarsely chopped to maintain the texture of the cake. Each nut will impart a different flavor, so choose according to your taste.
What can I do if I don’t have Low-Fat Blend?
If you don’t have Low-Fat Blend, you can substitute it with an equal amount of Greek yogurt or sour cream for moisture. This will help maintain the cake's texture and flavor without significantly altering the recipe.
How can I tell if the coffee cake is done baking?
To check if your coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes, checking periodically.
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).