Glazed pecan cinnamon coffee cake

Glazed cinnamon pecan coffee cake

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 8 servings 1x


You can add some citrus zest to the batter, orange or lemon work very well.



For the streusel:

  • 1/2 cup 100g tightly pressed muscovado or dark brown sugar
  • 1/2 cup 65g cake flour 
  • 1 teaspoon ground cinnamon
  • 2 teaspoons unsweetened cocoa powder
  • Pinch of salt
  • 4 Tablespoons butter (cold and diced)
  • 1/2 cup 50g pecans, coarsely chopped

For the cake:

  • 3 cups 420g cake flour (or all-purpose) 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 225g unsalted butter, at room tº
  • 1 1/2 cups 300g sugar
  • 3 eggs (at room tº)
  • 2 teaspoons vanilla extract
  • 1 1/4 cups 280g sour cream, at room tº

For the glaze:

  • 1 cup powdered sugar
  • Juice of 1/2 lemon aprox.


For the streusel:

  1. Mix all dry ingredients, all the butter and work with your hands until it is clumpy with no dry spots.
  2. Add pecans and mix. Reserve.

For the cake:

  1. Preheat oven at 350ºF/180ºC.
  2. Butter or spray a 10-inch bundt or tube cake pan and line the bottom with parchment paper.
  3. In a large bowl beat butter and add sugar gradually, beating until creamy, 2-3 minutes.
  4. Add vanilla and eggs, one at a time, beating well after each one.
  5. You can sift dry ingredients separately or sift them directly over the butter mixture (as I do).
  6. Add flour, baking powder and soda, and salt in 3 parts, alternating with the sour cream in 2 parts.
  7. Mix well and put half this mixture in the prepared pan. Smooth it with the back of a spoon and add half the streusel mixture over it.
  8. Add the rest of the butter mixture by tablespoons and carefully smooth it with the back of a spoon (if it sticks dampen the spoon). Add the rest of the streusel over it.
  9. Bake for 50-60 minutes, until a tester comes out dry.
  10. After a few minutes use a flat knife to carefully loosen the borders that might be stuck due to the sugar in the streusel.
  11. Let cool completely on a wire rack.

For the glaze:

  1. Mix ingredients in a bowl until creamy.
  2. Pour over cold cake and let drip down the sides.
  3. It keeps for a few days, well wrapped, at room tº.