This Cinnamon Pecan Coffee Cake Recipe is the kind of cozy treat you'll want to make anytime you crave something warm with a buttery, cinnamon-spiced kick. Perfect for weekend brunch or a slow morning with a cup of coffee, this cake combines a tender yeast dough with a crunchy, buttery pecan streusel and finishes off with a silky vanilla glaze. I like how it balances nutty texture with just the right hint of sweetness-guaranteed to brighten your kitchen and your day.
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Why This Recipe Works
The magic of this Cinnamon Pecan Coffee Cake Recipe lies in its combination of textures and flavors that feel both comforting and elegant. You get a tender, slightly yeasty cake base that's soft and airy, complemented by a crunchy, cinnamon-sweet pecan topping. The finishing glaze adds a smooth vanilla touch, tying everything together without overpowering the natural warmth of cinnamon and nuts. It's a straightforward recipe that anyone can master, but it rewards a bit of patience and care with impressive results.
- Consistent Texture: The yeast dough is perfectly balanced to rise tenderly, creating a soft crumb that holds up well with the crunchy streusel.
- Deep, Balanced Flavor: Cinnamon and pecans add warmth and earthiness, while the glaze cuts through with light sweetness.
- Simple Ingredients: Pantry staples plus a handful of pecans come together easily for a homemade feel.
- Fast Prep, Big Payoff: Minimal hands-on time and straightforward steps give you an impressive cake without fuss.
Ingredient Game Plan
Choosing quality ingredients makes all the difference here. I always recommend fresh yeast and spicy pecans for the best aroma and flavor in this Cinnamon Pecan Coffee Cake Recipe.
- All-purpose flour: Use fresh, sifted flour for a tender yet structured dough.
- Yeast (Fleischmann's® RapidRise™): RapidRise yeast helps the dough rise quickly and reliably-no waiting all day.
- Pecans: Choose fresh, whole pecans; chop them yourself to keep that toasty snap.
- Butter: Cold and unsalted for the streusel, so the topping becomes delightfully crumbly.
- Vanilla extract: Pure vanilla adds subtle sweetness that freshens the dough and glaze.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Cinnamon Pecan Coffee Cake Recipe
Step 1 - Prep & Season
Start by mixing 1 cup of flour with yeast, sugar, and salt in a large bowl until they're evenly combined. Warm your water and oil carefully-aim for 120° to 130°F, just above body temperature, so you activate the yeast without killing it. I like warming in short intervals in the microwave and checking by touch. Stir your warm liquid, egg, and vanilla into the dry ingredients, then beat with an electric mixer at medium speed for about 2 minutes, scraping down the sides as you go. This develops the dough and blends everything smoothly before adding the remaining flour. Add the last cup of flour and beat for another 2 minutes until it's silky and smooth.
Step 2 - Build Flavor
Spread your dough evenly into a greased 8 x 8-inch pan using a cooking-spray-coated rubber spatula. Cover the pan with a clean towel and let it rise in a warm spot for 30 to 45 minutes until it nearly doubles in size-you'll see it puffing with a light, airy surface. While the dough is working its magic, mix the streusel topping: combine flour, granulated sugar, brown sugar, and cinnamon, then cut in cold butter using a pastry blender or two forks until the mixture looks like coarse crumbs dotted with small butter pieces. This makes the topping perfectly crumbly and rich. Once the dough has risen, sprinkle your streusel evenly over the surface and scatter the chopped pecans on top for that satisfying crunch.
Step 3 - Finish for Best Texture
Bake your cake in a preheated 350°F oven for 35 to 45 minutes. You'll want to watch for golden edges and a fragrant, toasty aroma wafting through your kitchen. To check doneness, insert a toothpick into the center-it should come out clean or with just a few moist crumbs clinging. Let the cake cool slightly on a wire rack before drizzling the frosting made from powdered sugar, milk, and vanilla over the still-warm cake. The glaze will become silky and glossy, soaking gently into the top, filling your kitchen with a sweet vanilla scent.
Pro Moves I Swear By
From my many mornings of baking this Cinnamon Pecan Coffee Cake Recipe, these little tips can make your cake shine every time. Watch the dough rise patiently to get that soft texture and don't rush the baking to avoid drying it out. Chilling your butter before mixing the streusel ensures a perfect crumb topping. If you want to prep ahead, this cake freezes well-just read below.
- Doneness Cue: Look for a golden-brown crust with visible pecans toasted on top.
- Temperature Trick: Keep your water warm, not hot, to activate yeast without killing it.
- Make-Ahead Move: Freeze the fully baked and cooled cake wrapped airtight; thaw gently before glazing.
- Skip This Pitfall: Don't overmix after adding the last cup of flour to preserve tenderness.
