Pecan Coffee Cake

    50 minutes

    This is a great recipe that has a moist base cake then a sweet, cinnamon and pecan layer that is added before it is baked.

    582 people made this

    Serves: 12 

    • Cake
    • 2 cups (250g) plain flour
    • 1/4 teaspoon salt
    • 1 tablespoon baking powder
    • 250g butter, softened
    • 1 cup (250ml) sour cream
    • 1 1/2 cups (345g) white sugar
    • 2 eggs
    • 1 tablespoon vanilla essence
    • Pecan Topping
    • 1/2 cup brown sugar
    • 1 cup chopped pecans
    • 1 teaspoon ground cinnamon
    • 2 tablespoons butter, melted

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Line a 23x33cm cake tin with aluminium foil and lightly grease with vegetable oil or cooking spray.
    2. Cake: Sift together the flour, baking powder and salt; set aside.
    3. In a large bowl cream the butter until light and fluffy. Gradually beat in sour cream then the sugar.
    4. Beat in the eggs one at a time then stir in the vanilla.
    5. By hand fold in the flour mixture mixing just until incorporated. Spread batter into prepared tin.
    6. Pecan Topping: In a medium bowl mix together brown sugar, pecans and cinnamon.
    7. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
    8. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
    9. Let cool in pan for 10 minutes then turn out onto a cake rack and remove foil.

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    Reviews in English (621)


    I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" and put it in the middle, and added a little cardamom and nutmeg as well as extra cinnamon. It is important to grease your bundt well and flour it too; I did this and still had a small area where the filling stuck to the wall of the pan. Baked for about 50 minutes at 325 degrees convection. Dusted with 10x as suggested. Very moist; keeps well in a cake dome overnight (if yours lasts long enough) and goes well with coffee drinks. I do recommend lightly toasting your pecans or walnuts before chopping. It heightens the flavors a bit in the finished cake. This is one of the best coffee cakes I have ever baked and I have tried quite a few recipes over the last 10 years or so! Highly recommended.  -  03 Feb 2008  (Review from Allrecipes USA and Canada)


    4 words: super yummy super fattening. This has become the staple of every brunch/shower I go to and every one always asks that I make it. I doubled the topping recipe and have made it in a 9x9 pan,a loaf pan (more bread like) and also in a bundt pan (preferred method and cook for 1hr) for a more cake like presentation. For the pan version, I put topping on top. For the bundt version, I put the topping in the middle of the batter and it comes out looking amazing. People ask how I got it in there. (just put 1/2 of batter in, topping, then 1/2 of batter again). I've also made it with walnuts instead of pecans. I think pecans taste better but they're both great.  -  31 Mar 2006  (Review from Allrecipes USA and Canada)


    DELICIOUS!!! Very moist and buttery. I have made this three times and each with a different variation. The bundt pan works best, but use generous amounts of shortening and lightly flour before putting batter into pan. After cooling in pan overnight, the cake literally fell out the next morning. Don't overdo the topping in the center of the bundt pan. The first time I did that and the cake separated when I tried to get it out of the pan. Using real vanilla extract instead of imitation gave it a better flavor. I also used slivered almonds, but didn't have almond extract to add to the batter. It was still delicious, but want to try it with almond extract next time. Using the 9 x 13 pan didn't work too well. The topping sunk a bit into the cake, so I served it out of the pan "as is". It didn't seem as moist as when cooked as a bundt cake, either. Definitely a keeper!  -  30 Jan 2008  (Review from Allrecipes USA and Canada)