This pecan pie coffee cake is the best of two classic desserts in one—soft, tender cake topped with gooey, nutty pecan pie filling. Perfect for holidays or any time you want something a little extra special.
If you love pecan pie but don’t always want to fuss with a traditional pie crust, this pecan pie coffee cake is the answer. It’s part cozy coffee cake, part gooey pecan pie, and completely irresistible. A fluffy buttermilk cake base bakes up light and soft, then gets topped with a rich, pecan-filled mixture that soaks into the cake for layers of flavor and texture in every bite.
Whether you serve it as a breakfast treat, a casual dessert, or a sweet for sharing with friends, this one always gets rave reviews.
Why You’ll Love This Pecan Pie Coffee Cake
- Two desserts in one. Tender cake meets gooey pecan topping.
- No pie crust required. All the flavor of pecan pie without the extra steps.
- Crowd-pleaser. Serves 10 to 12, making it great for gatherings.
- Simple ingredients. Pantry basics plus a handful of pecans.
Key Ingredients
For the full list of ingredients, their quantities, and full instructions, see the recipe card below.
- Cream cheese and butter – Add richness and tenderness to the cake.
- Buttermilk – Keeps the cake moist and gives it a little tang.
- Pecans – The star of the topping, adding crunch and flavor.
- Corn syrup and brown sugar – Create that signature gooey pecan pie texture.
How to Make Pecan Pie Coffee Cake
Make the cake batter.
Whisk the dry ingredients. In another bowl, cream the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs and vanilla, then mix in the dry ingredients alternately with the buttermilk. Spread into the pan and bake until a pick comes out clean.
Prepare the topping.
Heat the corn syrup, brown sugar, and butter until smooth, then stir in the pecans, egg, and salt.
Finish the cake.
Poke holes in the warm cake with a skewer, pour the topping over, and return to the oven briefly to set. Cool completely before serving.
Tips for Success
- Warm cake helps. Add the topping while the cake is still warm so it soaks in nicely.
- Choose the right pan. Use a springform pan if you’d like to move the cake to a serving plate.
- Poking holes matters. A skewer thicker than a toothpick makes room for the thick topping to seep into the cake.
- Nut swap. Walnuts work well if you don’t have pecans.
- Corn syrup substitute. Golden syrup or maple syrup can be used, though the texture may differ slightly.
Recipe FAQ
Yes! You can bake the cake a day in advance. Either add the topping right away, or wait and rewarm the cooled cake in a low oven (about 300°F/150°C for 10–15 minutes) before poking holes and adding the topping as directed so it absorbs well.
A slightly domed top can happen if your oven runs a little hot or if the batter is mixed too much. The good news is that the topping helps even it out, so it won’t affect the flavor.
Yes! Readers have had success doubling the recipe and baking it in a 9×13-inch pan. It’s a great option when you need more servings.
Variations and Serving Ideas
- Classic with a twist: Add a sprinkle of cinnamon or nutmeg to the cake batter for warm spice.
- Simple topping: A dollop of lightly sweetened whipped cream is always welcome.
- Over-the-top dessert: Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream to lean more toward pecan pie.
- Perfect pairing: A slice with coffee or tea makes a cozy breakfast or afternoon treat.
How to Store
Store tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
For longer storage, wrap slices well and freeze for up to 2 months. Thaw overnight in the refrigerator.
Make-ahead option: You can bake the cake a day in advance. Either add the topping right away, or wait until just before serving. If you go the latter route, just be sure to rewarm the cake briefly so the topping absorbs well.
A Sweet Twist on a Classic
This pecan pie coffee cake takes everything you love about pecan pie and gives it a cozy, cake-style spin. It’s simple enough for everyday baking but special enough for sharing. This post has been updated with fresh photos and a quick video so you can see just how easily it comes together. I hope it earns a spot in your own baking rotation!
Pecan Pie Coffee Cake
Ingredients
For the cake:
- 1 ¼ cups (150 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 3 tablespoons (42 g) unsalted butter, softened
- 2 ounces (56 g) cream cheese, softened
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) buttermilk
For the topping:
- ⅓ cup (80 ml) light corn syrup
- ¼ cup (50 g) firmly packed dark brown sugar
- 2 tablespoons (28 g) unsalted butter
- ⅓ cup (40 g) finely chopped pecans
- 1 large egg, lightly beaten
- pinch salt
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan.*
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the sugar, butter, and cream cheese until light and fluffy. Add the egg and egg white, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
- Transfer the batter to the prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Set the pan on wire rack.
