Cinnamon Pecan Coffee Cake

From now on, Karen will only demonstrate in the kitchen once a month. We will have members of the community kitchen to share once a month since there will be 2 meetings in a month.

Jean made a Cinnamon Pecan Coffee Cake in the Gilmore Park Church Community Kitchen. It’s been a while since Jean demonstrated in the kitchen. We missed her cooking. Welcome back Jean.


This Cinnamon Pecan Coffee Cake is crispy on the outside and moist in the inside. I love to munch on the crispy bits left behind.


  • 2 cups flour
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cups butter, softened
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla


  • 1 1/2 cups chopped pecans
  • 1/2 cup sugar
  • 2 teaspoons cinnamon


Click on the link below for the instructions.


Preheat the oven to 350F. Line a 13″ x 9″ x 2″ baking pan with a sheet of parchment paper. Set aside.

IMG_4038Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bow. Blend flour mixture and butter until mixture resembles coarse crumbs.
IMG_4042Combine sour cream, milk, eggs and vanilla and blend to mix well.
IMG_4046Add the wet mixture to the dry ingredients.

Beat at medium speed with a electric mixer until smooth and fluffy.

IMG_4052Spoon half the batter into the parchment lined baking dish. Combine pecans, sugar and cinnamon; sprinkle half over batter.
IMG_4055Spread the remaining batter over topping. Sprinkle with remaining topping.
IMG_4056Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Cool, slice and enjoy with your coffee or tea.Jean, thank you for sharing.

This Post Has 0 Comments

  1. Lee Ping

    Dear Suanne,
    Thanks for sharing this recipe. I usually don’t bake something that I can buy. (Usually, I buy a small piece from Starbucks). However, I may try to bake this for a breakfast gathering. Homemade goods are always welcome at gatherings. 🙂

    p/s Thanks for sharing the step by step recipe with photos.

  2. wedad

    thank you for the recipe it looks very good but we dont have the sour cream can we exchange it with yougret please respond soon


  3. Suanne

    Hi Wedad, you can substitute the sour cream with yogurt and add 1/2 teaspoon more of baking soda.


    I have reading the recipe for Cinnamon Pecan Coffee Cake.
    At the end of the instructions: you say to cool and slice.
    should I take the cake out of the pan?
    Or should I leave it in the pan.
    Sorry but this is inportant, , there are not many cakes you cool completly in pan.

    Tank you
    Jean Pluta

    1. Ben

      Hi Jean, for home cooking, I usually leave the cake in the glass pan and slice the cake in it when it’s cool. For a more professional approach, you should remove the cake from the after 10 minutes so that the bottom of the cake dont become soggy. But, I never have problem with that.

  5. Audrey

    Thank you for posting this recipe!
    I tried it the other day with walnuts in substitute of the pecans and it came out amazing. Very moist, just like you said. And I love the crispy bits too. The sugary crust just makes it perfect.

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