Imagine a tender, buttery coffee cake that soaks up a warm, caramel-like pecan topping. Each slice offers a crisp nut bite, a gooey center and enough sweetness to satisfy holiday guests or a cozy weekend breakfast. This Pecan Pie Coffee Cake blends pie filling and coffee cake into one showstopping dessert.
What makes this Pecan Pie Coffee Cake special
This recipe layers a soft, tangy cake with a rich pecan pie-style topping. The cake stays moist, while the topping bakes into a syrupy, nut-studded glaze. It’s a crowd-pleaser for Thanksgiving, Christmas, or any chilly morning.
Ingredients you’ll use
Cake batter (simple, tender base)
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup plain Greek yogurt (or sour cream)
- 1/3 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 whole egg plus 1 egg white
- 1 1/2 teaspoons vanilla extract
Pecan pie topping (gooey and nutty)
- 1/2 cup light corn syrup
- 1/2 cup dark brown sugar, packed
- 3 tablespoons unsalted butter
- Pinch of salt
- 1 teaspoon vanilla extract
- 2/3 cup pecans, finely chopped
- 1 egg plus 1 egg yolk, lightly beaten
How to bake it: clear, step-by-step directions
- Preheat oven to 350°F (175°C). Grease and flour a 9 x 2-inch round pan.
- Whisk flour, baking powder and salt in a bowl. Set aside.
- Beat softened butter until smooth. Add sugar and cream until light.
- Mix in the whole egg and egg white until combined.
- Stir in vanilla and Greek yogurt. Scrape bowl as needed.
- Fold in the flour mixture on low speed until batter is thick and even.
- Spread batter in prepared pan and bake 30–35 minutes, or until a toothpick comes out clean. Remove from oven and lower oven to 325°F (163°C).
- Make the topping: warm corn syrup, brown sugar and butter in a small saucepan over low heat until the butter melts. Remove from heat.
- Whisk in salt, vanilla, chopped pecans and the beaten eggs until smooth.
- Use a skewer or fork to poke holes across the warm cake surface.
- Pour the pecan mixture evenly over the cake. Return to oven and bake 10 minutes at 325°F.
- Cool completely before slicing so the topping sets. Serve slightly warm or at room temperature.
Quick facts: time, yield and category
- Prep time: 30 minutes
- Cook time: 40 minutes
- Total time: About 1 hour 10 minutes
- Yield: About 10 slices
- Category: Dessert / Breakfast
- Method: Oven-baked
- Cuisine: American
Tips to get the best texture and flavor
- Substitute plain Greek yogurt for sour cream to keep the cake tender and slightly tangy.
- Don’t overmix the batter; stir just until the flour disappears.
- Poking holes lets the topping sink into the cake for sticky pockets of flavor.
- Reduce the oven temperature before adding the topping. This prevents the pecan glaze from burning.
- Chop pecans finely for a more even distribution, or leave them chunkier for crunch.
- Store covered at room temperature for 1–2 days, or refrigerate up to 4 days. Warm gently before serving.
Serving ideas and variations to try
- Serve with coffee, whipped cream or a scoop of vanilla ice cream.
- Swap pecans for walnuts or add a pinch of cinnamon to the batter.
- For extra depth, toast the pecans lightly before chopping.
- Turn this into a layer cake by doubling the recipe and stacking with more topping between layers.
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