Cinnamon Pecan Coffee Cake Loaf

I was testing a new recipe last weekend for Fluffy BBQ-Style Sweet Potato Casserole, and it turns out I planned for way more pecan topping than I needed. Like, double what I needed. This is what happens when Midwestern mom energy and maximalism combine. Or maybe those were already synonyms?

Once I had a bowl of extra pecan topping staring me down, the answer was obvious: coffee cake. This version borrows from a classic cinnamon crumb loaf, then pushes it one notch further. The crumb is soft and plush thanks to heavy cream and Greek yogurt, the cinnamon stays front and center, and the pecan topping shows up twice because moderation is overrated.

This lands squarely in “breakfast cake, not cake for breakfast” territory.

Snapshot

• Implements: medium mixing bowl; small bowl; hand mixer or sturdy whisk; rubber spatula; 9×5 loaf pan; parchment
• Oven setting: 350°F (175°C) for 50–60 minutes
• Batch size: one 9×5 loaf (about 8–10 slices)

Ingredients

Cake

• 1 stick (8 Tbsp) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 Tsp baking powder
• 1 Tsp ground cinnamon
• ⅛ Tsp freshly grated nutmeg
• ½ Tsp Diamond Crystal kosher salt
• ¼ cup heavy cream
• ¼ cup water
• 2 Tbsp full-fat Greek yogurt
• 2 Tsp vanilla extract
• ⅛ Tsp almond extract

Pecan crumb topping

This makes about 3 cups total streusel, enough for a middle ripple and a thick top layer.

• 1½ cups chopped pecans, lightly toasted
• 1 cup packed light brown sugar
• 6 Tbsp unsalted butter, softened
• 4–5 Tbsp all-purpose flour
• Pinch Diamond Crystal kosher salt

Method

1. Preheat and prep the pan

   Heat the oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment so it overhangs the long sides.

2. Toast the pecans

   Spread chopped pecans on a sheet pan and toast at 350°F (175°C) for 6–8 minutes, until just fragrant and a shade deeper. Cool completely. Warm nuts will melt the streusel butter.

3. Make the crumb topping

   In a small bowl, combine the brown sugar, 4 Tbsp flour, cooled toasted pecans, and a pinch of salt. Add the softened butter and mix until clumpy. If it looks loose or greasy, add more flour 1 Tbsp at a time until it holds in soft clumps when squeezed. Chill while you make the batter.

4. Mix the cake batter

   Cream the softened butter and sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, mixing well after each addition.

5. Combine the dry and wet ingredients

   Whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Stir together the heavy cream, water, and Greek yogurt until smooth.

6. Finish the batter

   Add about half of the dry ingredients to the butter-sugar-egg mixture and mix just until combined. Add the cream mixture and mix briefly. Add the remaining dry ingredients and mix just until no dry spots remain. Stir in the vanilla and almond extract by hand, scraping the bowl well.

   The batter will be thick and scoopable. This is correct.

7. Assemble with a streusel ripple

   Spread about 55–60% of the batter evenly in the prepared pan.

   Sprinkle about one third of the chilled crumb topping over the batter in a thin, even layer. Do not press it down.

   Spoon the remaining batter over the topping in small dollops and gently spread it into an even layer without dragging the streusel through the batter.

   Scatter the remaining crumb topping evenly over the surface and press very lightly so it adheres.

8. Bake

   Bake at 350°F (175°C) for 50–60 minutes, checking around 45 minutes. A tester inserted slightly off center should come out with moist crumbs but no wet batter.

   If the topping browns before the center is done, tent the loaf loosely with foil and continue baking.

9. Cool and slice

   Let the loaf cool in the pan for about 15 minutes so the crumb can set. Lift out using the parchment and cool on a rack until just warm or fully cooled before slicing.

Notes, swaps, and guardrails

Streusel yield and layering

This recipe makes about 3 cups total streusel. Use roughly 1 cup for the middle ripple and 2 cups on top. Keep the middle layer thin and even. You want a ripple, not a slab.

Greek yogurt

The 2 Tbsp of Greek yogurt add moisture without thinning the batter. Increasing it will soften the crumb and may require a longer bake.

Toaster oven baking

If baking in a toaster oven, use the lowest rack position and expect to tent earlier, often around 30–35 minutes. Watch topping color more than the clock.

Storage

Best the day it’s baked. Keeps wrapped at room temperature for 1–2 days. Slices freeze well and can be refreshed in a low oven to re-crisp the topping.

Credit where it’s due

This recipe is adapted from Cinnamon Crumb Cake in a Loaf Pan by Faigy Murray at My Kitchen, My Studio.