Pecan Coffee Cake Recipe
Pecan Coffee Cake Recipe photo by Taste of Home

Pecan Coffee Cake Recipe

Publisher Photo
"Mom serves this nutty coffee cake for Christmas breakfast each year," shares Becky Wax of Tuscola, Illinois. "The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping."
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12-15 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) sour cream
  • 4 eggs
  • 1/3 cup canola oil
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2/3 cup chopped pecans
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners' sugar
  • 2 tablespoons orange juice

Nutritional Facts

1 serving (1 piece) equals 335 calories, 16 g fat (4 g saturated fat), 67 mg cholesterol, 332 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the first six ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Pecan Coffee Cake in Quick Cooking July/August 2000, p46

Nutritional Facts

1 serving (1 piece) equals 335 calories, 16 g fat (4 g saturated fat), 67 mg cholesterol, 332 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Pecan Coffee Cake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 13, 2014

"Crunchy, moist, and flavorful. It's so good, I don't even make the sugar drizzle for the top. It's fine without it!"

MY REVIEW
Reviewed Jul. 15, 2013

"My family thought this was ok, but no one raved about it. I tried to really swirl the topping into the cake, but most of the topping stayed near the top. It might be better to let the cake cool before drizzling the glaze because it all my glaze just seeped into the warm cake (i.e., it did not look the photo)."

MY REVIEW
Reviewed Jan. 29, 2012

"Delicious...the kids loved it. Will make again!"

MY REVIEW
Reviewed Apr. 17, 2010

"So simple. So delicious! Yummy warm out of oven. This cake didn't last long at my house!"

MY REVIEW
Reviewed Oct. 19, 2009

"This recipe is fantastic. Delicious andsimple."

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