Pecan Crumble Coffee Cake

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Passed down from generation to generation, cast-iron skillets are an heirloom tool destined for more than just cornbread and cobblers. Using a cast iron wedge pan to create scone-like portions of this soft and moist Pecan Crumble Coffee Cake is the key to this recipe. Packed with Schermer Pecans, this one-layer wonder is the perfect combination of crunch and a fluffy crumb.

Looking for more pecan baking inspiration? Schermer Pecan’s has just launched the second edition of their well-loved holiday cookbook: Celebrating with Pecans: Our Collection of Holiday Recipes. Click the link to download a pdf featuring savory and sweet recipes like Pecan Sticky Toffee Pudding, Inside Out Pecan Sticky Buns with Sorghum Glaze, Pecan Puppy Chow (their version of the holiday Chex Mix). For those looking to try out something completely new, Schermer Pecan Flour is one of the most exciting specialty flours on the market. Naturally gluten and grain-free, it’s simply made of the finest pecans and nothing else, Try adding it to your favorite cookie, cake, or bread, recipe, subbing in ½ cup of pecan flour for an equal amount of all-purpose flour. Or you can incorporate it into your favorite press-in crusts for pie or cheesecakes.  

If you’re already planning your holiday gift list, consider gifting one of Schermer’s many pecan products, like their Baker’s Box. It’s the perfect supply of pecans for the artisan home baker, including 3 (12-ounce) bags of medium pecan pieces and 3 (12-ounce) bags of fancy pecan halves. Or you can take advantage of current fresh pecan harvest and buy by the case, parceling out individual pecan present bundles! Buying pecans at the peak of harvest promises the finest-tasting pecans. And there’s no need to rush to bake. Store your pecans in the freezer, and you can enjoy them throughout the year.


Pecan Crumble Coffee Cake
Makes 8 servings
  • ¼ cup (57 grams) butter, softened
  • ½ (8-ounce) package cream cheese, softened
  • ⅔ cup (133 grams) granulated sugar
  • 1 large egg
  • 1 cup plus 2 tablespoons (141 grams) all-purpose flour
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon (0.75 gram) kosher salt
  • ¼ cup whole milk
  • ½ teaspoon vanilla extract
  • 1 tablespoon (6 grams) ground cinnamon
  • Crumb Topping (recipe follows)
  1. Preheat oven to 350°F. Spray a 9-inch cast-iron wedge pan with cooking spray.
  2. In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating just until combined.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Spoon ⅓ cup batter into a small bowl, and stir in cinnamon. Pour remaining batter into wedges. Top each wedge with cinnamon batter, and swirl with a knife. Sprinkle with Crumb Topping.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool for 20 minutes before serving.

Crumb Topping
Makes ⅔ cup
  • 2 tablespoons (24 grams) granulated sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 2 tablespoons (28 grams) cold butter, cubed
  • ¼ cup (28 grams) finely chopped pecans
  1. In a small bowl, stir together sugar and flour. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Refrigerate until ready to use.


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    • Hi Maria!

      Thank you for reaching out! A non-stick scone pan would work great. Increase the bake temperature by 25 deg F and keep the bake time the same. Make sure that you test the cake with a wooden pick for doneness. Happy baking!


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