Pecan Pie Coffee Cake

5 from 3 votes

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.

Course Breakfast

Cuisine American, Southern

Prep Time 15

Cook Time 45

Total Time 1

Servings Slices

Calories 808kcal

Author Krystle Smith

Ingredients

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

Instructions

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!

Nutrition