Caramel Pecan Streusel Coffee Cake

Who remembers the coffee cake mix that came with its own pan? I remember begging my Mother to buy it for weekend breakfast. There was something fascinating about pan inside the box to me. Well, Caramel Pecan Streusel Coffee Cake ain’t that cake…….it’s a million times better!

Caramel Pecan Streusel Coffee Cake

Having a serious sweet tooth that rears it’s ugly head, ocassionally…….ok, well, daily, but sometimes it’s more intense than others. Recently it’s been awful! Maybe it’s the cold weather, and wanting to have the warmth of the oven, or maybe…..I just have a sweet tooth and want to eat everything sweet.

Caramel Pecan Streusel Coffee Cake can satisfy all levels of a sweet tooth. The cake is buttery moist and rich, with salted caramel chips. Then, a ribbon of dark chocolate, with pecans, and salted caramel chips. Plus streusel, heavenly,crispy, sweet, butter, oatmeal, cinnamon, and more salted caramel chips.

Caramel Pecan Streusel Coffee Cake

Did I mentioned the salted caramel chips? I told the story of how I happened on this little gems in my post-Bakery Style Salted Caramel Cookies.

While I made this as a breakfast coffee cake, as Tim and I were shoving it in our faces, and moaning about the wonder of it all, I could also see it as a dessert, with whipped topping or ice cream. We will be trying the dessert version this evening….with ice cream. (Heavy sigh of anticipation)!!!

Caramel Pecan Streusel Coffee Cake

I will not say that this was an easy recipe, it not difficult, but it is a process. And it takes A LOT of dishes. Thank goodness Tim is “The Dish Man” (his self-proclaimed title). Even though we now have a dishwasher, he likes the old fashion way, much to my eternal gratitude…….I hate to wash dishes.

Caramel Pecan Streusel Coffee Cake

Anyway, the end product is so worth any amount of dishes it may require. I used my food processor to make the streusel in a snap. A few pulses and it’s ready.

Caramel Pecan Streusel Coffee Cake

 Just a quick, measure and mix for the filling.

The cake took a bit more effort and the mixer is required. Like I said, just a lot of measuring and dishes. It takes about an hour to bake, so you have time to do all those dishes….lol. It also needs to cool for 30 minutes, so you have time to dry and put the dishes away too!

Caramel Pecan Streusel Coffee Cake

After all of the dish washing and drying, you deserve a treat, a nice piece of Caramel Pecan Streusel Coffee Cake with a tall glass of milk or as the name suggests coffee. I chose the latter. Tim had the milk. We drizzled extra caramel sauce over the top, cause that’s how we roll, really we just wanted more caramel!

Caramel Pecan Streusel Coffee Cake

Either with milk, or coffee, breakfast or as a dessert, Caramel Pecan Streusel Coffee Cake is a sweet tooth lovers delight.

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Caramel Pecan Streusel Coffee Cake

  • Yield: 12 1x


  • Streusel:
  • 1 3/4 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup rolled oats ( not instant)
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
  • 1/2 cup sea salt caramel chips
  • Filling:
  • 1 cup brown sugar
  • 3/4 cup chopped pecans
  • 3 tablespoons dark cocoa powder
  • 1 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup sea salt caramel chips
  • Cake:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 3 3/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 cups buttermilk
  • 3/4 cup sour cream
  • 1 cup sea salt caramel chips


  1. Preheat oven to 350° F. Spray a 9″x13″ baking pan,with non-stick cooking spray. Line pan with a sheet of parchment paper (leaving long edges for easy removal later) and spray parchment paper.
  2. Streusel topping:
  3. Whisk all of the dry ingredients together in a medium bowl until combined. Place all ingredients into a food processor bowl and add butter. Pulse mixture until moist and has texture of pebbles. Alternately: cut the butter into small bits, add to bowl, and use your fingers to mix. Set aside.
  4. Filling:
  5. Whisk all of the ingredients together in a small bowl until combined. Set aside.
  6. Cake Batter:
  7. Using a mixer (stand or hand), beat the butter and sugars together in a large bowl until they are well-combined, 3-4 minutes. Beat in the vanilla and one egg at a time until light and fluffy.
  8. In a medium bowl whisk the flour, baking powder, and salt together, set aside
  9. Measure buttermilk into a glass measuring cup and add sour cream, stir until blended.
  10. Beat the dry mixture into the butter sugar mixture in thirds, alternating with the wet mixture, until just combined. Gently fold in the salted caramel chips
  11. Scoop half of the batter into the prepared pan and smooth evenly.
  12. Scatter the filling mixture evenly over the batter.
  13. Add the remaining batter on top of the filling in dollops, then using an off-set spatula or knife, gently spread it over the filling. Run a skewer, through the batter a few times to swirl the filling a bit.
  14. Scatter the streusel over the top of the whole thing
  15. Place pan into the preheated oven and bake for 60 minutes, or until the streusel is golden and a toothpick or skewer inserted in the center should come out clean.
  16. Allow to cool for 30 minutes before cutting,using the parchment paper “handles” to lift it from the pan.
  17. Store completely cooled cake wrapped, at cool room temperature, for up to 5 days.


The 12 serving size is a large piece. May be cut smaller.
Maybe drizzled with caramel sauce.


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