Pecan-Streusel Coffee Cake Recipe

Name: Pecan-Streusel Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Struesel; 2/3 cup Dark Brown Sugar; 2/3 cup A.P. Flour; 3/4 teaspoon Ground Cinnamon; 6 tablespoons Room Temp Butter; 1/2 cup Toasted Roughly Chopped Pecans; Cake; 2 cups Flour; 1 1/4 teaspoons Baking Soda; 1 teaspoon Ground Nutmeg; 1/2 teaspoon Salt; 1 1/3 cups Packed Golden Brown Sugar; 1/2 cup Room Temp Unsalted Butter; 1 teaspoon Vanilla; 2 Large Eggs; 8 ounces Whole or 2% Greek Plain Yogurt*

Servings: persons

Struesel
2/3 cup Dark Brown Sugar
2/3 cup A.P. Flour
3/4 teaspoon Ground Cinnamon
6 tablespoons Room Temp Butter
1/2 cup Toasted Roughly Chopped Pecans
Cake
2 cups Flour
1 1/4 teaspoons Baking Soda
1 teaspoon Ground Nutmeg
1/2 teaspoon Salt
1 1/3 cups Packed Golden Brown Sugar
1/2 cup Room Temp Unsalted Butter
1 teaspoon Vanilla
2 Large Eggs
8 ounces Whole or 2% Greek Plain Yogurt*

1
Preparation
2
For streusel:
3
Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
4
For cake:
5
Position rack in center of oven and preheat to 350u00b0F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
6
Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
7
Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.
8
* A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, spoon regular yogurt into cheesecloth-lined strainer set over large bowl. Cover and refrigerate overnight to drain.

1268

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Struesel, 2/3 cup Dark Brown Sugar, 2/3 cup A.P. Flour, 3/4 teaspoon Ground Cinnamon, and more.

Yes, Pecan-Streusel Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan-Streusel Coffee Cake

How did you like this recipe?

Frequently Asked Questions