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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup buttermilk - 2 large eggs - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon vanilla extract - 1/2 teaspoon salt The main cake ingredients form a soft and moist base. The all-purpose flour gives it structure. Granulated sugar adds sweetness, while softened butter brings richness. Buttermilk makes the cake tender. Eggs help bind everything together. Baking powder and baking soda give the cake lift. Lastly, vanilla extract adds warmth and flavor. - 1/2 cup brown sugar, packed - 1 tablespoon ground cinnamon - 1 cup pecans, chopped The cinnamon pecan filling is where the magic happens. Brown sugar adds depth and a slight caramel flavor. Ground cinnamon gives that warm, cozy taste. Chopped pecans add crunch and nuttiness. This filling layers beautifully within the cake, creating a delightful surprise. - 1 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract The glaze adds a sweet finish. Powdered sugar makes it smooth and sweet. Milk thins the glaze to the right consistency. Vanilla extract enhances the flavor. Drizzling this over the warm cake makes it look and taste amazing. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan. You can also line it with parchment paper for easy removal later. This step helps the cake bake evenly and prevents sticking. In a small bowl, combine 1/2 cup of packed brown sugar, 1 tablespoon of ground cinnamon, and 1 cup of chopped pecans. Mix well and set this aside. This filling adds a sweet and nutty layer to your cake. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Beat them until light and fluffy, about 3 to 5 minutes. Then, add 2 large eggs one at a time. Next, stir in 1 teaspoon of vanilla extract and 1 cup of buttermilk. Mix until everything is combined. Pour half of the cake batter into your prepared baking pan. Spread it evenly. Then, sprinkle half of the cinnamon pecan filling over the batter. Pour the rest of the batter on top and spread it out. Finally, sprinkle the remaining filling over the last layer of batter. Bake your cake in the preheated oven for about 30 to 35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready. While the cake is baking, make the glaze. In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Once the cake cools for about 10 minutes, drizzle the glaze over it. To get a soft and fluffy cake, mix well but avoid overdoing it. Overmixing can make the cake tough. You want just a few lumps in the batter. It's also key to use room temperature butter and eggs. This helps all the ingredients blend better. For the best results, always measure your flour correctly. Use a spoon to fluff the flour, then spoon it into your measuring cup. Level it off with a knife to avoid packing it down. This gives you the right amount of flour. For the brown sugar, pack it tightly into the cup. This ensures you get the sweet flavor you want. Let your coffee cake cool in the pan for about 10 minutes. This helps it firm up before you cut it. Serve it warm with a drizzle of glaze on top. For extra flair, sprinkle some powdered sugar and add whole pecans. This not only looks good but tastes great too. Enjoy it with a cup of coffee or tea! {{image_2}} You can change the flavor of your coffee cake easily. If you want a chocolate twist, add 1 cup of chocolate chips to the batter. For a fall treat, mix in 1 cup of pumpkin puree. This will keep the cake moist and add rich flavor. If you love apples, dice 1 cup of peeled apples into small pieces and fold them into the batter. Each of these options makes the cake unique and tasty! If you don’t have pecans, you can use walnuts or almonds instead. Walnuts give a similar crunch and flavor. Simply swap them one-to-one. If you choose almonds, chop them finely to mix well into the filling. You can even toast the nuts before adding them for an extra flavor boost. Each nut brings its own taste to the cake, so feel free to experiment! You can make this cake gluten-free too. Use a gluten-free all-purpose flour blend in place of regular flour. Make sure the blend has xanthan gum for the best texture. You may also want to check if your baking powder is gluten-free. This way, everyone can enjoy this delicious coffee cake, no matter their diet! To keep your coffee cake fresh, store it at room temperature. Use an airtight container. This will help keep it moist. The cake stays good for about three days. If you want it to last longer, consider refrigerating it. But remember, this may dry it out a bit. Freezing is a great option if you want to keep the cake longer. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. You can also use aluminum foil. Place the wrapped cake in a freezer-safe bag. It can stay in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. To reheat, slice the cake into pieces. Place them on a microwave-safe plate. Heat it for about 15-20 seconds. This will warm it without drying it out. You can also reheat it in the oven. Preheat the oven to 350°F (175°C). Warm the cake for about 10 minutes. This keeps it soft and tasty. Enjoy your warm coffee cake with a fresh cup of coffee! Yes, you can. If you don't have buttermilk, mix one cup of regular milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes to sour. This will mimic buttermilk's tangy taste and add moisture to the cake. To boost the cinnamon flavor, you can add more ground cinnamon to the filling. I suggest increasing it to two tablespoons. You can also sprinkle a little cinnamon into the batter. This will give the cake an even richer cinnamon taste. Serve leftover coffee cake at room temperature. You can warm it slightly in the microwave for about 10 seconds. If you want to jazz it up, add a dollop of whipped cream or a scoop of ice cream. This adds a nice touch for dessert. Enjoy it with coffee or tea for the best experience! This blog post covered all you need for a great coffee cake. We detailed the key ingredients, like the butter and flour for the main cake, the sweet cinnamon pecan filling, and the glaze that adds shine. You learned step-by-step how to prepare and bake your cake, from mixing the batter to layering it. We also shared tips for the perfect texture and cooling suggestions. Finally, we explored variations for different flavors and storage methods. Now, you are ready to bake! Enjoy every bite of your homemade coffee cake.

Bakery-Style Cinnamon Pecan Coffee Cake

Indulge in the rich flavors of Bakery-Style Cinnamon Pecan Coffee Cake with this easy recipe that's perfect for any occasion! Learn how to create a moist, delectable cake layered with a crunchy pecan filling and topped with a sweet glaze. Whether you’re hosting brunch or enjoying a quiet afternoon, this coffee cake pairs beautifully with your favorite beverage. Click to explore the full recipe and satisfy your cravings today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup buttermilk

2 large eggs

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Cinnamon Pecan Filling:

1/2 cup brown sugar, packed

1 tablespoon ground cinnamon

1 cup pecans, chopped

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    Prepare the Filling: In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans. Mix well and set aside.

      Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

        Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the buttermilk until fully combined.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few lumps are okay.

            Layer the Batter: Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle half of the cinnamon pecan filling over the batter. Pour the remaining batter over the filling and spread it out. Finally, sprinkle the rest of the pecan filling on top.

              Bake the Cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

                Make the Glaze: While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

                  Cool and Drizzle: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, drizzle the glaze over the warm cake before serving.

                    Prep Time, Total Time, Servings: 20 mins | 50 mins | 12 servings

                      - Presentation Tips: Cut the coffee cake into squares and serve on a decorative platter. For an additional touch, garnish each slice with a sprinkle of powdered sugar and a few whole pecans on top. Enjoy with a hot cup of coffee!