To make the topping:
- Reduce oven temperature to 325°F (160°C).
- Place the corn syrup, brown sugar, and butter in a large microwave-safe bowl. Heat in the microwave for 1 minute. Stir until the butter melts and the mixture is smooth.
- Stir in the pecans, egg, and salt.
- Use a wooden skewer** to poke multiple holes in the top of the cake.
- Pour the topping over the top of the cake.
- Bake for 10 minutes. Cool completely on a wire rack before serving.
Video
Notes
- Pan choice: A 9-inch round cake pan works if you’ll serve straight from the pan. For easier presentation, use a springform pan.
- Poking holes: Use a skewer thicker than a toothpick so the topping can sink into the cake.
- The egg in the topping will fully cook during the final bake, giving the topping structure and helping it set.
- Nut swap: Walnuts can be used instead of pecans if you prefer.
- Storage: Store tightly covered at room temperature up to 2 days or refrigerate up to 5 days. Wrap slices well and freeze for up to 2 months.
- Recipe slightly adapted from Cooking Light.
59 Comments on “Pecan Pie Coffee Cake”
O-M-G! I might have to make this today. Looks amazing!
I just printed this one as well as “pinned” it to my Pinterest dessert board. Can’t wait to try it…I absolutely love Pecan pie so this sounds delicious!
LOVE. Between the cream cheese and the pecan toppings, this cake is the perfect way to come back after the holidays 🙂
I NEED this in my life soooo bad!!
My pie and cake worlds have just COLLIDED! Brilliant.
I feel like pecan pie is a little too dense and heavy for this time of year but piling it on top of cake makes it seem lighter somehow. Great idea!
This is kind of like a poke cake except a gazillion times better!
Oh man, you just combined 2 of my favorite desserts of all time! This will definitely be making an appearance in my kitchen soon. Thanks for sharing!!
That looks amazing Jennifer! Can’t wait to make it.
So now we have pecan pie AND coffee cake in one?
Fabulous and yet dangerous.
Wanted to wish you Happy New year!
I made this but tried baking half in a tart pan and the other half as muffins. Tart was great but the muffins had to be eaten out of the pan with a spoon, not that there’s anything wrong with that. 🙂
http://www.bucknrunranch.com/blog/2014/01/05/pecan-pie-coffee-cake/
Thanks for another wonderful recipe!
My wife just made them what can i say sweet.
Just had a slice of this cake! A real winner, super moist, leaving you wanting more.
This looks perfect to make for my dad’s birthday! An awesome combination of his two favorite desserts. Thanks so much for this recipe!
I just found your website this week and made these for the weekend. Yum! Great recipe! Can’t wait to try other recipes on your blog. Thanks!
This cake batter is one of the best I’ve ever tasted! It’s super moist, light and delicious. With buttermilk, cream cheese and egg white it’s a real winner. I make the mistake of using an 8″ pan so I couldn’t get all of the pecan topping on it but man, what a yummy cake. Making it for our Christmas gathering but will definitely make it over and over. Love it!!!
That’s awesome, Yvonne! So glad you like it!
Delicious! I’ll only double the amount of pecans next time 🙂
I made this today. Mine did not turn out as in the picture. And I followed the recipe to a T. Disappointing.
I made this a couple days ago and it turned out amazing! It was gone in a day! 😉
I did find that the top of my cake domed up and wasn’t flat like it is in the picture. Not sure what went wrong there but other than that it was delicious and I’m definitely making it again! Thank you for the recipe!
I wonder if this would freeze well? I do my Christmas brunch in advance…
Hi, Charla. I’ve never tried freezing it, but I think it should be okay. My only hesitation would be how the topping would hold up. You might consider adding that after you’ve thawed the cake.
I just made this and it’s absolutely amazing!! Thank you so much for the recipe. I’ll be making this often!
I’m so glad you like it, Amy!
Made it this morning, mine also domed up, I poked holes with a metal kabob kabob rod but the gooey stuff didn’t seep into the holes. I used a metal pan, maybe that caused the dome? Your cake in the picture looks like stoneware. Have you ever doubled the recipe? All that to say it was absolutely divine! I will definitely make this again and again!
