Pecan Coffee Cake Recipe

5 12 14
Pecan Coffee Cake Recipe
Pecan Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Pecan Coffee Cake Recipe

Read Reviews
5 12 14
Publisher Photo
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

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

Directions

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 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack. Yield: 15 servings.
Originally published as Pecan Coffee Cake in Quick Cooking July/August 2000, p46

Nutritional Facts

1 piece: 335 calories, 16g fat (4g saturated fat), 67mg cholesterol, 332mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) sour cream
  • 4 large eggs
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 2/3 cup chopped pecans
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners' sugar
  • 2 tablespoons orange juice
  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 13x9-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 in 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: 15 servings.
Originally published as Pecan Coffee Cake in Quick Cooking July/August 2000, p46

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Reviews forPecan Coffee Cake

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MY REVIEW
Rosemary Swope User ID: 1654672 261751
Reviewed Feb. 24, 2017

"Found this recipe yesterday, and made it today. Had it warm from the oven, wonderful! The only thing I did different is like some of the other cooks, I used a half a cup of brown sugar instead. My husband likes brown sugar. Thank you for sharing this keeper."

MY REVIEW
chocolatecookies User ID: 1014884 257815
Reviewed Dec. 7, 2016

"Very good coffee cake, and easy to prepare. The only changes I made were to use 1/2 cup packed brown sugar for the granulated sugar in the topping and not use the drizzle topping. It was great without the extra topping. I just made this yesterday; however, if this cake keeps well at room temperature, I'll be baking more and mailing it to various family members for Christmas. Thanks, Becky, for sharing the recipe."

MY REVIEW
BusyTravelinMom User ID: 8818715 246092
Reviewed Mar. 27, 2016

"To take this delicious coffee cake to the next level add orange zest to the batter and replace half the vanilla extract with orange extract. It compliments the orange in the icing and gives a fresh scent to the coffee cake. I also add 1/2 cup of brown sugar to the cinnamon topping mixture to take it over the top. Delicious!!"

MY REVIEW
TheDix User ID: 607421 243326
Reviewed Feb. 6, 2016

"Delicious! I took this to a ladies meeting and was asked by several of them for the recipe. Very moist, will make again."

MY REVIEW
ConnieSue64 User ID: 7114251 70488
Reviewed Nov. 13, 2014

"I used a glass pan for this, it took about 50 mins to bake. This is an excellent recipe!!!!!"

MY REVIEW
[email protected] User ID: 6993142 80100
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
queenzookie User ID: 5427908 40064
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
Ldeponceau User ID: 6225919 42628
Reviewed Jan. 29, 2012

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

MY REVIEW
cherrylady User ID: 1073547 24457
Reviewed Apr. 17, 2010

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

MY REVIEW
kqueeney User ID: 4061278 78419
Reviewed Oct. 19, 2009

"This recipe is fantastic. Delicious and

simple."

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