Thursday, April 10, 2014

Pecan Coffee Cake

For those mornings when you want something in between a big egg and bacon breakfast but a little more than yogurt...I bring you my simple pecan coffee cake to have with your tea or coffee in the mornings. Love this recipe!

Pecan Coffee Cake


1/3 cup packed brown sugar

1 teaspoon ground cinnamon

Combine the sugar and cinnamon and set aside.


1 3/4 all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened                                                  
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream

Preheat oven to 350 degrees and butter a 9 x 5 inch rectangle cake pan or baking dish.

In a bowl, combine the 1 3/4 cup flour, baking powder, soda and salt. Set aside. In a large mixing bowl. using an electric mixer, beat 1/2 cup butter for 30 seconds. Beat in the sugar and vanilla and then add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to the batter, beating on low speed, after each addition until combined. Spread 2/3 of the batter into the prepared pan. Sprinkle with filling and then gently spread on the remaining cake batter. Bake at 350 degrees for about 35 minutes. Remove from oven and add topping and drizzle.


1/4 cup of honey

1 cup coarsely chopped pecans

Brush honey on top of cooled cake and sprinkle with chopped nuts


1 cup confectioners’ sugar
1/2 tsp. vanilla extract
2 to 3 Tablespoons Cinnabon Gourmet Coffee Creamer (or use milk)

 Blend sugar and milk (or creamer) until smooth and add vanilla. Add more sugar or milk until you get the right consistency for drizzling. Serve cake warm or at room temperature. Enjoy!

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  1. Serving this for my next Sunday Brunch.
    Thank you
    STL, MO

  2. I made this and brought it for breakfast today. It was a great hit! The flavors just compliment each other. I will be making it again. Very delish!


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