Pecan Streusel Coffee Cake (#1817)

Cakes Desserts Nuts
Share This Recipe


For The Streusel

  • 2/3 cup Dark Brown Sugar
  • 2/3 cup All-Purpose Flour
  • 3/4 tsp Cinnamon
  • 6 tablespoons Unsalted Butter melted, cooled slightly
  • 1/2 cup Pecans toasted , coarsely chopped

For The Cake

  • 2 cups All-Purpose Flour
  • 2 3/4 tsp Baking Soda
  • 1 tsp Nutmeg ground
  • 1/2 tsp Salt
  • 1 1/3 cups Brown Sugar golden
  • 1/2 cup Unsalted Butter room temperature
  • 1 tsp Vanilla Extract
  • 2 large Eggs
  • 1 cup Greek Yogurt reduced-fat


  1. For streusel:
  2. Combine brown sugar, flour, and cinnamon in medium bowl.
  3. Add melted butter; toss with fork to blend.
  4. Using fingertips, rub mixture together until small clumps form.
  5. Mix in pecans.
  6. Do ahead: Can be made 1 day ahead. Cover and chill.
  7. For cake:
  8. Position rack in center of oven and preheat to 350°f.
  9. Butter 9x9x2-inch metal baking pan.
  10. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend.
  11. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes.
  12. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally.
  13. Add half of flour mixture; beat just until blended.
  14. Add yogurt; beat just until blended.
  15. Beat in remaining flour mixture just until blended.
  16. Spoon half of batter into prepared baking pan; spread evenly.
  17. Sprinkle half of streusel evenly over batter.
  18. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula.
  19. Sprinkle remaining streusel evenly over top.
  20. Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes.
  21. Cool cake in pan on rack 30 minutes.
  22. Cut into squares and serve slightly warm or at room temperature.
Source: {{url}}