Pecan Coffee Cake

I cannot even begin to convey how excited my husband was when I told him I was making coffee cake this week.  He LOVES coffee cake.  Especially THIS coffee cake.

Pecan Coffee Cake ~ Pearls + Girls


What’s not to love?  Packed with fiber (thank you, whole wheat flour and flaxseeds for hiding yourself so inconspicuously) with just a hint of sweetness from the drizzle of vanilla glaze, this cake is the perfect compliment to a cup of coffee.  Or tea.  Or even a can of RedBull.  Hey, I don’t judge, whatever you need to jumpstart your morning, that’s up to you.  Enjoy! 🙂


Pecan Coffee Cake

Serving Size: 8 - 10 servings

I made this cake in a springform pan, but you could use a 9-inch cake pan, just be sure to spray it well with non-stick cooking spray or line the bottom of the pan with parchment paper. What good is a cake if you can't get it out of the pan?!?!


  • 1 cup white whole wheat flour (I use the King Arthur brand)
  • 1 cup all purpose flour
  • 2 TBSP ground flaxseed meal
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup sugar, plus one TBSP to sprinkle on top
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1/2 cup pecans, roughly chopped
  • For the vanilla glaze:
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 TBSP hot water


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray a 9-inch springform pan with non-stick cooking spray
  3. In a medium bowl, whisk together both flours, flaxseed meal, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, whisk together the eggs, sugar, buttermilk and melted butter.
  5. Add the wet ingredients to the dry ingredients and mix together with a spatula. Do not overmix.
  6. Pour batter into the prepared pan and spread evenly to the edges.
  7. Sprinkle with the chopped pecans, then press them into the batter slightly.
  8. Sprinkle with the remaining tablespoon of sugar.
  9. Bake for 35 - 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  10. Run a butter knife around the edge of the pan, then release the sides.
  11. Allow to cool to room temperature on a cooling rack.
  12. In a small bowl mix together the powdered sugar, vanilla and hot water with a spoon.
  13. Drizzle vanilla glaze over the cake, allowing it to drip down the sides.


Like this recipe?  Make these drop biscuits for brunch this weekend!

Bacon Cheddar Scallion Drop Biscuits ~ Pearls + Girls

Bacon Cheddar Scallion Biscuits