Amazing Pecan Coffee Cake

Amazing Pecan Coffee Cake

I’m so excited to share this recipe with you. I’ve been making it for years and everyone loves it! It’s moist, flavorful, and perfect all the time of year (even on Thanksgiving). The best part? There is no need for any spices because the pecans do all of the heavy lifting.
This coffee cake tastes like a hug from your grandma – if she was a country cook with an enormous kitchen and more than one oven.
prep: 20 mins cook: 30 mins total: 50 mins Servings: 12 Yield: 1 – 9×13 inch pan


1 cup chopped pecans

1 cup butter, softened

¼ teaspoon salt

2 cups all-purpose flour

1 tablespoon vanilla extract

1 cup sour cream

2 tablespoons butter, melted

1 ½ cups white sugar

1 tablespoon baking powder

½ cup brown sugar

2 eggs

1 teaspoon ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.

In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Nutrition Facts:

Per Serving: 486 calories; protein 4.9g; carbohydrates 52.7g; fat 29.5g; cholesterol 85.2mg; sodium 279.9mg.

Scroll to Top