This super easy Caramel Pecan Coffee Cake is one of the best coffee cake recipes ever! Using yeast in the dough gives it unique and delicious flavor and since I use Instant yeast, there is no rise time!
The BEST Coffee Cake Recipe is extra quick and easy!
Today’s coffee cake recipe is ALWAYS a hit. It’s the type of recipe that tastes like it took a long time to make, but is done from start to finish in literally under 35 minutes! Oh, and did I mention there was yeast involved? Yep! You get the delicious flavor, and airy texture from the yeast, but there is ZERO rise time in this recipe. It’s the best of both worlds!
It’s the time of year when we all love having friends and family surrounding us, so a recipe like this Caramel Pecan Coffee Cake is one that you can be confident in turning out perfectly every time.
Baking with yeast is easier than you think, and especially in this recipe, because there is no kneading and no rise time! It’s basically magic. The yeast adds a flavor and texture that you might not guess, but it adds a little extra magic!
How to Make This Easy Caramel Pecan Coffee Cake:
- Like I said, the amazing thing about this recipe is the dough is made with Instant or Rapid Rise Yeast, but requires no kneading and no rise time. Since we are not creating bread for this recipe, but rather a cake, you won’t need to knead which is what gives bread that chewy texture.
- Once you mix the dough together, you spread it in a deep dish pie plate and top it with cinnamon sugar.
- In another bowl combine the delicious, sweet, caramel pecan topping! You spread that on top of the cinnamon sugar layer and then you bake it!
This is really one of the best coffee cake recipes ever. Baking with Yeast is easier than you think and really adds flavor and texture that can’t be duplicated.
How To Store:
This cake is SO delicious, especially when served warm. The caramel coated pecans are sweet and chewy and the cake is soft and tender.
But if you can’t finish it all or want to make it ahead it’s best stored airtight at room temperature.
And yes you can freeze it! Just allow it to thaw out at room temperature, and I recommend cutting a slice and microwaving it for just a few seconds to heat it up!
Do You Have To Use Nuts?
In this recipe, yes. But if you would like to swap out the pecans you can use walnuts!
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Caramel Pecan Coffee Cake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 8
- Category: Cake
- Method: Baking
- Cuisine: Breakfast
Super EASY Caramel Coffee Cake!
1-3/4 cups all-purpose flour
2 (1/4- ounce) envelopes Fleischmann’s® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup very warm water (120° to 130°F)
2 tablespoons butter, melted
Cinnamon Sugar Topping
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup Karo® Light OR Dark Corn Syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans
- Coat a 9.5- inch deep dish pie plate with nonstick spray. Set aside.
- In a large bowl combine flour, yeast, sugar, salt, water, and butter. Stir until a thick dough-like batter forms. Spread this into the prepared dish.
- Combine the sugar and cinnamon together and sprinkle on top of the cake batter.
- For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Spread this evenly on top of the cinnamon sugar layer.
- Bake by placing in a COLD oven; set temperature to 350°F. Bake for 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
Store airtight for up to 3 days
- Serving Size: 1 slice
- Calories: 245
- Sugar: 12.6 g
- Sodium: 301.1 mg
- Fat: 11 g
- Carbohydrates: 34.5 g
- Protein: 3.7 g
- Cholesterol: 15.3 mg
Keywords: Pecans, Coffee Cake, Caramel, Karo Syrup, Corn Syrup
18 comments on “Caramel Pecan Coffee Cake”
Oddest recipe ever. A coffee cake containing no coffee!
Currently in the oven, and I’m sure it’ll be delicious, but I was expecting by the page title to be making… you know… COFFEE cake!
The name means you eat it WITH coffee, not that it’s an ingredient.
We couldn’t find fast rising yeast due to the pandemic. I used equal amount of baking powder. Seem to work out well.
Oh that’s good to know!
very tasty and easy to make
have not make this yet can you use regular yeast–not rapid rise
Yes, absolutely! You will just need to let the dough rise a little longer!
Loved it! I used 1 packet of Fleischmann’s Pizza Crust yeast and it came out exactly like the picture. Yummy with whipped cream- this recipe is so easy- it’s a keeper!
If I double the recipe and bake in a 9 x 13 pan do I need to bake it for longer than the 25 minutes? Planning on bringing to a brunch tomorrow!
You will need to bake it a little longer, but not much!
Any chance this would work in a springform pan?
If i double the recipe, will this work using 9×13 pan?
I want to make this for work holiday party, if i dpuble the recipe will it work in 9×13 pan?
Greetings Friend~ I made this coffee cake the same morning I made your chewy chocolate chip cookies. I love pecans and the idea of making something easy and impressive looking thrilled me. Everything went to plan………however, after the coffee cake cooled off I wrapped it in foil and placed in the refrigerator because my husband was taking it to work the next morn. However, when serving at work he noticed, as coworkers commented, the outside all around edge of the coffee cake was hard. The rest of the coffee cake was delish, and yet what would be the reason for this? Thank you…….
So glad you made both of the recipes! I wouldn’t recommend refrigerating this cake, as it will definitely get hard and most likely dry out a bit. The edges do caramelize and that will only get harder in the fridge. So sorry that happened!
Thanks Shelly – will try again without refrigerating, because I’ve thought of even giving this to friends as a holiday gift because it was that delish for what I was able to eat. Keep you posted……..