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Pecan Pie Coffee Cake
This pecan pie coffee cake combines two favorites in one—soft, tender coffee cake topped with a gooey, nutty pecan pie layer. It’s a cozy, crowd-pleasing treat that’s perfect for holidays, brunches, or an anytime indulgence.
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.
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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.
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