Cinnamon Pecan Flop Coffeecake is quick, easy, and moist. A coffee cake lover’s dream.
My absolute favorite thing to smell in the morning is warm cinnamon coffee cake and freshly brewed coffee. There is just something comforting and inviting when the aroma of toasted cinnamon and spices combined with hot coffee hits my senses. I couldn’t think of a better way to start my day. From my early childhood, my mother would make this very old fashioned and beloved coffeecake called Cinnamon Flop on various special occasions. I did a great post about it several years ago. You can check it out here. It has always been funny to me that my mom would only make it on special occasions, as it is incredibly quick and straightforward to make.
If you follow me at all, you know I’m always trying to change around a recipe. I decided to play around with the original recipe to see what happened if I added Greek yogurt and some pecans. I think this version is fantastic. This Cinnamon Pecan Flop made my whole house smell of delightful spice and the promise of a great day.
The added crunch of the pecans and moist tanginess of the yogurt bring this recipe to a different level. This recipe is incredibly quick and easy to make. In fact, I would recommend preheating your oven first before putting the batter together. It took me about 4 minutes! The end result didn’t have as deep nooks and crannies as the original recipe. But it is so delicious, and I’m very happy with how it turned out.
I had tried just replacing the yogurt with the milk in the original recipe. But there was not enough moisture and it still needed some milk. You could use any milk, including almond or oat, in the recipe, and it will work great. This is the kind of recipe you can use what you have on hand. If you are in need of a 9-inch pan, this one I use all the time from USA pans is fantastic (I get a very tiny commission if you buy from any link on this page at no cost to you.) This coffeecake is no fancy baked ring dripping with glaze. But it doesn’t have to be spectacular. Sometimes simple is the best way to go. This Cinnamon Pecan Flop coffeecake is so easy and quick to make. In less than an hour, you’ll have warm deliciousness sitting in front of you, and I’ll bet your family will love it.
As always, please stay safe and think of others in your choices of where and with whom you gather. If we all work together, we can get through this. Have a great week.
Cinnamon Pecan Flop Coffeecake is quick, easy, and moist. A coffee cake lover’s dream.
- 3/4 cup sugar
- 2 cup all-purpose flour
- 2 heaping tsp baking powder for High altitude use 2 level teaspoons
- 1/2 tsp salt
- 2 cups Greek yogurt
- 3/4 cup milk
- 1 cup chopped pecans
- 2-3 teaspoons cinnamon
- 1 teaspoon ground coriander
- ½ cup brown sugar I used dark
- ¼ cup butter melted
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Preheat the oven to 350°.
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Butter or spray with cooking spray a 9-inch square pan.
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Mix together in a medium bowl the flour, sugar, baking powder, and salt.
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Stir in the Greek yogurt and the milk just until well blended (but do not beat).
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Spread the thick batter in the prepared pan.
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Sprinkle chopped pecans over the batter.
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Generously sprinkle the cinnamon and the ground coriander over the batter. The amount varies depending on how generously you sprinkle the spices. Don’t be stingy!
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Unevenly sprinkle the brown sugar over the batter, leaving lumps and clumps.
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Finish the batter by drizzling the melted butter over the brown sugar. You don’t have to be precise. The coffee cake will have nooks and crannies caused by the clumps of brown sugar and chopped nuts.
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Bake for 35 minutes or until golden brown on the edges, and the center looks done. A cake tester will not work on this recipe.
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Cut and serve warm.
