Cinnamon Pecan Coffee Cake

“Wait, I need to snap a quick picture before you polish this off.”

My guests swirled around the kitchen. I had a delicious buffet of treats and breakfast casseroles that I had made, but not one picture to show for it. Yes, sometimes being a food blogger has it’s crazy twists, but it’s a wonderful thing to have friends that embrace my bedlam.

I snagged the Cinnamon Pecan Coffee Cake right out from under their noses (what kind of mean host am I) and was able to snap a few quick pictures to show you this delicious Overnight Coffee Cake.

My mother, bless her ever-lovin’ heart, is the epitome of overachiever when it comes to – well pretty much everything – but particularly when it comes to get togethers, entertaining guests, and holidays. We’ve discussed her need to make not one, but three main dishes for Thanksgiving dinner in order to please and impress everyone. The woman is agreeable and selfless to a fault. And I love her for it. But I wish she would take. it. easy. every now and then you know??

Do you know anyone like this? Um, maybe it’s YOU?? It’s okay, [safe space] here friends.

When I’m hosting a group for brunch, having a repertoire of recipes that I can make ahead of time is critical, since I am NOT the morning person I should be. Typically, the breakfast casseroles are easy to make ahead, but cakes and desserts are iffy. Not so with this great overnight coffee cake. I make up the batter the day before and then let it wait patiently in my fridge til morning.

It’s a perfect way to have a hot, fresh, out of the oven, coffee cake without the early morning hassle. Plus, this one has that pretty swirl feature that always makes people think you are all professional in your baking, when really, you’re not, and an easy “secret” ingredient. 🙂


  • 2 cups flour
  • 1 1/4 cups granulated sugar divided
  • 3 teaspoons baking powder
  • 3 1/2 teaspoons cinnamon divided
  • 1 1/4 teaspoons salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup finely chopped pecans
  • glaze
  • 2 cups powdered sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk


  1. Preheat oven to 350 degrees F and grease a 9×5 inch loaf pan.
  2. In a medium bowl combine flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt.
  3. In a second bowl combine eggs, buttermilk, oil, and vanilla and mix well. Add dry ingredients to wet ingredients and mix until just combined and smooth (don’t overmix).
  4. Spread half of the batter into your prepared pan. In a small bowl whisk together remaining cinnamon and sugar and pecans. Sprinkle half of cinnamon mixture over the batter in the pan. Use a knife to gently swirl cinnamon sugar into batter.
  5. Top with remaining batter, then sprinkle remaining cinnamon mixture over the top.
  6. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean except for a few crumbs (no wet batter). Cool for 10 minutes before removing from pan to a wire rack.
  7. Whisk together all frosting ingredients. Drizzle over coffee cake and serve.