Pecan Pie Coffee Cake Recipe – Pecan pie and coffee cake meet to create an incredible dessert. Perfect served for breakfast or dessert!
We love coffee cakes. Maybe it’s because coffee cakes go so well with coffee so it’s a great excuse to have a piece of cake for breakfast! Well we normally would only do that on the weekend as a special treat.
I have always been a coffee cake lover. There are so many kinds of coffee cakes to be made and eaten out there. With crumbs, without crumbs, swirled and studded with nuts, ripples of cinnamon and sugar running through the cake. So many options and all delicious!!
The first coffee cakes are thought to have originated in Germany and they were more like sweet breads than cakes. There usually isn’t any coffee in a coffee cake so I quess the name came from people eating the cake along with coffee.
This coffee cake is SO delicious, it’s like a pecan pie meets a cake and a Pecan Pie Coffee Cake and the result is a a scrumptious out of this world coffee cake!! Altho I love pecan pie I find it to be too sweet so I usually only take a tiny sliver or just a bite of a piece so this coffee cake is perfect. You get the just enough pecan pie flavor plus the coffee cake to mellow things out.
First the filling ingredients:
Place brown sugar into a bowl, add melted butter, add eggs. Mix until blended. Pour in Corn Syrup and pecans.
Mix with a whisk.
Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18 -inch circle.
Pour half of the filling onto the dough and spread out over the dough and roll up jelly -roll fashion.
Roll up and Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
Bake for 45 minutes.
Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese or vanilla glaze.
Make this Pecan Pie Coffee Cake for your family today!!
- 1 cup butter
- 1/2 cup milk
- 2 pkgs dry yeast
- 1/4 cup warm water
- 3 eggs,separated, reserve the egg whites
- 2 1/2 cups flour
- 1/4 tsp salt
- 1/4 cup sugar
- 1 cup brown sugar
- 1/3 cup melted butter
- 3/4 cup light corn syrup
- 3 eggs
- 1 1/2 cups pecans, chopped
1.Heat butter and milk over low on the stove top until butter has melted. Cool to lukewarm.
2.In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
3.Sift in the flour, salt, and sugar. Beat until the mixture is smooth and creamy.
4.Cover bowl and refrigerate overnight.
5.The next day, mix ingredients for filling.
6.Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
7.Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
8.Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
9.Place on stove top and let rise for 30 minutes while preheating the oven to 350 degrees.
10. Bake for 45 minutes.
11.Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese or vanilla glaze.
12. Serve fresh for best results or reheat slices in the microwave for 30 seconds prior to serving to retain moistness.
Makes 8-10 servings