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    You are in: Home / Recipes / The Best (Cinnamon Pecan) Coffee Cake Recipe
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    The Best (Cinnamon Pecan) Coffee Cake

    The Best (Cinnamon Pecan) Coffee Cake. Photo by Muffin Goddess

    1/2 Photos of The Best (Cinnamon Pecan) Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    40 mins

    45 mins

    MissyMuffin's Note:

    I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    FILLING

    CAKE

    GLAZE

    Directions:

    1. 1
      Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
    2. 2
      FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
    3. 3
      CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
    4. 4
      Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
    5. 5
      Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
    6. 6
      GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
    7. 7
      Reduce heat to medium; cook, stirring constantly, for 1 minute.
    8. 8
      (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
    9. 9
      Drizzle glaze over cake. Serve cake warm or at room temperature.

    Ratings & Reviews:

    • on October 30, 2011

      55

      Lovely coffee cake! I doubled the filling, and I didn't find the finished cake too sweet. I just put all the filling in the middle of the cake and tried swirling it around a bit with a knife, rather than dividing it into two layers. My cake finished baking at 50 minutes. Thanks for posting! Made for PAC Fall 2011

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2010

      55

      I made this to take to a church event, and not a crumb was left! I used low fat sour cream in place of the yogurt.Delicious! I did double the filling, and it was very good. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2010

      55

      After my DH reminded me that I had a big tub of yogurt in the fridge that needed used up, I looked around and found this recipe at Land O'Lakes' website where it's called "Cinnamon Pecan Coffee Cake." After trying it, I had to come to recipezaar to post a photo and review. My DH absolutely loves it! I wrapped several pieces in Saran for him to take to work; he said everyone raved about it. I was worried when pouring the glaze on top, thinking it was going to be waaaay to sweet, but it isn't. I set my oven timer for 42 minutes and then checked w/a toothpick and it wasn't yet done. So I set the timer and re-checked 5 minutes later - nope, not yet. Another 5 minutes later, the toothpick came out clean (total in my oven of 52 minutes). After it had cooled and was removed from the Bundt pan, I poked some holes in the Bundt with a toothpick (like you would with a Jell-O poke cake) and poured the glaze on while it was sitting on a rack on a cookie sheet - I used a knife to spread the glaze onto the sides. Later I moved it into a Tupperware container. It's been two days and we just had another piece this morning with our coffee and it tastes just as moist and good as the first day. This recipe goes into my "favorites" section of my recipe card box!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for The Best (Cinnamon Pecan) Coffee Cake

    Serving Size: 1 (106 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 360.7
     
    Calories from Fat 150
    41%
    Total Fat 16.6 g
    25%
    Saturated Fat 8.7 g
    43%
    Cholesterol 70.3 mg
    23%
    Sodium 322.3 mg
    13%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 1.2 g
    5%
    Sugars 28.2 g
    113%
    Protein 5.3 g
    10%

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