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Cinnamon Pecan Coffee Cake

Known as The Kitchen Twins, Emily and Lyla are a killer combo when it comes to cooking and baking. This recipe comes from their grandmother, but with a spin from the twins. It’s sure to be a holiday favorite!

Note: If using gluten-free baking mix, don’t add the baking soda or baking powder.

Cinnamon Pecan Coffee Cake
Serves 8 to 10


For the cake batter:
Nonstick cooking spray
1 stick unsalted butter, softened
1 cup granulated sugar
1 cup full-fat Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt

For the cinnamon pecan filling:
1/2 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped pecans


1. Make the cake: Preheat oven to 350 degrees. Liberally grease a bundt pan with cooking spray.

2. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the yogurt, eggs, and vanilla, scraping the sides of the bowl with a rubber spatula, and beat until well combined. Slowly stir in the flour, baking soda, baking powder, and salt until combined. Transfer to the bundt pan.

3. Make the filling: In a medium bowl, combine sugar, cinnamon, and pecans.

4. Sprinkle over the cake batter. Using a table knife, cut the filling into the batter by slowly pushing the knife up and down and cutting the top so the mixture goes into the batter.

5. Bake until a knife inserted into the center comes out clean, about 30 to 40 minutes. Remove from oven and let cool in pan at least 30 minutes. Place a plate over the top of the pan and flip to release the cake. Using a serrated knife, cut into slices to serve.

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