Pecan-Topped Coffee Cake

  • Servings: 15
  • Rating:


  • 2/3 C. butter
  • 1 C. sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 C. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 1C. buttermilk
  • 1 C. coarsely chopped pecans
  • ½ C. firmly packed brown sugar
  • ½ tsp. ground cinnamon


Cream butter; gradually add 1 cup sugar and ½ cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, soda, salt, and 1 teaspoon cinnamon. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.

Pour batter into a greased and floured 13x9 baking pan. Combine pecans, ½ cup brown sugar and ½ tsp cinnamon; stir well, and sprinkle over batter. Cover and chill 8 to 10 hours or overnight. Uncover batter, and let come to room temperature. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.