How to Make a Breakfast Cinnamon Pecan Coffee Cake

This easy and delicious cinnamon pecan coffee cake is a treat for the senses thanks to its incredible flavor and welcoming aromas of warm cinnamon and toasted pecans. It can be served throughout the year, but this flavor combination is particularly well suited for the holiday season.

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Slice of Breakfast Cinnamon Pecan coffee cake

A good cup of coffee or tea needs a tasty partner – insert Cinnamon Pecan Coffee Cake! This can be made fresh in the morning or make it the night before for a quick and easy breakfast option. The flavors of this cake are those you’ll often find in foods during the fall and holiday season, but it can be enjoyed all year-round!

From start to finish, this coffee cake can be ready to enjoy in 40 minutes. The coffee cake can be topped with powdered sugar, if you prefer. For picture purposes, I decided not to add it to the cake to show the textures and gorgeous colors of the treat.

8" x 8" pan of freshly baked coffee cake

Ingredients and Tools You’ll Need:

How to Make Cinnamon Pecan Coffee Cake from Scratch:

Place top oven rack in the center position and pre-heat oven to 375°F. Grease an 8”x8” baking pan with some melted butter or non-stick cooking spray and set aside.

Prepare the streusel by combining the brown sugar, 2 tablespoons flour, cinnamon, nutmeg, chopped pecans, and melted butter in a mixing bowl. Stir to combine and set aside.

Combine the flour, baking powder, cinnamon, and salt in a separate bowl and stir to combine. Set aside.

Cream three-quarters cup white sugar with a quarter-cup of softened butter in a large mixing bowl.

Add the egg and beat until blended, then add the milk and continue blending until thoroughly combined.

Gradually beat the dry ingredients into the wet ingredients until completely incorporated into the batter, as shown.

Pour half the batter into the prepared baking dish and top with half the streusel spread into an even layer.

Add the remaining batter in an even layer on top of the streusel, then add the remaining streusel to the top. Place the baking dish in the pre-heated oven and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Do not overbake.

Remove from oven and cool slightly. If desired, sprinkle with some powdered sugar before slicing and serving. Enjoy!

Slice of cake with a glass of milk

More Breakfast Recipes to Try:

Yield: 6 Servings

Cinnamon Pecan Coffee Cake

Slice of Breakfast Cinnamon Pecan coffee cake

This easy and delicious cinnamon pecan coffee cake is a treat for the senses thanks to its incredible flavor and welcoming aromas of warm cinnamon and toasted pecans. It can be served throughout the year, but this flavor combination is particularly well suited for the holiday season.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

Streusel Ingredients:

  • ½ cup brown sugar
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup pecans, chopped
  • 3 Tablespoons unsalted butter, melted + extra to grease the pan

Coffee Cake Ingredients:

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup white sugar
  • ¼ cup butter, room temperature
  • 1 large egg, room temperature
  • ¾ cup whole milk
  • Optional: Powdered sugar, for dusting

Instructions

    Place top oven rack in the center position and pre-heat oven to 375°F. Grease an 8”x8” baking pan with some melted butter or non-stick cooking spray and set aside.

    Prepare the streusel by combining the brown sugar, 2 tablespoons flour, cinnamon, nutmeg, chopped pecans, and melted butter in a mixing bowl. Stir to combine and set aside.

    Combine the flour, baking powder, cinnamon, and salt in a separate bowl and stir to combine. Set aside.

    Cream three-quarters cup white sugar with a quarter-cup of softened butter in a large mixing bowl.

    Add the egg and beat until blended, then add the milk and continue blending until thoroughly combined.

    Gradually beat the dry ingredients into the wet ingredients until completely incorporated into the batter, as shown.

    Pour half the batter into the prepared baking dish and top with half the streusel spread into an even layer.

    Add the remaining batter in an even layer on top of the streusel, then add the remaining streusel to the top. Place the baking dish in the pre-heated oven and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Do not overbake.

    Remove from oven and cool slightly. If desired, sprinkle with some powdered sugar before slicing and serving. Enjoy!

Notes

To prevent over-baking and drying out your coffee cake, begin checking for doneness at the 20 minute mark.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 569Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 70mgSodium: 431mgCarbohydrates: 90gFiber: 2gSugar: 61gProtein: 7g

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This easy and delicious cinnamon pecan coffee cake is a treat for the senses thanks to its incredible flavor and welcoming aromas of warm cinnamon and toasted pecans. It can be served throughout the year, but this flavor combination is particularly well suited for the holiday season.

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