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5 from 1 vote

Pecan-Topped Coffee Cake

You can make a quick and easy coffeecake that has pecans all over the top.
Course Breakfast
Cuisine American
Keyword Coffee Cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24
Calories 173kcal
Author Stephanie Manley


  • 2/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 cup coarsely chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 350 degrees.
  • Cream butter; gradually add 1 cup sugar and ½ cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, soda, salt, and 1 teaspoon cinnamon. 
  • Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition. Pour batter into a greased and floured 13x9 baking pan. 
  • Combine pecans, 1/2 cup brown sugar and 1/2 teaspoon cinnamon; stir well, and sprinkle over batter. Cover and chill 8 to 10 hours or overnight. Uncover batter, and let come to room temperature. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.


Calories: 173kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 71mg | Fiber: 0g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.7mg
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