Moist Pecan Streusel Coffee Cake Recipe

Need a Super Moist Pecan Streusel Coffee Cake Recipe? Serve this cake for breakfast or anytime you need a snack.  Grab your food processor and whip up this cake in minutes. Toasted pecans, brown sugar, cinnamon, almond flour, butter pulsed together makes a delicious streusel.  Cinnamon infused batter made with half n half, butter, almond and all purpose flour, eggs, sugar and leveling agents  divided in half fill spring form pan with two layers of streusel.

Bake this cake in a convection oven if you have one or regular oven at 350 for 40-55 minutes.  Coffee cake is done when skewer comes out clean after baking.  Allow cake to cool 15 minutes before removing outer ring of pan, then cool at room temperature for one hour.  Cooling helps firm up the cake and streusel.

Easy Tips: Pecan Streusel Coffee Cake 

Toasting pecans makes the streusel nutty and full flavored when mixed with almond and all purpose flour.  Toast briefly in preheated oven 350 until lightly toasted. Place the warm pecans in food processor fitted with blade along with brown sugar, almond flour and all purpose.  Mixing almond with all purpose gives the coffee cake texture the bakery flavor and tender crumb.

Tip 1:  Pack your brown sugar in measuring cup for best results.  Set streusel aside until cake batter is in baking pan.

Tip 2:  Allow butter to softened but not too soft for the streusel and cake batter.  You  will need 2 sticks of butter.  For best results use real butter and not margarine.

Most ingredients you probably have in your pantry except for half and half and creme bouquet flavoring.  Creme bouquet is optional, but adds great flavor to the coffee cake. I use the creme bouquet in cookies too, once you use it you will love it.

Super Moist Pecan Streusel Coffee Cake
Super Moist Pecan Streusel Coffee Cake

Double Streusel For Super Moist Cake 

Layering the streusel between the cake batter will add texture and additional richness to the cake. Layering and stacking the streusel along the sides of the cake pan and not stacking the center of the cake will help the cake to rise in the middle during and after baking.  Sometimes when the streusel level is too thick in the center of the cake, the cake will rise and then fall after baking.  Cover the cake with foil for the first 35 minutes of baking to prevent over browning streusel.

Pecan Streusel Coffee Cake Needs to Rest Before Serving

If you can wait 1 hour or up to 2 hours before cutting the coffee cake would be best.  Although if you cut it before the cooling time keep in mind it may crumble and not be firm to serve.  It is a rich cake and allowing the cooling time will help with pretty cake slices.



Super Moist Pecan Streusel Coffee Cake Recipe

  • Author: Liz Bushong
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes + 1 hour cool
  • Yield: 8-10 servings 1x
  • Category: Breakfast Cake
  • Method: Food Processor-Baking
  • Cuisine: American




2 cups toasted pecan halves

2/3 cup packed light brown sugar

1/2 cup all purpose flour

1/2 cup almond flour

2 teaspoons ground cinnamon

1/2 teaspoons salt

8 tablespoons butter, cubed, slightly chilled

2 teaspoons water

Cake Batter

11/4 cup all purpose flour

1/2 cup almond flour

1 cup sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

8 tablespoons butter- divided, cubed and slightly softened

3/4 cup half n half or whole milk

1 egg + 1 egg yolk

1 teaspoon vanilla extract

1 teaspoon creme bouquet*optional


  1. In food processor with steel blade, pulse together 10 seconds toasted pecans and brown sugar.
  2. Add flours, cinnamon, salt, pulse 5 seconds.
  3. Add cubed butter and water, pulse until mixture clumps together.  Remove streusel from processor bowl, set aside.

Cake Batter

  1. With one tablespoon of butter, grease and flour 9″ springform pan.  Set aside on baking sheet.
  2. Preheat oven to 350 degrees convection or standard.
  3. In bowl of processor fitted with steel blade, add flours, sugar, cinnamon, baking powder, baking soda, salt, process 10-15 seconds.
  4. Add 7 tablespoons cubed butter to flour mixture. pulse 8 seconds.
  5. In mixing cup, add half n half, eggs, extracts, stir to mix, add to batter. Process 5- 8 seconds to blend.
  6. Remove batter from bowl, divide in half, spread one half in bottom of springform pan,
  7. Add half of streusel to cake batter top, building up sides with streusel around the edge of the pan, then fill in center.
  8. Add remaining half of batter on top of streusel, add remaining streusel. Cover with foil and place cake pan on baking sheet. Bake 30 minutes then remove foil.
  9. Bake in oven for 40 minutes.  Check to see if center is done, if not bake additional 10-15 minutes or until skewer comes out clean.
  10. Remove from oven. Allow to cool 15 minutes, remove ring cool 1 hour or up to 2 hours.


  1. Cover the top of the cake with foil during first 35 minutes to keep streusel from burning. Remove after 35 minutes to brown and crisp streusel.

Keywords: Pecan Streusel Coffee Cake

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