Cinnamon and Pecan Coffee Cake
Cinnamon and Pecan Coffee Cake
Open in full-screen mode

Cinnamon and Pecan Coffee Cake

40 MIN
1 H
1 H




Icing (optional)


  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an angel food cake pan with a removable bottom.


  1. In a bowl, combine all the dry ingredients. Add the butter and mix with your fingertips until the mixture is just moistened. Set aside.


  1. In another bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  2. In a third bowl, cream the butter, brown sugar and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. Add the dry ingredients alternately with the yogurt and stir until smooth.
  3. Pour ½ cup (125 ml) of the cake batter into a small bowl. Add the milk, cocoa powder and cinnamon and mix thoroughly. Set the cocoa batter aside.
  4. Pour half of the vanilla cake batter into the prepared pan. Cover with the cocoa batter. Sprinkle with half the topping mixture. Cover with the remaining batter and the remaining topping.
  5. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely. Run a knife between the cake and the pan, then unmould.


  1. Combine the icing sugar and milk with a fork. Drizzle on top of the cake.


This coffee cake will keep for several days at room temperature, covered.


  1. Great cake I made it many times and it's so delicious, I highly recommend it to everyone!

  2. Incredible. Exactly the flavour we were looking for.

  3. My son loves this cake However - I never can get the topping as topping because the cake batter covers it. I would love it to look like the picture. Help!

  4. I love this coffee cake, the first time I made it however I didn't have any yogurt or sour cream so I used a caramel ice cream ..... Of turned out so moist and delicious!!!!

  5. Fantastic! Moist and delicious. Turned out exactly like the magazine photo.

  6. Made this as the recipe was written. Used Greek yogurt as my option and made for a very light, high rise cake. Looked just as pictured. Loved the crumb and cocoa part of this cake. Would make again, great for dipping or sipping with tea/coffee!!

  7. I bake (and cook) a lot. This cake is divine! Thank-you!

  8. Absolutely delicious! My boys ate it all in 2 days. Will definitely make this cake again and again! :)

  9. My family was absolutely blown away by this cake - they couldn't believe I made it, it was that good!

  10. Made it in a regular bunds pan (reversing the order of ingredients in Step 6). Absolutely delicious!!!

  11. Made in springform pan. No icing needed

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.