This pecan pie coffee cake is a yeast based cake with a rich nutty filling. Make the dough the night before baking the cake for an easy breakfast! If you like this cake you’ll love our potica coffee cake.
Pecan Pie Coffee Cake
Do you have a pecan pie lover in your life? If you do, make him or her this pecan pie coffee cake. It has all the flavors of a traditional pecan pie, but is perfectly acceptable with a cup of coffee for breakfast. Serve warm for the most delicious breakfast cake!
Yeast Based Coffee Cake
Most coffee cakes are “quick cakes” with a tender crumb. You don’t have to make them advance with time to rise the dough. This cake, however, is a yeast based coffee cake. You’ll make the yeast dough the night before you want to bake the cake and allow it to sit in the fridge overnight. This cake is best served warm from the oven, so this yeast baked cake allows you to get the mess of a homemade dough out of the way the night before.
Pecan Pie Filling
The filling in this pecan pie coffee cake is quite similar to pecan pie filling. You’ll take butter, brown sugar, corn syrup, eggs and pecans and mix it all up. The filling will be runny so leave room at the edges. It’s ok if some oozes out. Just try to keep as much in as possible. The egg will cook as the cake bakes to thicken up that filling.
Rolled Coffee Cake
The morning you want to serve it, simply mix up the filling quickly and roll out the dough in two pieces. Fill the dough, then roll it up jelly roll style similar to if you were making cinnamon rolls. Bake them 2 rolls in a bundt cake pan. The dough will rise and fill the pan as it bakes.
Easy Powdered Sugar Glaze
Start with 1 ½ cups of powdered sugar. Then to the sugar, I add the extract and the cream, one tablespoon at a time, whisking until the mixture is at the consistency I’d like for drizzling.
**It’s important to note that if you use milk, you’ll need fewer tablespoons than if you use cream. The higher the fat content of the milk you use, the more tablespoons you’ll need because the milk is thicker. Whatever type of milk or cream you choose, the key is to add it one tablespoon at at time until you reach the desired consistency.**
Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
Cover the bowl and refrigerate overnight.
For the filling:
The next day, mix ingredients for filling.
Divide dough into two equal pieces and dust each with flour. Roll out dough (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.
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 (see picture above).
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.
For the glaze:
Place the powdered sugar in a medium-size bowl.
Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing or drizzle to be.
Add the vanilla extract. Mix well.
Drizzle the glaze over the cooled cake.
Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**