Cinnamon Pecan Coffee Cake

Cinnamon, pecans, crunchy topping.

This is put together the night before, refrigerated and then baked the next day.

This recipe is from Michelle Bakel


  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup shortening
  • 1 cup buttermilk
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tsp baking soda


  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans


  1. Grease 9×13 pan or a Bundt or tube pan.
  2. In large bowl mix flour, sugar, brown sugar, shortening, buttermilk, soda, baking powder, cinnamon, salt, and eggs.
  3. Blend on low speed of mixer.
  4. In small bowl mix brown sugar, granulated sugar, cinnamon, and nuts.
  5. Pour half of the cake batter into pan; sprinkle half of the topping mix over.
  6. Repeat a second time.
  7. Cover and refrigerate overnight.
  8. Preheat oven to 350°F.
  9. Bake at 350°F for 30-40 minutes. If using a Bundt or Tube pan increase cooking time to 50-60 minutes. Check with toothpick!

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