I am not a big pecan pie fan, but I am a HUGE coffee cake fan. LOL! It isn’t the flavor that I don’t like, it is the texture of the pecan pie filling. I don’t like the gooeyness of it.
So, to be able to take the flavor and put it into a light and fluffy cake is heaven for me. If you are weird about textures, like I am, or if you just love pecan pie. You are going to go crazy for this Pecan Pie Coffee Cake Recipe!
This spongy, Pecan Pie Coffee Cake Recipe is a decadent breakfast for you to enjoy. It also makes a great make-and-take for brunch.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Pecan Pie Coffee Cake Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making Pecan Pie Coffee Cake at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Main Dish: This Tater Tot Casserole makes the perfect protein dish for your next brunch. It even includes your starch side. 🙂
Side: Personally, I am perfectly happy with a small bowl of fruit salad.
Refreshing Drink: You should have this with hot chocolate,, a glass of refreshing milk, or a cup of coffee.
Best Coffee Cake Recipes:
Once you make this Pecan Pie Coffee Cake Recipe, everyone is going to love it so much that they are going to start asking for even more coffee cakes. Don’t fret! I have picked out the best ones for you to try. 🙂
More Pecan Recipes:
Here is Southern Alabama, we have Pecans like you wouldn’t believe – heck, we even have a Pecan Festival! My grandmother has over 50 acres of pecan trees, and we all have at least a couple in our yards. Pecans are plentiful and they are something we don’t buy! Needless, we have a freezer full of cracked and shelled pecans and a recipe box full of ways to use them. Here are my favorites:
- 1 cup butter
- ½ cup milk
- 2 packages dry yeast
- ¼ cup warm water
- 3 eggs separated, reserve the egg whites
- 2 ½ cups flour
- ¼ teaspoon salt
- ¼ cup sugar
- 1 cup brown sugar
- 1/3 cup melted butter
- ¾ cup light corn syrup
- 3 eggs
- 1 ½ cups pecans chopped
Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
Cover bowl and refrigerate overnight.
The next day, mix ingredients for filling.
Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
Bake for 45 minutes.
Cool in pan
Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.