The Ultimate Sara Lee Pecan Coffee Cake Recipe (Copycat)

A Taste of Nostalgia: The Sara Lee Pecan Coffee Cake

Indulge in the comforting flavors of a classic breakfast treat with our homemade Sara Lee Pecan Coffee Cake recipe. This beloved dessert has been a staple in many households for years, and now you can recreate it in the comfort of your own kitchen.

What Makes This Recipe Special

• Buttery crumb topping: Our recipe features a rich, buttery crumb topping that’s sure to satisfy your cravings.
• Rich pecan topping: A generous helping of pecans adds a delightful crunch and flavor to each bite.
• Irresistible glaze: A sweet and sticky glaze brings everything together, making this coffee cake impossible to resist.

With just a few simple ingredients and some easy preparation, you’ll be enjoying a homemade Sara Lee Pecan Coffee Cake in no time. Perfect for a quick breakfast or brunch, this recipe is sure to become a family favorite.

Get Started

Preheat your oven to 180°C (350°F). Mix together 240 g (1 cup) of all-purpose flour, 120 g (1/2 cup) of granulated sugar, and 1 teaspoon of baking powder. Add in 115 g (1/2 cup) of unsalted butter, melted, and 2 large eggs. Stir until combined, then fold in 120 g (1 cup) of chopped pecans.

Sara Lee Pecan Coffee Cake Recipe Card

This recipe card provides a quick reference for ingredients and instructions to make a delicious Sara Lee Pecan Coffee Cake.

Ingredients:

• 240 g / 1 cup granulated sugar
• 120 g / 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 280 g / 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 120 g / 1 cup chopped pecans

Instructions:

1. Preheat oven to 180°C / 350°F.
2. Mix wet ingredients, then combine with dry ingredients and pecans.
3. Pour into a greased pan and bake for 35-40 minutes.

For a printable recipe, click the link below to access the full Sara Lee Pecan Coffee Cake Recipe and instructions. This coffee cake recipe card is a convenient reference for making a tasty breakfast or brunch treat.

Everything You Need

This recipe aims to recreate the beloved Sara Lee Pecan Coffee Cake, a classic treat known for its moist crumb and delightful pecan topping. Here’s what you’ll need to get started:

• Dry Ingredients:
1. 240 g / 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/4 teaspoon salt
• Wet Ingredients:
1. 170 g / 3/4 cup granulated sugar
2. 120 g / 1/2 cup unsalted butter, softened
3. 2 large eggs
4. 1 teaspoon vanilla extract
5. 120 ml / 1/2 cup buttermilk
• Pecan Topping:
1. 120 g / 1 cup chopped pecans
2. 60 g / 1/4 cup packed light brown sugar
3. 30 g / 2 tablespoons all-purpose flour
4. 30 g / 2 tablespoons unsalted butter, melted

Optional:

• 1 teaspoon ground cinnamon, added to the pecan topping for extra warmth
• 1/4 cup chopped walnuts, mixed with the pecans for additional crunch

Step-by-Step Baking Instructions for Sara Lee Pecan Coffee Cake Recipe

Follow these clear and concise instructions to achieve the perfect Sara Lee Pecan Coffee Cake.

1. Preheat your oven to 180°C (350°F). This will ensure even baking and a perfectly golden-brown crust.
2. Mix the dry ingredients: In a large bowl, whisk together 240 g / 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
3. Combine the wet ingredients: In another large bowl, use an electric mixer to cream together 120 g / 1/2 cup unsalted butter, softened, and 240 g / 1 cup granulated sugar until light and fluffy.
4. Add eggs and vanilla extract: Beat in 2 large eggs and 1 teaspoon pure vanilla extract until well combined.
5. : With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with 240 ml / 1 cup buttermilk, beginning and ending with the dry ingredients. Beat just until combined.
6. : Stir in 120 g / 1 cup chopped pecans.
7. : In a small bowl, mix together 60 g / 1/2 cup all-purpose flour, 60 g / 1/2 cup granulated sugar, and 60 g / 1/2 cup cold unsalted butter, cut into small pieces, until crumbly.
8. : Pour the batter into a greased and floured 23 cm / 9-inch round cake pan. Sprinkle the streusel topping evenly over the batter.
9. : Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
10. : Transfer the coffee cake to a wire rack to cool completely.
11. : Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.

