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Cinnamon-Pecan Topped Coffee Cake

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“Not a overly huge cake, but buttery moist delicious, with a layer of cinnamon/sugar topping on top of halved pecans. I have made this cake using large walnut halves also. If you prefer a less sweeter topping then reduce the sugar by a couple of tablespoons but keep the cinnamon to 1-1/2 teaspoons. This cake is best served still slightly warm topped with whipped cream. Try this cake, you will love it!”
1hr 5mins
1 (9-inch) cake

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Butter and flour a 9-inch square baking pan (make certain that you pan has at least 2 inches on the sides, this cake rises high!).
  3. With an electric mixer cream butter with brown sugar in a large bowl until fluffy (about 3-4 minutes).
  4. Add in egg and vanilla; mix until well blended.
  5. Sift together flour, baking powder and baking soda; add into the creamed mixture alternating with the buttermilk.
  6. Transfer to prepared baking pan.
  7. In a small bowl mix together 3/4 cup sugar and cinnamon.
  8. Place the pecan halves in a single layer evenly on top of the cake batter leaving spaces in between them.
  9. Then press each nut about 1-inch into the batter.
  10. Spoon some of the sugar/cinnamon mix into the depressions (small holes) created by the pecans.
  11. Sprinkle the remaining sugar over the cake.
  12. Bake for about 45 minutes, or until cake tests done.
  13. Cool slightly in pan then slice into squares.
  14. Top slices with whipped cream if desired.

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