Name: Cinnamon-Pecan Coffee Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: .33 cup granulated sugar (1/3 cup); .33 cup packed, dark brown sugar; 1 teaspoon ground cinnamon; 3 tablespoons melted butter; pinch of fine sea salt; 1.5 cups toasted pecans, finely chopped; 0.5 cup unsalted butter, softened; 1 cup Greek yogurt (I used Fage); 1 cup granulated sugar; 2 large eggs (at room temperature); 1 tablespoon pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; .25 teaspoon fine sea salt

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This Cinnamon-Pecan Coffee Cake is light and fluffy, with layers of crunchy-sweet crumble. I decided to go with a glaze to take it over the top, but it is up to you to decide glaze or no glaze.

Bundt-shaped Cinnamon-Pecan Coffee Cake topped with glaze on a serving platter.

Drama, drama, drama!! This past week has been filled with way too much drama caused by a cable outage. Let me tell you, seven days with intermittent internet service does not make Lisa a happy camper!

Lots of chats, phone calls, and repeated explanations of the problem to multiple people meant baking was in order to relieve some stress. Sounds reasonable right? With the holidays coming up I decided that a delicious Cinnamon-Pecan Coffee Cake would make the perfect breakfast/brunch treat.

Looking down on a Cinnamon-Pecan Coffee Bundt Cake with glaze poured over the top.

How to make Cinnamon-Pecan Coffee Cake:

Preheat oven to 350 degrees. Generously spray a Bundt pan or 9 X 13 baking dish with baking spray, set aside.

Mix the cinnamon-pecan crumble together in a medium sized bowl, set aside.

Chopped pecans, sugar, and cinnamon mixed together in a bowl.

In a large bowl, beat the butter until smooth and creamy. Add the yogurt and sugar, beat until thoroughly incorporated.

Butter and yogurt beaten together in a mixing bowl.

Mix in the eggs and vanilla.

Add the flour, baking powder, baking soda, and salt. Beat just enough to combine.

Spread half of cinnamon-pecan crumble evenly over the bottom of the pan.

Cinnamon pecan mixture spread out on the bottom of a bundt pan.

Add half of the cake batter to the pan in large spoonfuls. Carefully spread out the batter in an even layer trying to not disturb the crumble mixture.

Dollops of cake batter on top of the pecan mixture.

Sprinkle remaining crumble over the batter, and top with remaining cake batter. Smooth the top.

Looking down on cake batter evenly spread out in the bundt pan .

and bake for 45 to 50 minutes until golden and bamboo skewer comes out clean when inserted into the center of the cake. {Bake 9 X 13 for 35 to 40 minutes}

Allow cake to cool for ten minutes in the pan, then flip out onto a wire rack to cool.

Baked Cinnamon-Pecan Coffee Cake sitting on a serving platter.

Mix the powdered sugar, vanilla, and milk together in a small bowl. Drizzle over cooled cake and allow to set before serving.

Side image showing of a slice of Cinnamon-Pecan Coffee Cake on a plate.

Recipe Notes & Tips

You can substitute sour cream for the Greek yogurt if you prefer.
I wanted the cinnamon-crumble to be the top layer just in case I decided against the glaze. Reverse the order for a smooth top cake {batter, crumble, batter, crumble}
Baking times may vary by oven. Yours could take more or less time depending on your oven.

Tools used to create this recipe

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Enjoy!!