Super moist, sweet, and crumbly Cinnamon Pecan Coffee Cake Loaf is sweet enough for dessert but acceptable as breakfast too!
Each soft and fluffy slice of this easy-to-bake Cinnamon Pecan Coffee Cake Loaf is swirled with cinnamon and chopped pecans and then drizzled with a delicious glaze! Grab a slice for breakfast on the go or sit down to a sweet treat after dinner.
YOUR NEW FAVORITE COFFEE CAKE
This Cinnamon Pecan Coffee Cake is all the reason I need to get out of bed in the morning! Topped with a sweet glaze and packed with pecan pieces, a slice of this cake is everything I need to get me moving and out the door with a smile on my face.
OTHER RECIPES TO SERVE WITH CINNAMON PECAN COFFEE CAKE
- Iced Caramel Macchiato – Save your money and be your own breakfast barista!
- Copycat Starbucks Caramel Frappuccino – Whether it’s bright and sunny or rainy and cold, I’ve got your coffee cravings covered!
Dry Ingredients: Head to the pantry and grab flour, granulated sugar, baking powder, cinnamon, and salt.
Wet Ingredients: For this coffee cake, you’ll need eggs, buttermilk, vegetable oil, vanilla extract, and almond extract.
Nuts: I pack this nutty loaf with lots of finely chopped pecans.
Glaze: This simple glaze is made with powdered sugar, melted butter, vanilla extract, and milk.
HOW TO MAKE CINNAMON PECAN COFFEE CAKE LOAF
STEP ONE: Begin by preheating the oven to 350 degrees F and greasing a 9-inch x 5-inch loaf pan. While the oven heats, grab a medium-sized mixing bowl and combine the flour, sugar, baking powder, cinnamon, and salt.
STEP TWO: Next, combine two eggs with the buttermilk, vegetable oil, vanilla extract, and almond extract in a second medium-sized bowl. Mix the wet ingredients before adding the dry ingredients. Now, mix all of the ingredients until they are just combined and smooth.
STEP THREE: Spread half of the Cinnamon Pecan Coffee Cake mix into the greased loaf pan. Now, in a small bowl, whisk together the remaining cinnamon, sugar, and pecans and sprinkle half of that mixture over the batter in the pan. Use a knife to swirl the cinnamon mixture into the batter gently. Top it off with the remaining batter, and then sprinkle the remaining cinnamon mixture over the top of the loaf.
STEP FOUR: Bake the cinnamon coffee cake for 55-60 minutes, or until it passes the toothpick test near the center of the loaf. Allow the loaf to cool for 10 minutes before removing it from the pan to a wire rack.
STEP 5 While it cools, whisk together powdered sugar, melted butter, vanilla extract, and milk in a mixing bowl. Then drizzle the homemade glaze over the coffee cake, slice, and serve!
TIPS FOR SUCCESS
- Don’t overmix the batter, or the coffee cake may turn out dense instead of light and airy.
- If you plan on freezing this cinnamon pecan loaf, I suggest leaving the glaze off of the whole cake and icing slices as you enjoy them.
- Speaking of the glaze, it’s optional. This coffee with just as delicious without it…but a little extra sweetness if great with a black cup of coffee.
HOW LONG DOES COFFEE CAKE LAST?
At room temperature, this Cinnamon Pecan Coffee Cake Loaf will last for 1-2 days if covered. To keep it fresh a little longer, wrap the loaf in plastic or foil and place it in the fridge. Coffee cake will keep for up to a week in the fridge. You can always warm a slice up in the microwave for a few seconds if you prefer your coffee cake warm.
CAN YOU FREEZE COFFEE CAKE?
You can keep Cinnamon Pecan Coffee Cake frozen for several months. The trick is ensuring the final product is completely cooled and wrapped well before freezing it. I prefer to wrap individual slices of coffee cake so I can defrost them in single portions. I wrap each slice in a single layer of plastic wrap and store the wrapped slices together in a freezer bag.
OTHER SWEET BREAKFAST TREATS
- Maple Sausage French Toast Bake
- Oatmeal Sour Cream Coffee Cake
- Blueberry Buttermilk Coffee Cake
- Overnight Caramel French Toast
- Cinnamon Roll Pancakes
- Pancake Sausage Bites
*This post was originally posted on 11/08/2016.
Cinnamon Pecan Coffee Cake
- Preheat your oven to 350 degrees F and grease the inside of a 9-inch x 5-inch loaf pan. (I like to line the pan with parchment paper too so it's easier to lift the loaf out.)
- In a medium mixing bowl, combine the flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt. Set aside. In a small bowl, whisk together the remaining cinnamon and sugar with the pecans. Set aside.
- In a large mixing bowl, beat together the eggs, buttermilk, oil, vanilla extract, and almond extract until smooth and combined. Add the dry ingredients to the wet ingredients and mix until just combined and smooth. (Don't overmix!)
- Layer the coffee cake by spreading half of the batter into the prepared pan. Sprinkle half of the cinnamon-pecan mixture over the batter, and then use a knife to gently swirl the cinnamon into the batter.
- Top with the remaining batter. Then sprinkle the rest of the cinnamon-pecan mixture over the top of the loaf.
- Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean except for a few crumbs (no wet batter). Remove from the oven and cool for 10 minutes before removing the loaf from the pan to cool completely on a wire rack.
- Whisk together all of the glaze ingredients in a medium mixing bowl. Drizzle the vanilla glaze all over the top of the coffee cake loaf before cutting it into 8 slices.