Nov 12, 2019 | Breakfast, FOOD, , Recipes | 31 comments
This Cinnamon Pecan Coffee Cake has been a favorite for years and it’s still going strong even though I first shared this back in 2013. It’s great to be able to make this ahead of time and have something piping hot out of the oven in the morning. Plus, I’m chuckling that my ‘flop turned favorite.”
________
“Wait, I need to snap a quick picture before you polish this off.”
My guests swirled around the kitchen. I had a delicious buffet of treats and breakfast casseroles that I had made, but not one picture to show for it. Yes, sometimes being a food blogger has it’s crazy twists, but it’s a wonderful thing to have friends that embrace my bedlam.
I snagged the Cinnamon Pecan Coffee Cake right out from under their noses (what kind of mean host am I) and was able to snap a few quick pictures to show you this delicious Overnight Coffee Cake.
When I’m hosting a group for brunch, having a repertoire of recipes that I can make ahead of time is critical, since I am NOT the morning person I should be. Typically, the breakfast casseroles are easy to make ahead, but cakes and desserts are iffy. Not so with this great overnight coffee cake. I make up the batter the day before and then let it wait patiently in my fridge til morning.
It’s a perfect way to have a hot, fresh, out of the oven, coffee cake without the early morning hassle. Plus, this one has that pretty swirl feature that always makes people think you are all professional in your baking, when really, you’re not, and an easy “secret” ingredient. 🙂
Please note my little tip.
This cake can easily be made in a 9×13 inch pan. In fact, that is what I list on the recipe, BUT I love doing things in pretty pans. It just adds to the effect, but when you invert your cakes onto a plate from those pretty pans, you need to think ahead and make sure your topping is layered first in your pan before baking.
Obviously, I didn’t. Think ahead, that is. (Which is truly frustrating because I make this all the time. I wish I could tell you it was the early morning coffee cake brain, but I just admitted to making this the day before, so there really is no excuse.)
The great thing is that not one guest cared, nor even knew I made a mistake because when you are sipping coffee and enjoying this moist cake, no one is worried about how it should have been inverted.
Except you. So obviously, I am the problem. 🙂
Tons of ladies are heading my way this weekend for my (in)courage meet up, and this is on the agenda.
Why can’t pictures re-create themselves?
Do you need some more quick and easy brunch inspiration?
Try my my Easy Cream Cheese Danish, as soon as possible.
Sausage Crescent Roll Recipe, Elegant Pear Torte, Veggie Egg Casserole, Copy Cat Cracker Barrel Hashbrown Casserole, Egg Dishes galore, Strawberry Stuffed French Toast, or my Homemade Cinnamon Rolls (Copycat Cinnabon). All these recipe whip up very quickly, except the last, but if you are up for something super special, this is the culmination of all amazing cinnamon rolls.
First posted 2013,
[print-me target=”div.print-this-content” title=”Print This Recipe”]
Recipe: Cinnamon Pecan Coffee Cake
Summary: This delicious Cinnamon Pecan Coffee Cake is the perfect overnight recipe. With swirls of cinnamon and pecans, mix up the batter the night before and you’re set for a hassle free morning.
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup coconut *
- 1/2 cup pecans *
- 1 tsp. cinnamon
- 2 cups all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp. salt
- 2 – 4 ounce packages vanilla instant pudding mix
- 1 cup water
- 3/4 cup oil of choice (corn, vegetable, canola)
- 1 tsp. vanilla extract
- 4 eggs
*The strudel mixture can always be modified. If you prefer walnuts, use them. If you are allergic to coconut omit, and toss in quick oats. My kids are not fans of coconut, but love this cake.
Instructions
- Mix brown sugar, coconut, pecans and cinnamon in bowl, set aside.
- Combine flour and remaining ingredients in mixing bowl.
- Beat low for 30 seconds, then medium for 2 minutes.
- Layer batter and cinnamon pecan mixture 1/2 at at time in greased and floured 9×13 baking pan. (If using a 9×13, have last layer be the strudel topping. If inverting from a bundt cake pan, have strudel topping layered first.
- Refrigerate overnight if desired and bake in morning.
- Bake at 325 degrees for 40-60 minutes or until tests done. (Tooth pick comes out clean in middle.)
Preparation time: 10 minute(s)
Cooking time:
Number of servings (yield): 12
Other posts you might enjoy
Katie Suitt Perkinsonon April 25, 2013 at 10:47 am
Heads up-it is redirecting to another site.
Reply
Leah S.on April 25, 2013 at 11:13 am
What would you substitute for the vanilla instant pudding? I won’t use it – too many chemicals.
Reply
Jenon April 25, 2013 at 12:08 pm
Homemade vanilla pudding is super easy, but then the consistency would have to be re-worked, so this may be one you’d have to experiment with or just pass on.
Reply
Balancing Beauty and Bedlamon April 25, 2013 at 12:07 pm
CAn you try the link again? I wonder if it was a fluke since it works for me now. Thanks so much.
