Buttermilk Pecan Coffee Cake Recipe

My First Coffee Cake

I made my first coffee cake when I was young. I was so nervous. I thought it was only for fancy grown-ups.

But it’s really just a simple, sweet cake. It’s perfect for a cozy morning. Doesn’t that sound nice? What’s your favorite thing to bake on a slow weekend?

The Magic of Buttermilk

Buttermilk is the secret to this cake. It makes everything so soft and tender. I still laugh at that name.

Why does this matter? It reminds us that simple ingredients can do amazing things. You don’t need anything fancy to make something special. *Fun fact*: buttermilk is what’s left after churning butter!

Making the Topping

My favorite part is making the crumbly top. You get to use your hands. Mix the pecans and butter with your fingers.

It feels a little messy and fun. It reminds me of making mud pies as a kid. The smell of cinnamon and brown sugar is wonderful. Doesn’t that smell amazing?

A Cake for Sharing

This cake is best shared warm from the oven. I love cutting a big piece for a friend. It starts the day with a little kindness.

Why does this matter? Sharing food is a way to show you care. It’s a small act of love. Do you have a food you love to share with others?

Time to Bake

Heat your oven to 350° F. Coat a 9×13-inch dish with spray. Mix the baking mix, brown sugar, and cinnamon in a big bowl.

Take out one cup of this mix and set it aside. In another bowl, beat the eggs and buttermilk. Pour this into the dry mix and stir just until it’s combined.

The Final Touch

Now, pour your batter into the prepared dish. Grab the cup of mix you saved. Add the pecans and butter to it.

Use your fingers to mix it all up. It should look like coarse crumbs. Sprinkle this over the batter in the pan.

Your Kitchen, Your Story

Bake your cake for 35 to 45 minutes. It’s done when a toothpick poked in the middle comes out clean. The waiting is the hardest part!

Every time you bake, you create a new memory. I hope this cake becomes part of your story. Will you tell me about the first time you make it?

Ingredients:

Ingredient	Amount	Notes
Baking mix	3 cups	like Bisquick
Light brown sugar	1 cup	firmly packed
Ground cinnamon	2 teaspoons
Eggs	2 large
Whole buttermilk	3/4 cup
Chopped pecans	1 cup
Butter	3 tablespoons	room temperature
Nonstick cooking spray	as needed	for coating the pan

My Cozy Buttermilk Pecan Coffee Cake

Hello, my dear! Come sit with me for a moment. I want to share my favorite coffee cake recipe. It’s the one I always make when family visits. The smell fills the whole house with warmth. It reminds me of rainy mornings with my own grandma. I still smile thinking of her.

This cake is wonderfully simple. You probably have most of the ingredients already. Let’s get our hands busy and make some sweet memories together. Are you ready? Here is how we make it.

• Step 1: First, turn your oven on to 350° F. Grease your favorite 9×13-inch baking dish. I like to use the simple nonstick spray. It makes cleanup so much easier. My grandson always licks the spoon. I still laugh at that.
• Step 2: Now, grab a big bowl. Put in the baking mix, brown sugar, and cinnamon. Make sure the brown sugar has no lumps. I use my fingers to break them up. It feels like soft sand. Take out one cup of this mix and set it aside.
• Step 3: Crack the eggs into a smaller bowl. Add the buttermilk and give it a good stir. Pour this right into your big bowl of dry stuff. (A hard-learned tip: don’t overmix! Just stir until it’s combined.) Doesn’t that smell amazing already?
• Step 4: Pour your batter into the greased dish. Spread it out nicely. Now, get that cup of dry mix you saved. Add the pecans and soft butter. Use your fingers to mix it all up. It will become a lovely, crumbly topping.
• Step 5: Sprinkle your pecan topping all over the batter. Pop the pan into the hot oven. Bake for about 35 to 45 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean. Do you prefer your coffee cake warm or cool? Share below!

Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Yield: 12 servings
Category: Dessert, Breakfast

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up sometimes. Here are a few fun ideas if you’re feeling creative. I love trying new things in the kitchen.

• Apple Cinnamon Joy: Add a cup of finely chopped apples to the batter. It makes the cake extra moist and fruity.
• Chocolate Chip Surprise: Swap the pecans for a handful of chocolate chips. My grandkids beg for this version every time.
• Lemon Blueberry Sunshine: Stir a teaspoon of lemon zest and some fresh blueberries into the batter. It tastes like a sunny morning.

Which one would you try first? Comment below!

Serving Your Masterpiece

Oh, that wonderful smell means it’s almost time to eat. A warm slice of this cake is pure comfort. I like to serve it right from the pan. It feels so homey and welcoming.

For a special treat, add a dollop of whipped cream. A few extra pecans on top look pretty too. This cake is perfect for a weekend breakfast. It’s also wonderful for an afternoon treat with friends.

What should we drink with it? A cold glass of milk is my go-to. For the grown-ups, a hot cup of coffee is just perfect. The flavors dance together so nicely. Which would you choose tonight?

Keeping Your Coffee Cake Cozy

This cake is best the day you bake it. But it keeps well for two days on the counter. Just cover it with foil.

You can also freeze it for a month. Wrap slices tightly in plastic wrap. Then pop them into a freezer bag.

To reheat, warm a slice in the toaster oven. This makes it taste fresh-baked. I once served frozen-and-warmed slices to my bridge club. They never knew it wasn’t new!

Batch cooking saves you time on busy mornings. It means a warm breakfast is always ready. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Cake Troubles

Is your topping sinking into the batter? Your butter was probably too warm. Use cool, room-temperature butter for perfect crumbs.

Is the cake too dry? You might have over-mixed the batter. Stir just until the wet and dry ingredients combine. I remember when my first cake was like a brick. I learned to mix gently.

A soggy middle means it needed more bake time. Ovens can vary, so trust the toothpick test. Getting this right builds your cooking confidence. It also makes the flavor so much better. Which of these problems have you run into before?

Your Coffee Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free baking mix. It works just the same.

Q: Can I make it ahead? A: Absolutely. Assemble it the night before. Bake it in the morning for a hot breakfast.

Q: What if I don’t have pecans? A: Walnuts are a great swap. Or you can leave nuts out completely.

Q: Can I make a smaller batch? A: Sure. Halve the ingredients. Use an 8×8 inch pan. Bake for a little less time.

Q: Any other tips? A: A dash of nutmeg in the topping is lovely. Fun fact: Nutmeg comes from a tropical fruit seed! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It holds so many sweet memories for me.

I love seeing your kitchen creations. It makes me feel like we are neighbors, sharing a cup of tea. Have you tried this recipe? Tag us on Pinterest!

I can’t wait to see what you bake next. Happy cooking! —Fiona Brooks.