Pecan Crusted Coffee Cake, crunchy pecan goodness

Pecan Crusted Coffee Cake is one of those recipes that only really takes 10 minutes to make but tastes like you slaved for hours. The secret is the coating of pecans on the outside that bake up crunchy and flavored with toasted pecans. A while back, I posted this almond-crusted pound cake recipe, which has become one of my most liked recipes. It truly is something special and should be made often. But the other day, I played around with ideas in my crazy head, and I thought about this coffee cake I used to make to bring backstage at The Lion King as a treat. The recipe uses a cake mix and comes together very quickly. Every time I would bring in one of those, there was a stampede of hungry stagehands and performers to where ever I would drop it off. Everyone always thought I had made it from scratch and slaved over it for hours. It was my little secret that it was really a souped-up cake mix

I thought, what if I take the same coffee cake recipe but used the same idea as my incredible almond-crusted pound cake? I coated the inside of the pan with finely chopped pecans and made the coffee cake recipe about the same. This cake turned out awesome. My kitchen was filled with the smell of toasted pecans and butter. And it is a fantastic coffee cake that is worthy of serving for fancy company or just for a Sunday brunch. Man, how I miss brunch! Now, of course, it is only my dog and me. I’m a little worried I may eat way too much of this coffee cake. I think I need to visit my neighbors, socially distant of course, to spread some love.

This Pecan Crusted Coffee Cake comes together really quickly. Even the coating of the pan only takes a minute. Just make sure and roll the pan around to get the chopped pecans coated all around the inside. I used a plain Bundt pan, as the fancier ones have too many crevices and will be harder to coat. If you need a plain Bundt pan, you can get one from Amazon reasonably cheaply and worth having in your kitchen for many recipes. (I get a very tiny commission at no cost to you for any purchases using any links on this page. Please consider helping fund my blog.) I bet if you like walnuts, they could easily be substituted for the pecans in this recipe….hmmm or pistachios? See, there goes my brain again! I added some ground coriander for that extra something that I think really makes this cake, however, if you don’t have any you can omit it. But give the coriander a try it will change your life.

It looks like we are getting there. The country is hinting at opening up to be back to a more normal life if we can just hold on a little longer until it is safe. Please think of others and the consequences of your own behavior. We can do this! Well, that is all for this week. I hope you are all safe and well. Till next time!

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Pecan Crusted Coffee Cake

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

 

Pecan Crusted Coffee Cake is a special coffee cake that looks like you spent hours making. But it is a quick coffee cake using a cake mix that will impress your family and guests.

Course: Baking, Brunch, Bundt, Cake

Cuisine: American

Keyword: Bundt Cake, coffee cake, coffeecake, pecans

Servings: 12

Ingredients

• ½ cup softened butter
• 1 ½ cups finely chopped pecans
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground coriander optional
• 1 package yellow cake mix
• 1 small package instant pudding mix
• ¾ cup vegetable oil
• ¾ cup water
• 4 eggs
• 1 teaspoon vanilla

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• ½ cup chopped pecans

Instructions

1. Preheat the oven to 350°
2. Generously coat a 12 cup Bundt pan with the softened butter, making sure to coat all the inside surface well.
3. Sprinkle 1 cup of the finely chopped pecans over the entire inside surface of the Bundt pan. Make sure to coat the entire surface by rolling the pan and shaking it to get it completely covered. Leave any excess nuts distributed on the bottom of the coated pan.
4. Combine the brown sugar, ground cinnamon, ground coriander (if using), the remaining ½ cup chopped pecans in a small bowl or measuring cup and set aside.
5. In a stand mixer or by hand, combine the cake mix, pudding mix, vegetable oil, water, eggs, and vanilla. Beat for a minute at low speed to combine and then beat at medium for an additional 3 minutes, scraping down the sides as necessary.
6. Pour about ½ of the batter into the coated pan.
7. Sprinkle 2/3 of the brown sugar mixture over the batter and lightly swirl into the batter. You want most of the filling to still be visible.
8. Spoon in the remaining batter.
9. Sprinkle the remaining filling over the batter and again lightly swirl the filling into the batter to make more of a swirl pattern.
10. Place in the preheated oven and bake for 55-60 minutes or until a cake tester inserted in the cake center comes out clean.
11. Let cool for 15 minutes in the pan.
12. Invert onto a cooling rack and let cool for an hour if you can resist.

When the cake is cool, prepare the glaze.

1. Stir together the powdered sugar, the milk, and the vanilla. It should be a thick but pourable consistency.
2. Drizzle the glaze over the cooled cake. Sprinkle the pecans over the freshly glazed cake.

Recipe Notes

Note for High altitude, add 2 tablespoons flour to the cake mix.