Pecan Streusel Coffee Cake
Submitted by happyzhangbo
Pecan streusel coffee cake with cinnamon-brown sugar streusel swirled through a tender Greek yogurt cake. A brunch classic with a hidden streusel layer and a golden crumble top.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
65 minTwo layers of buttery batter with a double dose of cinnamon-pecan streusel: one running through the middle as a hidden ribbon, one crowning the top as a crackly crust. The combo is what separates this from any standard coffee cake. Every forkful gets tender cake, toasty streusel, and crunchy nuts.
Greek yogurt is the secret to the crumb. Its tang balances the sweetness of the golden brown sugar and its thickness keeps the cake moist for three or four days without going soggy. Two teaspoons-plus of baking soda react with the yogurt’s acidity to lift the batter high and tender, so you get that classic bakery dome.
A hit of nutmeg in the cake ties into the cinnamon in the streusel, giving the whole thing warm-spice depth without leaning too pumpkin-pie. Bake at 350°F (175°C) for 45 minutes, rest 30 minutes, then cut into squares. Tuck into next to a cup of coffee.
Pro Tips
- Toast the pecans BEFORE adding to the streusel. A dry skillet for 3 to 4 minutes intensifies the nutty flavor. Raw pecans taste flat in the final cake.
- Room-temperature butter and eggs blend into a smooth, even batter. Cold ingredients give a broken, grainy mix that bakes unevenly.
- Dollop the second batter layer, don’t pour. Pouring pushes the streusel around. Dolloping and spreading gently keeps the streusel ribbon intact.
- Don’t open the oven for the first 30 minutes. The cake is rising and a heat drop can sink the center.
Variations
- Swap pecans for toasted walnuts or a mix with almonds.
- Add grated apple or fresh blueberries to the batter for a fruit-forward version.
- Drizzle with a simple vanilla glaze after cooling for a sweeter finish.
Ingredients
Directions
For Streusel:
Combine brown sugar, flour, and cinnamon in medium bowl.
Add melted butter; toss with fork to blend.
Using fingertips, rub mixture together until small clumps form.
Mix in pecans.
Do ahead: Can be made 1 day ahead. Cover and chill.
For Cake:
Position rack in center of oven and preheat to 350°F.
Butter 9×9×2-inch metal baking pan.
Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend.
Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes.
Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally.
Add half of flour mixture; beat just until blended.
Add yogurt; beat just until blended.
Beat in remaining flour mixture just until blended.
Spoon half of batter into prepared baking pan; spread evenly.
Sprinkle half of streusel evenly over batter.
Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula.
Sprinkle remaining streusel evenly over top.
Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes.
Cool cake in pan on rack 30 minutes.
Cut into squares and serve slightly warm or at room temperature.
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