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Cinnamon Pecan Coffee Cake
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1/2 cup firmly packed brown sugar

1/2 cup finely chopped pecans

1/3 cup uncooked quick-cooking oats

1 1/2 teaspoons ground cinnamon


1 cup sugar

3/4 cup Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs

1 teaspoon almond extract

3 cups all-purpose flour

1 cup low fat vanilla yogurt

1/2 cup Land O Lakes® Half & Half

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda


1/2 cup firmly packed brown sugar

1/4 cup Land O Lakes® Butter

1/4 cup Land O Lakes® Half & Half

1/2 teaspoon vanilla

1/4 teaspoon salt

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch tube (angel food cake) pan; set aside.

  2. STEP 2

    Combine all filling ingredients in bowl; set aside.

  3. STEP 3

    Combine sugar, 3/4 cup butter, eggs and almond extract in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, until well mixed.

  4. STEP 4

    Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.

  5. STEP 5

    Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake onto wire rack over waxed paper.

  6. STEP 6

    Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil. Reduce heat to medium; cook, stirring constantly, 1 minute.Remove from heat; cool 30 minutes or until mixture reaches desired drizzling consistency. Drizzle over cake. Serve cake warm or at room temperature.

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