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.
Coffee cake is delicious year-round, but depending on the season, don’t forget to give Cinnamon Pumpkin Coffee Cake or Blueberry Lemon Coffee Cake a try!
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
- 2 cups all-purpose flour
- 1 1/4 cups sugar divided
- 3 teaspoons baking powder
- 3 1/2 teaspoons ground cinnamon divided
- 1 1/4 teaspoons salt
- 2 large eggs
- 1 cup buttermilk (see note)
- 1/3 cup vegetable oil
- 1 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup pecans finely chopped
- 2 cups powdered sugar
- 3 tablespoons butter melted
- 1/2 teaspoon vanilla extract
- 3 tablespoons milk
- 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.
Had a heck of a time removing from the loaf pan without the topping going all over the counter and floor, which it did. Cake was so so, not much tasty flavor. Oh well….
Can I bake in a round 9 in pan? If so, does temp and cooking time change?
Real Housemoms JK says
Hey Sharon! Sure you can! Just start checking it around 30 minutes to see if it is done by inserting the toothpick. Enjoy!
Laura Davis says
In your recipe you have 1/2 tsp of almond extract. I dont see where you use this in the cake but I threw it in with the Vanilla. I have 3 in the oven right now. Making extra for christmas. Will tell you how it turned out. The batter was delicious, of course I wasnt supposed to eat that, eggs and all but taking my chances!
Will be following
Jennifer Kimmel says
Thanks Laura for bringing this to my attention. I updated the recipe card. How did it turn out?
I have made this recipe twice in 2 days. Very yummy. I easily veganized it by using almond milk mixed with 1 Tbsp. apple cider vinegar to replace the buttermilk and Ener-G egg replacer powder mixed with water to replace the eggs. I couldn’t wait long enough to add the glaze. 🙂 Thanks for the recipe.
Kim Thomas says
Became a family favorite the first time I made it. Shared the cake and the recipe.
the impossible quiz says
wow, the cake looks delicious and very attractive, thank you for sharing
Yasar Pervaiz says
I tried this recipe last Christmas and it was awesome. I loved it. If your thinking about it then don’t just get to it and make this recipe.
Emma Yurich says
I made this cake but instead I made muffins! If you want to make them as muffins, I put them in for 37 minutes and they were so yummy! My entire family loved them and I will be making them again! Thanks for this amazing recipe!
Aubrey Cota says
How fun! That has to help with portion control right, or does it just make it easier to eat more. 🙂
Your recipe is unique and yummy.I have been reading your blog for a few months now and it is very inspiring! When I am feeling lazy, and read about your long runs, I push myself to get out of my house! Thank you for that!
Aubrey Cota says
That warms my heart! Thank you so much for reading.