Serve It Up
Finishing Touches
The vanilla glaze is the highlight on this cake, bringing a gentle sweetness and a smooth finish that complements the crunchy pecans and soft dough. I like to drizzle it delicately so it pools just a little between the streusel crumbs without overwhelming the cinnamon notes. Sometimes, I add a tiny pinch of salt to the glaze to deepen the flavor balance-it's worth trying!
Great Pairings
This cake pairs wonderfully with a hot cup of coffee-as the name suggests-or your favorite tea. If you prefer something light, a scoop of vanilla yogurt or fresh berries on the side adds freshness and a tangy contrast that feels just right.
Easy Plating Wins
Slice your coffee cake into generous squares, and consider serving it on a rustic wooden board or a warm-tone ceramic plate. Sprinkle a few extra toasted pecans around the plate for texture and look. For a festive occasion, a dusting of powdered sugar adds a snowy hint that's visually inviting.
Make-Ahead & Storage
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for about 5 days. The cake holds its moist, tender texture nicely, but the pecan topping may soften a bit; a quick toast in the oven before serving can help revive the crunch.
Freezer Notes
This Cinnamon Pecan Coffee Cake Recipe freezes well. Wrap it tightly in plastic wrap and then foil, or use an airtight container to prevent freezer burn. Freeze for up to 3 months. When ready, thaw overnight in the fridge or at room temperature for a few hours.
Reheating Cinnamon Pecan Coffee Cake Recipe Without Drying Out
To reheat without drying out, warm slices in a microwave for about 15 seconds covered with a damp paper towel to keep moisture in. Alternatively, pop slices in a 325°F oven for 8 to 10 minutes wrapped loosely in foil. An air fryer at 300°F for 5 minutes also crisps up the edges nicely while keeping the inside tender.
Frequently Asked Questions
Yes, instant yeast is similar to RapidRise and can be substituted one-for-one. Just watch your dough rise closely-it may be slightly faster or slower depending on conditions.
Absolutely! Walnuts or almonds make great substitutes and will add their own unique crunch and flavor to the topping.
You can try substituting the egg with a flax egg and using a plant-based butter for the streusel. Keep in mind the texture may vary slightly, but it should still be tasty!
Dryness often results from overbaking or too much flour. Follow the suggested baking times and check doneness early, and measure your flour carefully, spooning it lightly instead of scooping.
Final Thoughts
Making this Cinnamon Pecan Coffee Cake Recipe feels like a little weekend celebration in your kitchen. It's approachable, rewarding, and just the right balance of simple ingredients turning into something special. Take your time with the dough, enjoy the scents as it's baking, and treat yourself to a slice warm from the oven. Whether it's a breakfast centerpiece or an afternoon indulgence, this cake truly brings comfort to every bite.
PrintComplete Recipe
Cinnamon Pecan Coffee Cake Recipe
This Cinnamon Pecan Coffee Cake is a deliciously soft and tender yeast-based cake topped with a sweet cinnamon streusel and toasted pecans, finished with a smooth vanilla glaze. Perfect for breakfast or a cozy snack with coffee or tea.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
- 2 cups all-purpose flour
- 1 packet Fleischmann's® RapidRise™ yeast
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ¾ cup warm water (120° to 130°F)
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter
- ⅓ cup pecans
Frosting
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare dough base: In a large bowl, combine 1 cup of flour, yeast, granulated sugar, and salt; stir until evenly mixed. Warm the water and oil together in the microwave in 15-second intervals until warm but not hot. Add the warm liquid, egg, and vanilla extract to the flour mixture.
- Mix dough: Using an electric mixer, beat the mixture at medium speed for 2 minutes, scraping the bowl occasionally. Add the remaining 1 cup of flour and beat for another 2 minutes until the dough is smooth.
- Let dough rise: Spray a rubber spatula with cooking spray and spread the dough into a greased 8 x 8-inch pan. Cover the pan with a towel and let the dough rise in a warm place until doubled in size, about 45 minutes.
- Make streusel topping: While the dough rises, combine flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Cut in cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs with small visible butter pieces. Stir in pecans.
- Add topping and bake: Sprinkle the streusel topping evenly over the risen dough. Bake in a preheated oven at 350°F for 45 minutes or until golden brown and cooked through. Remove from oven and allow to cool slightly on a wire rack.
- Prepare frosting: In a small bowl, mix powdered sugar, 1 tablespoon milk, and vanilla extract. If needed, add the additional tablespoon of milk to thin the frosting to a drizzleable consistency.
- Finish and serve: Drizzle the frosting over the warm coffee cake before serving. Slice and enjoy!
Notes
- Ensure water temperature is warm (120° to 130°F) to activate yeast properly without killing it.
- You can substitute pecans with walnuts or omit nuts for a nut-free option.
- If you don't have a pastry blender, two forks work well for cutting in the butter for the streusel topping.
- Use whole milk for richer frosting or any milk alternative for lighter version.
- The coffee cake is best enjoyed fresh but can be stored covered at room temperature for up to 2 days.
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