Helpful Tips for Achieving the Perfect Coffee Cake:

• Make sure to not overmix the batter, as this can result in a dense coffee cake.
• Use high-quality ingredients, such as fresh nuts and real vanilla extract, for the best flavor.
• Don’t overbake the coffee cake – it should be lightly golden brown and still slightly tender in the center.
• Let the coffee cake cool completely before slicing and serving to ensure it retains its texture and flavor.

Pro Tips for Baking Perfection

To achieve a Sara Lee Pecan Coffee Cake that rivals the original, follow these expert tips. First, ensure your ingredients are at room temperature, including the 240 g / 1 cup of unsalted butter and 300 g / 1 3/4 cups of granulated sugar.

• Use a combination of brown sugar (150 g / 3/4 cup) and granulated sugar for a richer flavor profile.
• Don’t overmix the batter, as this can lead to a dense coffee cake. Stop mixing once the ingredients are just combined.
• Toast the 120 g / 1/2 cup of pecans in a 180°C / 350°F oven for 5-7 minutes to enhance their flavor and texture.

Common Pitfalls to Avoid

Avoid overbaking, as this can cause the coffee cake to dry out. Bake at 180°C / 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Also, be careful not to overdo it with the pecans – while they’re a key component, too many can make the coffee cake feel heavy and overwhelming.

By following these pro tips and being mindful of common pitfalls, you’ll be well on your way to creating a truly exceptional Sara Lee Pecan Coffee Cake.
Remember, practice makes perfect, so don’t be discouraged if it takes a few attempts to get it just right.

Get Creative: Ingredient Substitutions

Love the idea of Sara Lee Pecan Coffee Cake but want to tweak it to your taste? Go ahead, get creative! Here’s how to swap out ingredients and make this classic your own.

Nuts About Pecans?

Pecans are a signature flavor, but feel free to experiment. Try substituting with:

• Walnuts (240 g / 1 cup)
• Hazelnuts (240 g / 1 cup)
• Almonds (240 g / 1 cup)

Coffee Cravings

For a more intense coffee flavor, use:

• strong brewed coffee (240 ml / 1 cup)

Sweeten the Deal

Adjust the sweetness to your liking. Consider:

• brown sugar (120 g / 1/2 cup) for a deeper, caramel-like flavor
• honey (120 ml / 1/2 cup) for a touch of floral sweetness

Optional Additions

• Dried cranberries or cherries (60 g / 1/4 cup) for a burst of fruity flavor
• Chocolate chips (120 g / 1/2 cup) for a decadent twist

Flavor Variations: Beyond the Classic

Take the Sara Lee Pecan Coffee Cake to new heights with these exciting twists on the traditional recipe.

1. Maple Walnut Delight

Replace pecans with 120g/1 cup of chopped walnuts and add 60g/1/4 cup of pure maple syrup to the batter. This variation adds a rich, velvety texture and a hint of sweetness.

2. Cinnamon Swirl Coffee Cake

Introduce a cinnamon swirl by mixing 15g/2 tsp of ground cinnamon into the batter and topping it with a cinnamon-sugar mixture (30g/2 tbsp sugar, 7.5g/1 tsp cinnamon). Bake for 5-7 minutes longer, or until golden brown.

3. Espresso Chocolate Chip Coffee Cake

Add 60g/1/2 cup of dark chocolate chips and 15g/1 tsp of instant espresso powder to the batter. This mocha-flavored coffee cake is perfect for coffee lovers.

4. Orange Pecan Coffee Cake

Infuse the batter with 20g/2 tbsp of orange zest and 30g/2 tbsp of orange juice. Top with a pecan streusel and bake for 5-7 minutes longer, or until golden brown.

Storage and Shelf Life: Keeping it Fresh

To maintain the freshness and flavor of your Sara Lee Pecan Coffee Cake, proper storage is essential. At room temperature, the coffee cake can be stored for up to 2 days. For longer storage, refrigerate at 4°C / 39°F for up to 5 days or freeze at -18°C / 0°F for up to 2 months.

• Room temperature: 2 days
• Refrigerated: 5 days
• Frozen: 2 months

When reheating, ensure the coffee cake reaches a minimum internal temperature of 74°C / 165°F. If frozen, thaw overnight in the refrigerator before reheating. Consume reheated coffee cake within 1 day for optimal food safety.

