Pin it
This indulgent Chocolate Pecan Coffee Cake delivers a buttery, damp texture with gorgeous ribbons of pecans, cinnamon, brown sugar, and chocolate chunks throughout. Finished with a crispy streusel layer, it's your go-to option for morning meals, fancy brunches, or sweet afternoon snacks!
Ingredients For the Chocolate Pecan
- ½ cup light brown sugar: Tightly packed for rich caramel notes.
- ½ cup pecans: Brings nuttiness and satisfying crunch.
- 1 teaspoon cinnamon: Complements and enhances chocolate flavors.
- 2 oz. semi-sweet chocolate: Cut into pieces for melty pockets throughout.
- ¼ cup cake flour: Creates a light, delicate crumb topping.
- ¼ cup unsweetened cocoa powder: Boosts chocolate richness significantly.
- 4 tablespoons unsalted butter: Used cold to make perfect crumbly bits.
- ½ teaspoon espresso powder: Boosts chocolate flavor without adding coffee taste.
Ingredients For the Cake
- 2 cups all-purpose flour: Provides the basic cake framework.
- 1 teaspoon baking powder: Helps the cake lift properly.
- ½ teaspoon baking soda: Teams up with buttermilk for extra fluffiness.
- ¼ teaspoon salt: Cuts through sweetness for better flavor.
- 1 ½ sticks (12 tablespoons) unsalted butter: Gives luxurious richness.
- 1 cup granulated sugar: Adds sweetness and keeps things moist.
- 2 large eggs: Holds everything together nicely.
- 2 teaspoons vanilla extract: Rounds out the taste profile.
- 1 (5.3 oz) container Greek yogurt: Makes the cake super moist and tender.
- ⅓ cup buttermilk: Creates an amazingly soft texture. (Quick fix: Milk with 1 tsp vinegar)
How to Make Chocolate Pecan Coffee Cake
- Step 1: Create the Filling & Topping
- Combine brown sugar, pecans, and cinnamon in a food processor and pulse until roughly chopped. Take out ¾ cup and mix in the chopped chocolate—this becomes your filling. To make the topping, add flour, cocoa powder, espresso powder, and cold butter to what's left and pulse until you get crumbly bits.
- Step 2: Mix the Cake Batter
- Get your oven going at 325°F (160°C) and grease a 9-inch springform pan or 9x9-inch square pan. Combine flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter until smooth, add sugar and whip until light and fluffy. Drop in eggs one at a time, then stir in vanilla. Slowly add flour mixture in three batches, alternating with buttermilk and Greek yogurt, mixing on low.
- Step 3: Put It Together & Bake
- Pour half the batter into your pan and scatter the chocolate-pecan filling over it. Cover with remaining batter and smooth the top. Sprinkle crumb topping all over the surface. Bake for 50-60 minutes until a toothpick stuck in the middle comes out mostly clean. Let it sit for 10 minutes before taking it out of the pan.
Pin it
Serving & Variations
Enjoy Hot Tastes amazing with coffee, tea, or topped with vanilla ice cream.Try a Topping Finish with melted chocolate drizzle or simple sugar glaze.Change the Nuts Walnuts or almonds work great instead of pecans.Different Shape Use a 9x5-inch loaf pan for a whole new look.
Pin it
This Chocolate Pecan Coffee Cake just screams weekend baking fun—it's cozy, fancy, and stays super tasty for days after you make it!
Frequently Asked Questions
- → Can I make this chocolate pecan coffee cake ahead of time?
- You bet! This cake actually tastes better after sitting for a while. Make it a day early and leave it covered on your counter. If you need it to last longer (up to 3 days), pop it in an airtight container. Want to make it way ahead? Freeze the cooled cake for up to 3 months by wrapping it tight in plastic wrap then aluminum foil. Let it thaw in your fridge overnight and warm it up before eating, or just zap slices in the microwave for 15-20 seconds.
- → I don't have a food processor. Can I still make the filling and topping?
- Sure thing! For the nut mixture, just chop the pecans finely with a knife and mix them with brown sugar and cinnamon in a bowl. When making the topping, use a pastry cutter or a couple of knives to mix the cold butter with the dry stuff until it gets crumbly. You can even use your fingers to rub the butter in, but work fast so your warm hands don't melt it too much.
- → What can I substitute for buttermilk in this recipe?
- No buttermilk? No problem! Mix 1 teaspoon of white vinegar or lemon juice with 1/3 cup regular milk and wait 5-10 minutes until it thickens a bit. Or try regular yogurt thinned with a splash of milk, or even watered-down sour cream. Any of these will give you the tang needed to wake up that baking soda.
- → Can I use regular yogurt instead of Greek yogurt?
- Definitely! Regular yogurt works fine instead of Greek, but your batter might end up a bit runnier since regular yogurt has more water. To fix this, you can either drain the yogurt in a coffee filter for half an hour, or just cut back the buttermilk to 1/4 cup. Vanilla yogurt adds nice flavor, but plain works too if you bump up the vanilla extract to 2 1/2 teaspoons.
- → Why does my streusel topping melt into the cake instead of staying crumbly?
- This happens for a few reasons. Your butter might be too soft to start with. Make sure it's cold when mixing and maybe even chill the finished topping before putting it on the cake. Your oven could be running hot, so try dropping the temperature by 25°F and baking a little longer. Also, check that your cake batter completely covers the filling layer so the topping has something solid to sit on.
- → Can I make this coffee cake without nuts for someone with allergies?
- Totally! For a nut-free version, swap the pecans in the filling with extra chocolate chunks or chips (about 1/4 cup more) and throw in 2 tablespoons of rolled oats for some texture. In the topping, just add an extra 1/2 cup of cake flour to make up for the missing nuts. The cake will feel different but will still taste amazing with all that chocolate and cocoa-rich crumble on top.