This is a scaled down size coffee cake made with Greek yogurt instead of sour cream. It’s adapted from Love and Olive Oil. I like having a recipe that makes a smaller batch that can be whipped up quickly.
Full-fat yogurt will make the cake a little drier than using sour cream. I baked it for 35 minutes but probably should have taken it out of the oven 5 minutes earlier. You may still use sour cream in this recipe instead of yogurt if you like.
I used a bundt pan I’ve had in the pantry for a while. The original recipe calls for a 6-inch round by 3-inch deep pan or a springform pan. You may also use a 8.8-by-4.5-inch loaf pan. I will definitely pick up the round 6 x 3-inch pan so I can test other recipes in smaller batches. I covered the pan with butter and layered cake batter first, then sprinkled pecans and cinnamon-sugar.
I repeated the layering a second time, then pressed the rest of the pecans and cinnamon-sugar into the batter on top. I wasn’t sure if flipping the cake upside down, like an actual bundt cake, was going to work. So, I made sure there were plenty of pecans and cinnamon-sugar on top.
The bottom turned out very crunchy because of the butter lining the pan. With the layering, there are plenty of pecans, cinnamon and sugar throughout the cake. That extra crunch on the bottom is a nice bonus.
In the future, I think I would use the small round pan. It’s easier to stack thick layers of cinnamon-sugar and pecans, plus retain moisture. I might try lining the pan with more butter in the bottom and add a layer of cinnamon-sugar and pecans first before I add batter. That should make a nice crunchy bottom with more flavor.
This is a great recipe for a Sunday morning! Try it this holiday weekend!
Cinnamon-Pecan Coffee Cake
A recipe adapted from Love and Olive Oil. A small size, lighter version using Greek yogurt instead of sour cream.
- 1/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup whole plain Greek yogurt, at room temperature (or sour cream)
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 3/4 teaspoons baking powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3/4 teaspoon bourbon-vanilla extract (regular vanilla is fine)
- 1/4 cup granulated sugar
- 1 teaspoons ground cinnamon
- 1/4 cup chopped pecans
Preheat oven to 350 degrees F.
Butter a 6 x 3-inch round pan, a springform pan or a 8.5 x 4.5-inch loaf pan. Set aside.
Using a hand mixer or standing mixer, cream butter and sugar together on medium speed for 2 to 3 minutes.
Add egg and mix until combined.
Mix baking soda in with the yogurt.
In a separate small bowl, whisk together flour, baking powder, cinnamon and sea salt.
Alternate half of the dry ingredients with half of the yogurt in with the batter. Mix well after each addition and scrape sides. Repeat until all ingredients are incorporated.
In a small bowl, whisk together cinnamon and sugar.
In the prepared cake pan, layer half of the cake batter, then sprinkle with half of the sugar mixture and half of the pecans. Add a second layer of batter, then sprinkle remaining sugar mixture and pecans.
Bake for about 35 minutes. Cake top will be golden brown. An inserted toothpick will come out almost clean. Be careful not to overbake when using Greek yogurt. I started checking my cake at 25 minutes.
Allow cake to cool for 5 minutes before removing from pan. Use a knife around the edges of the pan for easier removal.
Let cake cool completely on a wire rack.
Store in an airtight container for up to 3 days.