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Cinnamon Pecan Flop Coffee Cake

Cinnamon Pecan Flop Coffeecake

 Cinnamon Pecan Flop Coffeecake is quick, easy, and moist. A coffee cake lover’s dream.

Course Baking, Breakfast, Brunch, Coffee cake
Cuisine American
Keyword cinnamon, coffee cake, pecans
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 9 pieces

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°.
  2. Butter or spray with cooking spray a 9-inch square pan.
  3. Mix together in a medium bowl the flour, sugar, baking powder, and salt.
  4. Stir in the Greek yogurt and the milk just until well blended (but do not beat).
  5. Spread the thick batter in the prepared pan.
  6. Sprinkle chopped pecans over the batter.
  7. 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!
  8. Unevenly sprinkle the brown sugar over the batter, leaving lumps and clumps.
  9. 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.
  10. 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.
  11. Cut and serve warm.