Cinnamon Caramel Pecan Coffee Cake

December 4, 2012 · 18 comments

In December, I can’t eat enough cookies. I also can’t run enough miles on the treadmill. These are two seriously related problems.

I can’t buy enough peppermint coffee creamer. Or scotch tape. Totally unrelated. Except trouble always strikes when I have unwrapped gifts and just black coffee. It’s like a December full moon. I dunno.

December makes me do nice things like actually add the dollar donation to charity to my total at the store…and not so nice things like heist my childhood stocking. (Real life.)

It inspires me to add extra sugar to my breakfast. I’ll eat egg whites again in January anyway.

Can you make coffee cake happen for breakfast this month? Work it into your busy calendars…it’s worth it.

This cake starts by creaming butter and sugar. It’s a sign of good things to come. Plain greek yogurt adds the tang that’s synonymous with coffee cakes…and a full tablespoon of vanilla balances things.

Dry ingredients in.

This is the part where I tell you that I sincerely wish/try/still struggle to take pictures of the ingredient stages. I have the best of intentions of cooking in the daylight hours, and then life…just happens. It’s a new year’s resolution. (For what that’s even worth.)

Coffee cake is made by layering cake batter with a cinnamon filling. This filling involves pecans too. And! In the center of the cake, the filling is topped with hearty globs of caramel sauce.

(I actually don’t even like the word glob.) (At all.)

Between the greek yogurt and caramel sauce, this cake bakes into a moist, cinnamony breakfast indulgence.

I like it with coffee (duh) and peppermint creamer. It’s a December dream morning. And really…can we ever get enough of these?

Cinnamon Caramel Pecan Coffee Cake
recipe adapted from Tate’s Bake Shop

Cake:
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 cups plain greek yogurt
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt

Streusel:
1 cup chopped pecans
1/2 cup brown sugar
1 tablespoon cinnamon
2 tablespoons caramel sauce

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Beat in greek yogurt and vanilla. Fold in flour, baking powder and salt, mixing just until combined. In a smaller, separate bowl, combine pecans, brown sugar and cinnamon for streusel.

Pour half the cake batter in a greased bundt pan. Top with half the streusel mixture, and all the caramel sauce. Pour the remainder of cake batter atop caramel sauce, then top with remaining streusel mixture. Bake in a preheated 350° oven for 45-50 minutes.

{ 18 comments… read them below or add one }

Cinnamon @ eatpraytri December 4, 2012 at 7:17 pm

pretty much anything with Cinnamon in it is A-OK in my book. ;-)

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Dorothy @ Crazy for Crust December 4, 2012 at 8:04 pm

What a gorgeous cake! I could bury my face in it and be a happy, happy girl.

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Erica @ For the Sake of Cake December 4, 2012 at 8:17 pm

Omg, yum!!!

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Lisa December 4, 2012 at 9:36 pm

I can not wait to make this. I might have use it as a recipe for the County Fair. Thanks for posting it.

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Elizabeth@ Food Ramblings December 5, 2012 at 9:22 am

yum! i heart coffee cake and yours has many delicious extras!

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Jennifer @ Peanut Butter and Peppers December 5, 2012 at 10:22 am

Yum!!!!!!!! This cake looks amazing!!! I’m speachless!!!

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Nicole @ The Marvelous Misadventures of a Foodie December 5, 2012 at 12:07 pm

Yum! I love coffee cake – when else do you get to have cake for breakfast?!?? Nice work with the caramel too, you can never go wrong with caramel :)

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Ashley @ Wishes and Dishes December 5, 2012 at 1:14 pm

Love the streusel topping. This looks delish!!

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Jessica@AKitchenAddiction December 5, 2012 at 1:54 pm

This is my kind of coffee cake! I love all of the caramel in the middle!

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Barb December 5, 2012 at 5:12 pm

This looks like a winner for Christmas morning.
Pastor Chuck will love it!

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Erin @ Dinners, Dishes and Desserts December 5, 2012 at 5:27 pm

What a great coffee cake! Way better than just your average cake!

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Ashley - Baker by Nature December 5, 2012 at 8:54 pm

It’s been WAY too long since I’ve woken up to coffee cake! This must happen.

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baker street December 6, 2012 at 3:10 am

I love coffee cake and this recipe sounds absolutely fantastic!

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amy @ fearless homemaker December 6, 2012 at 9:23 am

Oh, sweet fancy yumminess, this looks amazing! Coffee cake is one of my favorite treats + your version looks absolutely amazing. Want for breakfast right now!

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Hayley @ The Domestic Rebel December 6, 2012 at 11:13 pm

Oh my word. This is above + beyond amazing. Seriously–I’m in awe and want a fatty slice for dessert right now. Aaaand breakfast tomorrow.

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Erin @ Texanerin Baking December 9, 2012 at 2:56 pm

2 cups of Greek yogurt?! This sounds amazing! And so very moist. Those caramel globs don’t hurt either. ;)

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Emily @ Life on Food December 9, 2012 at 7:45 pm

In December I always feel two steps behind and two cookies ahead. Not necessarily a bad thing :)

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Jennie @themessybakerblog December 12, 2012 at 11:36 am

Wow! This is one amazing looking cake. Love the filling!

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