Cinnamon Pecan Coffee Cake
I’ve heard it said that coffee cake was invented just so we would have an excuse to eatcake for breakfast. God bless the one who had foresight to make that a reality, it works perfectly for me. Origin aside, coffee cake is a spectacular breakfast or brunch indulgence and also goes over well for tea parties. Coffee cakes come in many different flavors and forms, and don’t necessarily contain coffee as an ingredient. A couple of fan favorites you can find here in the MSSK recipe index are fruity Blueberry Crumble Coffee Cake and Raspberry Cream Filled Coffee Cake.
Coffee Cakes can be Served Any Time of Day
Coffee cakes are generally one layer cakes in a variety of shapes but, my personal favorite is this cake laced with cinnamon and a crunchy streusel topping. Coffee cake isn’t something that I prepare every weekend in fact, I usually make it for special occasions, holidays, or when we have guests. It’s always a hit.
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Helpful Kitchen Items:
Cinnamon Pecan Coffee Cake
- 1 cup light brown sugar
- 1/2 cup all purpose flour
- 1 1/2 Tbsp ground cinnamon
- 1 Tbsp orange zest
- 4 Tbsp cold butter cubed
- 1 cup chopped pecans
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup butter softened
- 1 tsp pure vanilla extract
- 1 tsp orange extract
- 2 large eggs
- 2 Tbsp orange zest
- 1 cup buttermilk
- Preheat the oven to 350°F. Toast pecans for 6 minutes then set aside to cool.
- Filling/Topping: In a separate small bowl, using a whisk, sift together 1 cup brown sugar, 1/2 cup of flour, 1 1/2 tablespoons cinnamon and orange zest. Using a pastry blender or food processor, cut in 1/2 stick of cold butter until the mixture appears crumbly. By hand stir in toasted pecans. Set aside.
- Cake: In a medium size mixing bowl, using a whisk together 2 1/4 cups flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer cream together granulated sugar, 1/2 cup butter, vanilla and orange extracts until combined.
- Add eggs one at a time. Whip for 2-3 minutes until the mixture is a pale yellow. Add orange zest. Mix well.
- Add the dry ingredients alternately with buttermilk beginning and ending with flour. Beat together just until fully combined Stop and scrape the sides of the bowl periodically.
- Spray a 10-inch round spring form pan with a baking spray or butter and flour. [If you don't have a spring form pan, an 9 x 9 square baking dish will work]
- Spread half of the batter into the bottom of the prepared pan, and sprinkle one half of the brown sugar crumb filling over the batter. Repeat with the remaining batter and crumb filling.
- Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
- Cool in the pan for 20 minutes, then remove the outer ring from the spring form pan. Cool completely on a baking rack.
- Serve warm or at room temperature.