Yeast Pecan Coffee Cake
Perfect for a gathering yet wonderful to have as a daily dessert, This Yeast Pecan Coffeecake is topped with a sweet and buttery maple pecan caramel that is so hard to resist.
Hello baker friends! Here is another bread variation for you to bake soon: Yeast Pecan Coffee Cake. You know how much I love baking bread, but things can get too repetitive when it is always buns and rolls.
I love how this recipe uses a bundt pan for a major twist. This cake reminds me of my Japanese Condensed Milk Bread. It looks special enough for a gathering, yet wonderful as a dessert to have daily at home.
Yeast Pecan Coffee Cake: Description
- Technically this is a bread since it is leavened with yeast. However, the texture is more tender and crumbly, much like a coffee cake.
- The texture is attributed to the way manner of kneading in this recipe. The dough is briefly kneaded just until it is smooth. It still gonna be wet. Sticky even. No window pane test is necessary.
- This recipe requires only one rise. So this is perfect for a quick bread project.
- My favorite part: the topping! I love the sweet and buttery pecan pieces. I can’t stop eating them.
Let’s Make it!
Make the Topping. In a small saucepan, melt the butter over medium heat. Brush the bottom of a 10-inch bundt pan with a bit of the melted butter.
To the remaining butter in the pan, stir in the pecans, brown sugar, corn syrup, and maple syrup. Pour and spread the mixture to the bottom of the bundt pan. Set aside.
Make the Dough. In the bowl of a stand mixer, add the warm water. Sprinkle the yeast and about a teaspoon of sugar. Let this stand for about 5 minutes, or until foamy.
Add the warm milk, remaining sugar, egg, melted butter, and salt. Stir everything well using a wooden spoon.
Add half of the flour and stir until incorporated. Add the remaining half and stir until a shaggy, sticky dough is formed.
Knead the Dough. Attach the dough hook and knead the dough for 2-3 minutes, just until it is smooth.
Grease the Dough with Melted Butter. Next, pour 2 tablespoons of melted butter and stir it into the dough using a wooden spoon.
Fill the Bundt Pan and Let the Dough Rise. Drop the dough in dollops over the pecan topping in the bundt pan. Cover the pan with a clean kitchen towel and let it rise for one hour.
Bake the coffee cake at 350 F for 25-30 minutes, or until the top is set. Immediately turn the pan over to a rack with a foil-lined pan underneath to catch any caramel dripping.
Storage and Serving Tips
- Store leftovers in a container with a tight lid at room temperature for up to 3 days for maximum freshness. May I suggest a cake dome? Looks so pretty in it!
- Warm slices briefly in the microwave, then pat butter. So so good!
More Delicious Desserts
- Chocolate Chip Loaf Bread
- Pineapple Chiffon Cake
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Chocolate Wreath Bread
Yeast Pecan Coffee Cake
Perfect for a gathering yet wonderful to have as a daily dessert, This Yeast Pecan Coffeecake is topped with a sweet and buttery maple pecan caramel that is so hard to resist.
Ingredients
- For the Topping
- ¼ cup butter
- 2 tbsp corn syrup
- 2 tbsp maple syrup
- ½ cup chopped pecans
- ¼ cup brown sugar
For the Cake Dough
- ¼ cup warm water (105-115 F)
- 2 ¼ tsp active dry yeast
- ½ cup warm milk
- ½ cup sugar
- 1 egg
- 1/3 cup melted butter
- 1 tsp salt
- 3 cups all-purpose flour
- 2 tbsp melted butter
Instructions
Make the Topping
- Melt the butter in a small saucepan over medium heat. Brush the bottom of a 10-inch bundt pan with a bit of the melted butter. Then stir the pecans, brown sugar, corn syrup, and maple syrup into the remaining melted butter in the pan,
- Pour and spread the mixture to the bottom of the bundt pan. Set aside.
Make the Dough
- In the bowl of a stand mixer, add the warm water. Sprinkle the yeast and about a teaspoon of sugar. Let this stand for about 5 minutes, or until foamy.
- Add the warm milk, remaining sugar, egg, melted butter, and salt. Stir well using a wooden spoon.
- Add half of the flour and stir until incorporated. Add the remaining half and stir until a shaggy, sticky dough is formed. Attach the dough hook and knead the dough for 2-3 minutes, just until it is smooth.
- Next, pour 2 tablespoons of melted butter and stir it into the dough using a wooden spoon. Drop the dough in dollops over the pecan topping in the bundt pan. Cover the pan with a clean kitchen towel and let it rise for one hour.
- Bake the coffee cake at 350 F for 25-30 minutes, or until the top is set. Immediately turn the pan over to a rack with a foil-lined pan underneath to catch any caramel dripping.
Notes
- Store leftovers in a container with a tight lid at room temperature for up to 3 days for maximum freshness.
- Leftovers are great warmed briefly in the microwave, with a smear of butter.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 384Total Fat: 18gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 54mgSodium: 354mgCarbohydrates: 51gFiber: 2gSugar: 21gProtein: 6g
I made this pecan coffee cake last night and it came out perfectly! I also added some almond flakes and cashews and tasted better. Love an easy recipe that’s super impressive. Thank you!
Hello there! Your version sounds so good! I have to try that next time 🙂