Hi, Lisa. I’m sorry you had troubles. Doming cakes are usually because the outside of the cake is baking faster than the inside. A dark cake pan will cause that. It’s also possible that there was too much flour, so just be sure that you’re measuring with the spoon and sweep method or by weight. I’ve not ever doubled the recipe. You could likely do that for a 9×13 pan.
It was still delicious! I’ll try a different pan and weighing the flour too. Thanks for the tips!
I cannot wait to try this on my family at Thanksgiving!
This looks so yummy and I can’t wait to make it. I do have a concern about the topping. I want to eliminate the egg because I am afraid it may scramble or have a really eggy taste because it only cooks for 10 minutes. Has this ever happened to anyone who has made this cake? I really hate eating eggs so I would throw it all away if it did.
Hi, Kathy. I wouldn’t leave out the egg. 10 minutes is plenty of time for it to bake. I don’t like to eat eggs, either, and I don’t find that you taste it at all.
Does this need to be refrigerated after cooling due to the creme cheese and eggs? Looks delicious!!!
Hi, Kayla. Everything gets baked, so there should be no need to refrigerate. I’d recommend keeping it tightly covered at room temperature. It should last for a few days that way.
Just made it for an afternoon tea,we are a group of seniors and I bake a new recipe every week,they will love this.thanks for a great delicious cake.
I made this in a 9×13 pan for Thanksgiving and it was amazing!!! My only issue is that the bottom came out dark and harder so each time I had a piece I had to peel off the layer from the bottom. I am going to try making it again today, but with parchment paper on the bottom.
But this cake does not has any coffee in it ?
Hi, Maham. Coffee cake is the name given to cakes that are often enjoyed with a cup of coffee. It’s a confusing term!
Holy moly – I just showed the pictures and recipe to my husband and he is chomping at the bit for me to make it. 2 of his favorite deserts combined into 1. I will respond back when I get the chance to make it. Thanks so much Jennifer!
Enjoy, Cheri! 🙂
I was wondering. Do you have to use buttermilk. If I don’t have that will the taste be ruined with out it.
Hi, Terri. If you don’t have buttermilk, you can use regular milk plus 2 teaspoons of lemon juice or white vinegar. The flavor will change slightly, but probably not enough to be an issue.
I made this today and it is simply delicious. One question, do I have to refrigerate this cake? Or can I just store this in a plastic container?
Hi, Tahira. I usually don’t refrigerate it unless it won’t be eaten with a few days.
Can this be baked in disposable loaf pans? I would love to make and give as gifts over the holidays. I always make pecan pies during the holidays and this would make a fabulous change. Can’t wait to try it!!
Hi, Tonia. You can certainly make them smaller, but I would be hesitant to fill a loaf pan as normal because it might be tough to get it baked evenly and thoroughly. If you have some disposable mini cake/tart pans, that might be a better choice. Here are some at Amazon: Mini Cake Pans
Hello, this cake sounds and looks delicious!! I’d like to make it in a 9×13 pan, should i just double the recipe?
Hi, Brigita. I would double the recipe. It will be slightly thicker, so it may require a few more minutes of baking time.
Can you please tell me how did you increase the ingredients for 9×13 pan? Thanks!
Is the cream cheese necessary? Any substitution for it?
You could try substituting an equal amount of butter. I’ve not tried it, so I can’t say for sure that it will work.
Can you put the topping in the bottom of pan and invert after baking for an upside down cake? want to take the cake for a birthday and leave it but not my pan….so wondering.?
Hi, Linda. I don’t know that it would work as well that way. I would try flipping this cake out of the pan once it’s done and cooled, and then flipping again onto another surface for serving or packaging to share.
I made this pecan pie coffee cake yesterday. In the cake part, I substituted monkfruit sugar (no calories) for the granulated sugar. It turned out amazing. My husband and I love it!
I’m glad you liked it, Jean! Thanks for sharing your experience with an alternative sugar.
Made this tonight and it was delicious! Doubled the recipe and took one round pan to my parents. New family favorite.
Thank you for sharing the recipeâ¤ï¸
I’m so glad you liked it, Lisa!
Excellent recipe! I doubled all ingredients (added extra praline pecans) for my 9×13 glass dish. Turned out perfect, will definitely make again!
I’m so glad you enjoyed the cake, JoAnn!
Can you bake the cake and wait until the next morning to add the pecan topping and cook an additional 10 minutes?
Hi, Ella! I’ve not tried that, but I think it would likely work. If you try it, let me know how it goes.