Cinnamon Pecan Coffee Cake Loaf
User Reviews
4.4
Cinnamon Pecan Coffee Cake Loaf
Description
This coffee cake loaf starts with a batter of flour, sugar, baking powder, salt, eggs, buttermilk, vegetable oil, vanilla and almond extracts. The dry ingredients incorporate cinnamon and sugar, while pecans are finely chopped and combined with cinnamon and sugar for a swirl layer. Half the batter is spread in a greased loaf pan, topped with half the cinnamon-pecan mixture swirled lightly, then topped with remaining batter and pecan mixture.
Baked at 350°F for about an hour, the cake develops a golden crust and stays moist inside. The topping glaze of powdered sugar, butter, vanilla, and milk adds sweetness and a slight buttery sheen. The combination of cinnamon spice, pecan crunch, and tender cake crumb results in a richly flavored baked good suitable for breakfast or a coffee break.
This recipe benefits from the tang and moisture of buttermilk, which can be substituted by milk or cream plus vinegar or lemon juice if needed. The nutty pecan and cinnamon swirl provides texture and aromatic contrast within the cake. The glaze adds a smooth finish and extra sweetness.
Ingredients
Cinnamon Pecan Coffee Cake
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar divided
- 3 teaspoons baking powder
- 3 ½ teaspoons ground cinnamon divided
- 1 ¼ teaspoons salt
- 2 large egg
- 1 cup buttermilk (see note)
- ⅓ cup vegetable oil
- 1 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup pecans finely chopped
Vanilla Glaze
- 2 cups powdered sugar
- 3 tablespoons butter melted
- ½ teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Preheat your oven to 350 degrees F and grease the inside of a 9-inch x 5-inch loaf pan. (I like to line the pan with parchment paper too so it's easier to lift the loaf out.)
- In a medium mixing bowl, combine the flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt. Set aside. In a small bowl, whisk together the remaining cinnamon and sugar with the pecans. Set aside.
- In a large mixing bowl, beat together the eggs, buttermilk, oil, vanilla extract, and almond extract until smooth and combined. Add the dry ingredients to the wet ingredients and mix until just combined and smooth. (Don't overmix!)
- Layer the coffee cake by spreading half of the batter into the prepared pan. Sprinkle half of the cinnamon-pecan mixture over the batter, and then use a knife to gently swirl the cinnamon into the batter.
- Top with the remaining batter. Then sprinkle the rest of the cinnamon-pecan mixture over the top of the loaf.
- Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean except for a few crumbs (no wet batter). Remove from the oven and cool for 10 minutes before removing the loaf from the pan to cool completely on a wire rack.
- Whisk together all of the glaze ingredients in a medium mixing bowl. Drizzle the vanilla glaze all over the top of the coffee cake loaf before cutting it into 8 slices.
Notes
- If you don’t have buttermilk, mix 1 cup milk or cream with 1 tablespoon vinegar or lemon juice and let sit 5 minutes before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 557kcal | 28% |
| Carbohydrates | 89g | 30% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 609mg | 25% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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