Pecan Spice Coffee Cake

Updated on January 17, 2020
Rhosynwen profile image

I come from a family that likes to be creative in the kitchen. I enjoy dreaming up new recipes, as well as putting a spin on old favorites.

Pecan Spice Coffee Cake with an optional glaze on top.
Pecan Spice Coffee Cake with an optional glaze on top. | Source
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I came up with this cake out of necessity. I had made a birthday cake that called for eight egg yolks, and I did not want to waste the egg whites that were left over. Since the stand mixer decided to give out a few months ago, I didn't have the ability to use the egg whites in a way that might first come to mind: meringues or angel food cake (no, beating egg whites until they are stiff is one thing I just won't do by hand). So, after some fruitless internet searching for an alternative dessert recipe that would utilize that many egg whites, I decided to concoct my own.

The side benefit from using all egg whites is that this cake is lower in fat than it might otherwise be. Of course, I must confess the topping adds most of those calories back into it but the nutty, spicy goodness is necessary for a good coffee cake. I added some cardamom to the topping as a means of giving some variety to the expected spice line-up. Cardamom is one of those rather under-appreciated spices that deserves to be used more often than it is. Its fragrant aroma and unique taste are an enhancement to anything to which it is added.

(Important note: Before making this cake, make sure you have a pan with a false bottom, such as a tube pan or spring-form pan. Because of the way the sugar in the topping caramelizes while baking, this cake would be quite difficult to remove from a regular cake pan without having it fall apart.)

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: Serves 14 moderate-sized pieces.


For the topping:

  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup pecan pieces
  • 3 tablespoons salted butter, melted

For the cake batter:

  • 1/2 cup salted butter, softened
  • 1 cup white sugar
  • 8 egg whites
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk

Photo Guide

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Step 2Step 3Step 4Step 5.1Step 5.2Step 5.3Step 5.4Step 5.5Step 6: How the cake should look right after it comes out of the oven.
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Step 4 | Source
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Step 5.1 | Source
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Step 5.2 | Source
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Step 5.4 | Source
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Step 5.5 | Source
Step 6: How the cake should look right after it comes out of the oven.
Step 6: How the cake should look right after it comes out of the oven. | Source


  1. Preheat the oven to 350°F. Grease and flour a tube pan or spring form pan.
  2. For the topping: In a small bowl, combine all of the dry ingredients for the topping. Blend in the melted butter with your fingers until the mixture forms medium-sized crumbs. Set aside.
  3. For the cake batter: In a large mixing bowl, cream the butter and white sugar together. In a separate bowl, beat the egg whites rapidly by hand for about 30 seconds. Add the egg whites to the butter and sugar and blend together. Stir in the vanilla.
  4. Combine the flour, salt, and baking powder in a bowl. Add these dry ingredients to the mixture in the large bowl a little at a time, alternating with the milk, until both the dry ingredients and milk are thoroughly blended into the mixture.
  5. Sprinkle 1/3 of the topping in the bottom of the pan. Pour 1/2 of the cake batter over it. Sprinkle another third of the topping onto the cake batter. Pour the remaining cake batter into the pan next, then sprinkle the last bit of the topping on the top.
  6. Place in the oven on the center rack and bake for 40 to 45 minutes. The sugar/nut topping will sink down into the cake as it cooks. The cake is done when a toothpick inserted into the cake comes out clean. (Make sure you are sticking the toothpick—or whatever else you are using to test the cake—midway between the side of the pan and the center tube if using a tube pan.)
  7. Let the cake cool for 10 minutes, then gently loosen the sides and slide the bottom/tube piece of the pan out. Allow the cake to continue to cool most of the way, then, while it is still just a little warm, slide a thin knife under the cake to loosen it from the bottom of the pan. (A spatula used for frosting cakes works well.) Invert the cake onto a cake plate. Most likely some of the topping will stick to the bottom of the pan since it caramelizes somewhat while cooking. Just gently scrape it off the pan and sprinkle it back onto the top of the cake.
Step 8: The cake after it has been cooled and placed inverted on a cake plate.
Step 8: The cake after it has been cooled and placed inverted on a cake plate. | Source


  • I used nonfat milk when I made this recipe, so if you are interested in cutting some more fat out of the cake, then use nonfat milk.
  • I realize cardamom is a spice many people do not keep on hand, and it can easily be omitted here if necessary. However, if you want to be adventurous and start using this spice, I suggest purchasing it in a small amount from a grocery store or specialty shop that sells it by the ounce. It is cheaper than buying a large prepackaged bottle of it, and it should last you a while, for a little of it goes a long way.
  • You can drizzle a little bit of glaze on top for looks if you like, though the cake is fine on its own.
  • This cake is good right after it is made, but is even better after sitting for about twelve hours. I would suggest that if you are making this for a breakfast or brunch to make it the night before you plan to serve it.

Pecan Spice Coffee Cake: This coffee cake makes a wonderful addition to any special meal, and is also good on its own with a fresh cup of coffee.
Pecan Spice Coffee Cake: This coffee cake makes a wonderful addition to any special meal, and is also good on its own with a fresh cup of coffee. | Source

© 2012 Rhosynwen


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    • Rhosynwen profile imageAUTHOR


      7 years ago

      Yes, I always enjoy coffee cake (or, to be honest, most any kind of cake!). I hope you will like this recipe if you decide to make it.

    • Audrey Baker profile image

      Audrey Baker 

      7 years ago from Arizona

      Like you, I don't like to waste food. Some great recipes can be the result of left over ingredients. When I started reading the story behind the recipe, I instantly wondered why you didn't make angel food cake - so it's funny you addressed that! I wouldn't want to beat them by hand either.

      A great coffee cake recipe is always appreciated!


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