Pecan Pie Coffee Cake

  • Author: Vera Zecevic
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


If you’re a pie or coffee cake lover, you will totally fall head over heels for this; an absolutely irresistible combination of sweet and gooey pecan pie filling, baked right on top of moist and tender coffee cake! This decadent, melt-in-your-mouth Pecan Pie Coffee Cake recipe would be perfect for a Thanksgiving or Christmas dessert.


For Coffee Cake:

  • 1 and 1/3 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2/3 cup plain Greek yogurt (or sour cream)
  • 1/3 cup unsalted butter-softened
  • 2/3 cup sugar
  • 1 egg + 1 egg white
  • 1 ½ teaspoon vanilla

For Pecan Pie Topping:

  • ½ cup light corn syrup
  • ½ cup dark brown sugar
  • 3 tablespoons unsalted butter
  • Dash of salt
  • 1 teaspoon vanilla
  • 2/3 cup finely chopped pecans
  • 1 egg and 1 egg yolk- lightly beaten


  1. Preheat oven to 350 F. Grease and lightly flour 9 x 2 inch round cake pan.
  2. Whisk together flour, baking powder and salt, set aside.
  3. In a bowl beat the butter until smooth and creamy. Add sugar and beat on high speed until creamed together well.
  4. Add egg and egg white and mix to combine.
  5. Then, add vanilla and Greek yogurt and mix to combine.
  6. Finally, add flour mixture and mix on low speed just to combine (batter should be thick and smooth).
  7. Spread the batter in prepared pan and bake on 350 F for 30-35 minutes (until toothpick inserted in the center comes out clean). Remove the cake from the oven and REDUCE THE TEMPERATURE TO 325 F!!!
  8. To make the topping, in a sauce pan stir together corn syrup, brown sugar and butter and heat on low heat until the butter has melted (or microwave for 1 minute). Remove from heat and stir in chopped pecans, vanilla, lightly beaten eggs and dash of salt.
  9. Using a wooden skewer poke the holes in the cake.
  10. Pour the topping onto the cake and place back in the oven and bake 10 minutes at 325 F. Cool completely before serving.