Reply
Balancing Beauty and Bedlamon April 25, 2013 at 12:07 pm
oh and if it does it again, what site?
Reply
Joyon April 25, 2013 at 3:42 pm
I”m going to make this for my 14 y.o. son who loves cinnamon anything, but will have to omit the pecans and coconut since he’s not fan of those.
Reply
Georgia Galon April 25, 2013 at 3:46 pm
That looks great! Just what I needed. I will be having three family members staying with me in a couple weeks.
I love easy breakfast recipes, that can be prepared the night before. I do a lot of planning and prep work before guests arrive. I don’t like wasting our time together cooking for hours on end. Thanks for the great recipe! Hope your Thursday is wonderful~
Reply
Carolon April 26, 2013 at 6:30 pm
I’m with Leah. Love the cinnamon and pecan, but will not use instant pudding.
Reply
Deborahon April 27, 2013 at 10:10 am
I love that you can make this the night before!! Love!
Reply
Amandaon May 1, 2013 at 6:40 pm
Pretty! I am not a morning person either, so this is great!
Reply
Anne ~ Uni Homemakeron May 2, 2013 at 1:39 pm
That looks sensational! Pinning as a reminder to make this. Lovely post and photos. 🙂
Reply
Lana @ Never Enough Thymeon September 23, 2013 at 1:55 pm
I love anything I can make ahead! This is just perfect for guests or even for a weekend morning.
Reply
Lauren @ Imperfect & Fabulouson November 18, 2013 at 1:52 am
This sounds amazing! I just pinned this for the holidays.
Reply
Nicoleon March 18, 2014 at 4:57 pm
If you make this cake the night before, do you have to let the batter come to room temperature before baking it or do you stick straight into the over chilled?
Reply
Jenon April 18, 2014 at 12:33 pm
@Nicole, I did not let it come completely to room temperature. I had it out for around ten minutes or so.
Reply
Kylaon April 18, 2014 at 8:25 am
Same question as Nicole…?
Reply
Jenon April 18, 2014 at 12:34 pm
@Kyla, I did not let it come completely to room temperature. I had it out for around ten minutes or so.
Reply
Cheyenneon July 6, 2014 at 9:28 pm
@Jen, does this have to be made overnight or can it all be made in the morning???
Reply
Jenon July 6, 2014 at 10:41 pm
you can make it in the morning as well. 🙂 Enjoy!
Reply
the doctoron March 31, 2015 at 11:52 pm
Does it matter if you put it in the fridge overnight then bake it or bake it rigjt away?
Reply
Jenon April 1, 2015 at 10:02 pm
No, you could bake it right away. 🙂
Reply
Carolon November 17, 2015 at 6:22 pm
Looks delicious
Reply
D Marlinon March 26, 2016 at 10:43 am
Jen, I got a pop up for a contest sponsored by Beauty and Bedlam and AT&T when I looked at this email. Please tell me if this is legitimate. I had to click ok to get if off my screen. Now I’m concerned my phone may have been hacked.
Thanks,
Dee
PS I love reading your articles and enjoy your recipes!Reply
Jenon March 26, 2016 at 11:44 am
Your phone should be fine. I am not in charge of my ads, but the people that share them are good. I wouldn’t enter the contest though and I’m off to check because Ive asked for no pop ups to be put on my site. Thanks for the update 🙂
Reply
D Marlinon March 26, 2016 at 1:57 pm
@Jen, Thanks for looking into this. Please follow up with me to let me know if there is a reason for concern.
Reply
Alexon June 28, 2016 at 1:58 am
Oh wow, I already loved pecan pie and coffee (separately) and this has just blown my mind!
I’d suggest swapping the sugar with maple syrup and adding a few tablespoons of coconut oil – which will make it extra smooth.
I’d say this would go well with a black thai bean pour over coffee! mmmmmm
Reply
thomas bellon September 6, 2016 at 10:04 pm
This sounds delicious! I will try do it 🙂
Reply
Mark - Bean Groundon June 8, 2017 at 10:56 pm
Hey Jen, LOVE Cinnamon Pecan Coffee Cake (especially the coffee part!) Tried this recipe last weekend and it went down a treat in my house! .. I’m coming back for some more tasty recipes!
Thanks
MarkReply
Jenon June 9, 2017 at 12:50 pm
So glad it was a hit. 😉 and yes, I am a huge coffee enthusiast as well. 🙂
Reply
Garden Hoseon November 14, 2019 at 3:50 pm
That looks great! Just what I needed. I will be having three family members staying with me in a couple weeks.
I love easy breakfast recipes, that can be prepared the night before. I do a lot of planning and prep work before guests arrive. I don’t like wasting our time together cooking for hours on end. Thanks for the great recipe! Hope your Thursday is wonderful~
Reply
Lindaon December 3, 2019 at 5:44 pm
Easy to make and tasted good, but even after over greasing bundt pan, cake was stuck to bottom! If I ever make it again I will put crumb topping on top or make in a 9 x 13 pan.
Reply
Submit a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
