Glazed Pecan Coffee Cake

Glazed Pecan Coffee Cake


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Coffee cakes come a dime a dozen, so it can be hard to break the mold when making one. One way to do that would be to try this recipe that throws pecans into the mix and glazes the cake with cream cheese frosting!

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

1 coffee cake


  • 4 oz. cream cheese, room temperature
  • 1/2 C. powdered sugar
  • 1 tsp. vanilla extract
  • 4 Tbs. milk
  • 2 tsp. lemon juice
  • 2 C. flour
  • 1/4 tsp. salt
  • 1 Tbs. baking powder
  • 1 C. butter, softened
  • 1 C. sour cream
  • 1 1/2 C. white sugar
  • 2 eggs
  • 1 Tbs. vanilla extract
  • 1/2 C. brown sugar
  • 1 C. pecans, chopped
  • 1 tsp. ground cinnamon
  • 2 Tbs. butter, melted
  • cooking spray

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Preheat the oven to 350 degrees. 

Beat the first five ingredients in the bowl of an electric mixer until well combined. It shouldn't form peaks, remember it's a glaze. If it's too frosting-like, add some more milk. Set in a cool place while you prepare the cake. 

Line a 9X13 inch baking pan with aluminum foil and liberally grease using cooking spray. 

Sift the flour, baking powder, and salt into a bowl and set aside. 

In a bowl, cream together the butter and sour cream until fluffy and add the sugar. Add eggs one at a time, then the vanilla. Gently fold in the flour, baking powder, and salt in batches until it is well combined. Spread the batter into the greased pan.

In a small bowl, mix the brown sugar, pecans, and cinnamon, cutting in the melted butter until the mixture is crumbly. Reserve. 

Bake the cake for 20 minutes and apply half of the glaze followed by the pecan mixture. Bake for another 15-20 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then lift the foil out of the pan and place the cake on a wire rack. Remove the foil. 

After 15 minutes or just prior to serving, liberally drizzle with remaining glaze. 

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