Troubleshooting Common Baking Issues

Even the best bakers encounter the occasional mishap in the kitchen. But don’t worry, here are some common problems you might face while baking your Sara Lee Pecan Coffee Cake, along with simple solutions to help you achieve baking perfection:

Cake is too dry

• Possible cause: Oven temperature too high or baking time too long.
• Solution: Reduce oven temperature by 10-15°C (18-27°F) and check for doneness a few minutes earlier than the recipe indicates. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Cake is too dense

• Possible cause: Overmixing the batter.
• Solution: Mix ingredients just until combined. Overmixing develops gluten, resulting in a tough texture.

Pecan topping is burnt

• Possible cause: Oven temperature too high or pecans are too close to the heating element.
• Solution: Lower the oven temperature slightly or move the cake rack to a lower position.

Cake doesn’t rise properly

• Possible cause: Leavening agent (baking powder or soda) is old or inactive.
• Solution: Use fresh leavening agents and ensure they are properly measured.

Nutritional Information: Know What You’re Eating

Understanding the nutritional content of your favorite treats is essential for making informed choices. Here’s a breakdown of the approximate nutritional values per serving of our Sara Lee Pecan Coffee Cake Recipe:

• Per serving (1 slice, approximately 57g):
• Calories: 240-260 (°C: 118-140°F)
• Protein: 3-4g
• Carbohydrates: 30-35g
• Fat: 12-14g
• Sodium: 250-300mg

This recipe is not suitable for gluten-free (GF), dairy-free (DF), or vegan diets due to its ingredients. However, it can be adapted to accommodate dietary restrictions with some modifications.

Key Takeaways: Baking Success in a Nutshell

Cracking the code for a Sara Lee Pecan Coffee Cake masterpiece is easier than you think! Here are the secrets to a moist, flavorful, and perfectly textured cake:

1. Room Temperature Butter: Ensure your butter is at room temperature for optimal blending and a light, airy crumb.
2. Don’t Overmix: Overmixing the batter can develop too much gluten, resulting in a tough cake. Mix just until the ingredients are combined.
3. Even Pecan Distribution: Press the pecans evenly into the batter for a consistent pecan-to-cake ratio throughout each slice.
4. Gentle Baking: Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations and impact the cake’s rise.
5. Test for Doneness: A wooden skewer inserted into the center should come out clean when the cake is fully baked.

Follow these tips, and you’ll be rewarded with a Sara Lee Pecan Coffee Cake that’s as delicious as the bakery version!

From the Baker’s Notebook

This Sara Lee Pecan Coffee Cake Recipe has been a labor of love for me. I remember the first time I made it, the aroma of toasted pecans and sweet coffee cake filled my kitchen, and I knew I had a winner.

One of the key elements that sets this recipe apart is the use of high-quality pecans. I always recommend using fresh, unsalted pecans for the best flavor. If you’re looking for a substitute, walnuts or hazelnuts work beautifully as well.

When it comes to the streusel topping, don’t be tempted to skip it! The combination of brown sugar, flour, and cold butter creates a crunchy, sweet topping that complements the coffee cake perfectly.

As an expert baker, I always recommend using a combination of all-purpose and bread flour for the best texture. The bread flour adds structure and chew, while the all-purpose flour provides a tender crumb.

Finally, don’t overmix the batter! A few lumps are okay, but overmixing can lead to a dense, tough coffee cake. Mix the wet and dry ingredients separately and gently fold them together until just combined.

Enjoy Your Homemade Sara Lee Pecan Coffee Cake!

With your freshly baked Sara Lee Pecan Coffee Cake Recipe complete, it’s time to indulge in the fruits of your labor. This delicious treat is perfect for serving at breakfast gatherings, brunches, or as an afternoon snack. Consider slicing the coffee cake and serving it alongside a warm beverage, such as coffee or tea, for the ultimate comfort experience.

• Serve warm, topped with a crumbly pecan streusel and a drizzle of sweet glaze.
• Pair with a rich and smooth coffee, brewed to a temperature of 93°C / 200°F, for a delightful morning pick-me-up.
• Share with friends and family, or wrap individual slices in plastic wrap or aluminum foil for a convenient on-the-go treat.

Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this homemade Sara Lee Pecan Coffee Cake Recipe is sure to impress. So go ahead, take a bite, and savor the sweet taste of baking success!