Buttermilk Pecan Coffee Cake Recipe
Craving a sweet, nutty breakfast treat? This Buttermilk Pecan Coffee Cake is my go-to recipe when I want a tender, moist cake with a perfectly spiced pecan topping. It’s simple, comforting, and made with ingredients you probably already have in your pantry. The combination of buttermilk, cinnamon, and crunchy pecans gives every bite that cozy, homemade flavor that coffee cake lovers dream about.
Ingredients List
Cake Ingredients
3 cups baking mix (like Bisquick)
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
2 large eggs
3/4 cups whole buttermilk
1 cup chopped pecans
3 tablespoons butter (room temperature)
Optional Topping
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons chopped pecans
Required Kitchen Tools
When making this coffee cake, the right tools can make baking smooth and stress-free:
Mixing Bowls: A large bowl for dry ingredients and a medium one for wet ingredients ensures even mixing.
Hand or Stand Mixer: Helps cream the butter and mix the cake batter quickly without overworking it.
9x13 Baking Pan: Perfect for even baking and creating that classic coffee cake shape.
Spatula: For folding in pecans and scraping the batter into the pan neatly.
Measuring Cups and Spoons: Accuracy matters when balancing the sweet, buttery, and spiced flavors.
Having these tools ready makes the process faster and more enjoyable.
Batter Preparation and Mixing Instructions
Making this Buttermilk Pecan Coffee Cake is easier than it looks, and the batter comes together in just a few simple steps. I love how the aroma of cinnamon and pecans fills the kitchen while I mix—it’s pure comfort!
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine 3 cups of baking mix, 1 cup brown sugar, and 2 teaspoons ground cinnamon. Stir them together until evenly distributed. This ensures every bite has a consistent sweetness and warm cinnamon flavor.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together 2 large eggs, 3/4 cup buttermilk, and 3 tablespoons of room-temperature butter until smooth. I like to beat the eggs first, then gradually add the buttermilk and butter to make a creamy mixture that blends easily with the dry ingredients.
Step 3: Fold Wet and Dry Together
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix—overmixing can make the cake dense instead of tender.
Step 4: Add Pecans
Fold in 1 cup chopped pecans, reserving a few for sprinkling on top. The pecans add a wonderful crunch and nutty flavor that balances the sweet, cinnamon-spiced cake perfectly.
Baking, Topping, and Serving Instructions
Now comes the fun part—turning that batter into a golden, fragrant coffee cake. I always look forward to the smell filling my kitchen—it’s irresistible!
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray, and lightly dust it with flour or line it with parchment paper. This ensures the cake releases easily after baking.
Step 2: Assemble the Cake
Pour the batter evenly into the prepared pan. Sprinkle the reserved chopped pecans on top. If you like, you can also mix 2 tablespoons brown sugar and 1 teaspoon cinnamon and sprinkle it over the batter for an extra sweet, caramelized topping. This step gives the coffee cake that signature, slightly crunchy top that everyone loves.
Step 3: Bake to Perfection
Bake the cake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be lightly golden, and the top should smell nutty and inviting. I like to rotate the pan halfway through baking for even color.
Step 4: Cool and Serve
Allow the cake to cool in the pan for 10–15 minutes. You can serve it warm straight from the oven, which is my favorite way—it pairs perfectly with a hot cup of coffee. Slice into squares or rectangles, and enjoy the tender, moist texture with crunchy pecan bites in every piece.
Storage Instructions, Tips, and Conclusion
This Buttermilk Pecan Coffee Cake is not only delicious fresh out of the oven but also keeps well, making it perfect for make-ahead breakfasts or gatherings.
How to Store
At Room Temperature: Store the cooled cake in an airtight container for 2–3 days. Keeping it sealed prevents it from drying out and maintains the tender crumb.
In the Refrigerator: You can refrigerate the cake for up to 5 days. Bring it to room temperature or warm slightly before serving for the best flavor.
Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or warm in the oven for a quick treat.
Pro Tips for the Perfect Coffee Cake
Don’t overmix the batter: Overmixing can make the cake dense instead of light and fluffy.
Use room-temperature eggs and butter: This ensures the ingredients blend smoothly and the cake rises evenly.
Toast the pecans: For an extra layer of flavor, lightly toast the chopped pecans before folding them into the batter.
Add a drizzle: For a sweet finish, mix powdered sugar with a bit of milk or cream and drizzle over the cooled cake.
Conclusion
Baking this Buttermilk Pecan Coffee Cake is one of my favorite ways to fill the kitchen with warmth and aroma. The tender, moist cake, combined with the cinnamon-spiced pecans, creates a comforting treat perfect for any occasion. Whether you serve it at breakfast, brunch, or alongside your afternoon coffee, this cake is always a crowd-pleaser.
With simple ingredients, straightforward steps, and a little love, you can create a bakery-worthy coffee cake right at home. So grab your mixing bowl, sprinkle in the cinnamon, and let the magic of baking fill your kitchen!
