Pecan Pie Coffee Cake

With all the baking I did leading up to Christmas, I took a little break for a few days to enjoy the holidays. I kinda figured you’d all be okay with a few dessert-less days from me.

Of course, it wasn’t long until I couldn’t fight the urge to get back to baking. So, I thought I’d ease us back in with a coffee cake. Those always seem so innocent to me. It is, after all, a cake designed to be eaten with an afternoon cup of coffee or for brunch.

This particular coffee cake may not be so innocent. You see, it’s topped with pecan pie filling. So much for easing us back in, huh?

Pecan Pie Coffee Cake is a delicious cake with a layer of pecan pie filling right on top!

The cake itself is very good on its own. It’s moist and flavorful and delicious. There is a little bit of cream cheese in the cake, and I’m always for that.

Then, there is the topping. After the cake is baked, poke lots of holes in the cake. Then pour on a gooey, nutty topping and let it soak into the cake. A little more time in the oven, and then there’s a magical layer of pecan pie filling right on top, with a little bit soaked into the cake to make it even better.

Pecan Pie Coffee Cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 10 to 12 servings

Pecan Pie Coffee Cake


    For the cake:
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • For the topping:
  • 1/3 cup light corn syrup
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped pecans
  • 1 large egg, lightly beaten
  • pinch of salt


To make the cake:

Preheat oven to 350°. Grease a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat sugar, butter, and cream cheese until light and fluffy. Add egg and egg white, one at a time, mixing well after each addition. Mix in vanilla.

Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.

Transfer batter to prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Set pan on wire rack.

To make the topping:

Reduce oven temperature to 325°.

Place corn syrup, brown sugar, and butter in a large microwave-safe bowl. Heat in microwave for 1 minute. Stir until butter melts and mixture is smooth.

Stir in pecans, egg, and salt.

Use a wooden skewer* to poke multiple holes in the top of the cake.

Pour topping over the top of the cake.

Bake for 10 minutes. Cool completely on a wire rack before serving.


*Use a skewer with a larger diameter than a toothpick. The topping mixture is a bit thick and will need slightly larger holes to soak into the cake.

Recipe adapted from Cooking Light and MyRecipes.

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  1. Stephanie @ Plain Chicken December 30, 2013 Reply

    O-M-G! I might have to make this today. Looks amazing!

  2. Karen December 30, 2013 Reply

    I just printed this one as well as “pinned” it to my Pinterest dessert board. Can’t wait to try it…I absolutely love Pecan pie so this sounds delicious!

  3. Ruthy @ Omeletta December 30, 2013 Reply

    LOVE. Between the cream cheese and the pecan toppings, this cake is the perfect way to come back after the holidays :)

  4. I NEED this in my life soooo bad!!

  5. movita beaucoup December 30, 2013 Reply

    My pie and cake worlds have just COLLIDED! Brilliant.

  6. Joanne December 30, 2013 Reply

    I feel like pecan pie is a little too dense and heavy for this time of year but piling it on top of cake makes it seem lighter somehow. Great idea!

  7. Mimi @ Culinary Couture December 30, 2013 Reply

    This is kind of like a poke cake except a gazillion times better!

  8. David @ Spiced December 31, 2013 Reply

    Oh man, you just combined 2 of my favorite desserts of all time! This will definitely be making an appearance in my kitchen soon. Thanks for sharing!!

  9. Linda December 31, 2013 Reply

    That looks amazing Jennifer! Can’t wait to make it.

  10. vanillasugarblog December 31, 2013 Reply

    So now we have pecan pie AND coffee cake in one?
    Fabulous and yet dangerous.
    Wanted to wish you Happy New year!

  11. Mary O'Brien January 6, 2014 Reply

    I made this but tried baking half in a tart pan and the other half as muffins. Tart was great but the muffins had to be eaten out of the pan with a spoon, not that there’s anything wrong with that. :-)

    Thanks for another wonderful recipe!

  12. ktr27 January 15, 2014 Reply

    My wife just made them what can i say sweet.

  13. Barbara January 19, 2014 Reply

    Just had a slice of this cake! A real winner, super moist, leaving you wanting more.

  14. Zana@GreenGlobalTravel January 20, 2014 Reply

    This looks perfect to make for my dad’s birthday! An awesome combination of his two favorite desserts. Thanks so much for this recipe!

  15. Shannon H April 20, 2014 Reply

    I just found your website this week and made these for the weekend. Yum! Great recipe! Can’t wait to try other recipes on your blog. Thanks!

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