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Pecan Pie Coffee Cake Recipe — Crunchy Streusel & Caramel Notes

If you love pies or coffee cakes, you’ll fall for this irresistible combination: sweet, gooey pecan pie filling baked right on top of a moist, tender coffee cake. This decadent Pecan Pie Coffee Cake is ideal for Thanksgiving, Christmas, or any cozy holiday morning.

Pecan Pie Coffee Cake Breakfast Recipe

I’m weak for coffee cakes. I’m not naturally a morning person, but when a coffee cake is waiting in the fridge I happily reach for a slice and savor it with a cup of coffee. A generous slice of this Pecan Pie Coffee Cake, a warm mug, and perhaps another sweet treat make cold, rainy days feel comforting and special.

This recipe evolved from favorites I’ve made before — after my Cinnamon Apple Crumb Cake and a pumpkin coffee cake for fall, pecans felt like the perfect seasonal flavor. I also took inspiration from my Pecan Pie Cheesecake when creating the topping for this version.

How to Make Coffee Cake with Sour Cream (or Greek Yogurt)

Instead of the typical crumb topping, this coffee cake is finished with a rich, gooey pecan pie layer. The result is a moist cake with tender crumbs that absorbs some of the sweet topping for a truly decadent bite.

The cake base is my go-to sour cream coffee cake recipe — it produces a very soft cake with delicate crumbs. For this version I substituted plain Greek yogurt for sour cream, and it worked beautifully, keeping the cake extra moist.

After baking, pouring the warm pecan pie topping over the cake and returning it to the oven allows the filling to set and soak into the cake, creating the best coffee cake experience: rich, nutty, and melt-in-your-mouth.

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Pecan Pie Coffee Cake

  • Author: Vera Zecevic
  • img 4658 5Prep Time: 30 minutes
  • img 4658 6Cook Time: 40 minutes
  • img 4658 7Total Time: 1 hour 10 minutes
  • img 4658 8Yield: 10 slices
  • img 4658 9Category: Dessert
  • img 4658 10Method: Oven
  • img 4658 11Cuisine: American
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Description

Sweet pecan pie filling baked over a soft, tender coffee cake makes a rich, crowd-pleasing dessert. Serve warm or at room temperature for breakfast, brunch, or after-dinner indulgence.

Ingredients

For Coffee Cake:

  • 1 and 1/3 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup plain Greek yogurt (or sour cream)
  • 1/3 cup unsalted butter, softened
  • 2/3 cup sugar
  • 1 egg + 1 egg white
  • 1 1/2 teaspoon vanilla

For Pecan Pie Topping:

  • 1/2 cup light corn syrup
  • 1/2 cup dark brown sugar
  • 3 tablespoons unsalted butter
  • Dash of salt
  • 1 teaspoon vanilla
  • 2/3 cup finely chopped pecans
  • 1 egg and 1 egg yolk, lightly beaten

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9 x 2 inch round cake pan.
  2. Whisk together the flour, baking powder, and salt; set aside.
  3. In a bowl, beat the softened butter until smooth. Add the sugar and beat on high speed until well creamed.
  4. Add the whole egg and egg white and mix to combine.
  5. Stir in the vanilla and Greek yogurt until blended.
  6. Add the flour mixture and mix on low speed just until combined; the batter should be thick and smooth.
  7. Spread the batter into the prepared pan and bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and reduce the oven temperature to 325°F.
  8. To make the topping, combine the corn syrup, brown sugar, and butter in a saucepan and heat gently until the butter melts (or microwave about 1 minute). Remove from heat and stir in the chopped pecans, vanilla, lightly beaten eggs, and a dash of salt.
  9. Using a wooden skewer or fork, poke holes across the top of the baked cake to help the topping soak in.
  10. Pour the pecan pie topping evenly over the cake, then return the pan to the oven and bake 10 minutes at 325°F to set the topping. Cool completely before slicing and serving.