My pecan coffee cake features moist cake, a decadent filling, and gooey glaze. Dig into this amazing breakfast treat that tastes just like your favorite Thanksgiving pie.
I love sweet breakfasts. From cake batter pancakes, to crumb cake, to Krispy Kreme doughnuts I love it all! This pecan coffee cake is my new favorite. It is perfect for starting your day or enjoying at brunch.
It features a yeast based cake, tons of pecan pie filling, and of course some icing on top.
You just might find yourself pouring another cup of coffee to enjoy and cutting yourself just “one” more slice!
Coffee cake is one of those sweet treats that really can make any good day great. There’s just something about your first bite (and second bite…) that will literally take your mind off all the stresses of the day. Slow sipping a cup of coffee and sneaking bites of coffee cakes are some of my favorite weekend morning activities!
It is also a great for Fall Breakfast and would also be perfect breakfast on Thanksgiving.
Why This Recipe Is a Must Try
- Pecan Pie Filling: If you like pecan pie you’ll love this recipe.
- Raised Cake: Baking a coffee cake with yeast leads to a melt in your mouth crumb that stays moist for days.
- Make Ahead Friendly: Whip up the batter the night before and bake the morning of.
Why Is It Called Coffee Cake?
Many people think that coffee cake got its name because it uses coffee as an ingredient. But that’s just a myth! Coffee cake got its name because…you’re supposed to enjoy it with coffee! Whoever created coffee cake totally deserves an award – because this means that we’re given the green light to eat cake for breakfast!
Ingredient Notes and Shopping Tips
- Milk: Use whole milk for best results.
- Yeast: I always use Fleischmann’s active dry yeast. Look for it in the baking aisle near the cake mixes. Never use out of date yeast which will not rise correctly.
- Eggs: Separate eggs by pouring them bake and forth between the shells. You can also pour it into your hand and let the white run through your fingers if you’re brave! There are also many egg seperating gizmos on the market. Leftover egg whites can be used in an omlette, funfetti cake, or even High Hat Cupcakes!
- Corn Syrup: I used light corn syrup as that is typically what I use in my pies. Dark can also be used just be aware the color and flavor will be slightly different.
How To Make Pecan Coffee Cake
- Make the Batter: Heat butter and milk. Stir in eggs and yeast mixture. Stir in remaining ingredients.
- Make the Filling: Combine butter and brown sugar. Stir in eggs, corn syrup, and pecans.
- Roll: Roll out dough into a circle. Spread filling and roll up.
- Bake: Bake for around 45 minutes.
- Glaze: Combine all ingredients and drizzle cooled cake with cream cheese glaze.
- Storage: Store leftovers in the fridge for up to 5 days.
- Freezing: Freeze leftovers for up to 2 months. Thaw overnight in the fridge before enjoying.
- Reheating: Reheat in the microwave for 30-45 seconds.
- Tender Cake: Don’t overwork the dough when you’re mixing or rolling which can overdevelop the gluten.
- Moist Cake: Bake until a tooth pick inserted near the center comes out clean or with just a few moist crumbs. Overbaking will lead to a dry end result.
- Yeast Tips: Use warm but not hot water which can kill the yeast. You can add a pinch of sugar to give them something to “eat” but never add salt. If you don’t notice bubbles after a few minutes, throw it out and try again.
More Breakfast Recipes To Try
Pecan Pie Coffee Cake
For the Cake
- 1 Cup Butter
- ½ Cup Milk
- 2 Packages Dry Yeast
- ¼ Cup Warm Water
- 3 Eggs Separated
- 2 ½ Cups Flour
- ¼ Teaspoon Salt
- ¼ Cup White Sugar
For the Filling
- 1 Cup Brown Sugar Packed
- ⅓ Cup Butter Melted
- ¾ Cup Light Corn Syrup
- 3 Eggs
- 1 ½ Cups Pecans Chopped
For the Glaze
- 4 Ounces Cream Cheese Softened
- ¼ Cup Butter Melted
- 2 Teaspoons Vanilla
- 1.5 Cups Powdered Sugar
For the Cake
- Spray bundt pan with nonstick baking spray.
- In a small saucepan, heat butter and milk over low. Cool slightly.
- In a large bowl, dissolve the yeast in the warm water. Beat in egg yolks.
- Pour butter mixture into egg mixture.
- Stir in sugar, salt, and flour until just combined. Cover the bowl and refrigerate overnight.
- Divide dough into two equal pieces and dust each with flour. Roll into ~18-inch circle. Spread with half of the filling and roll up.
- Place into prepared pan, and repeat with the second piece of dough.
- Preheat the oven to 350 degrees F. Rise on top of the stove for 30 minutes.
- Bake for 45-50 minutes.
- Cool in pan for 15 minutes and then invert. Cool completley.
For the Filling
- In a medium bowl, combine brown sugar and butter.
- Stir in eggs and corn syrup. Fold in pecans
For the Glaze
- Combine all ingredients until smooth. Drizzle over cake. Enjoy!