Sara Lee pecan coffee cake recipe is a fluffy, tender cake with a delightful, crunchy nut topping. The rich coffee flavor comes from adding coffee beans and browned butter.
This cake recipe is a wonderful make-ahead solution for busy holiday mornings.
The best part of this coffee cake recipe is that it doesn’t require yeast! Perfect for baking a coffee cake when you don’t have time to wait for the dough to rise.
The recipe makes 1 bundt pan worth of coffee cake — serves 12 to 16 people.
How to prepare Sara lee pecan coffee cake recipe?
Preparation Time: 15 minutes
Cook Time: 1 Hour
Servings: 12 to 16 people
Ingredients for Sara lee pecan coffee cake recipe:
- 250 g Pecan
- 150 g of Sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup confectioners sugar
- 100 g unsalted butter
- 4 Eggs
- 1 dl strong coffee
- 1 cup sour cream
- 1 teaspoon Oil
- Water
- 1 tablespoon Brown sugar
- 5 teaspoons Cinnamon
- 1 teaspoon Salt
- ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- Milk
Instructions for Sara lee pecan coffee cake recipe:
Step 1: Preheat the oven to 350 degrees F (175 degrees C).
Step 2: Grease and flour a bundt pan.
Step 3: In a bowl, mix the flour and baking soda. Set aside.
Step 4: In a separate large bowl, beat the butter until smooth using an electric mixer on medium speed. Beat eggs one at a time, then beat in sour cream, coffee, and oil until combined. Alternately add the dry ingredients and milk to the wet ingredients; mix until combined. Do not overmix.
Step 5: Pour batter into the prepared bundt pan.
Step 6: Bake in preheated oven for 1 hour or until a toothpick inserted in the center of the cake comes out clean.
Step 7: For a crunchier topping, place pecans into a skillet and toast over medium heat, stirring until lightly browned, about ten to 12 minutes.
Step 8: Mix browned pecans with confectioners, sugar, and cinnamon in a small bowl. When cooling the cake, cut around the edge so it will release from the pan easily without breaking. Carefully remove the cake from the pan.
Step 9: Place a layer of confectioners sugar on the bottom of a serving platter. Place cake on top and drizzle with caramel sauce if desired. Pour pecan topping over the cake and serve.
Recipe Tips:
1/4 teaspoon kosher salt – is fine; if you don’t have this, use regular salt, but kosher salt is coarser and will dissolve better.
1 tsp vanilla extract – use clear vanilla extract if you have it (you can buy it at most grocery stores). The flavor of clear vanilla is very strong, so a little bit goes far.
Nutrition Facts of Sara lee pecan coffee cake recipe
Scenario: 12 servings
| Nutrition | Amount |
|---|---|
| Calories | 1,426 |
| Fat | 62 g |
| Cholesterol | 582 mg |
| Carbohydrates | 162 g |
| Protein | 10 g |
5 Amazing Servings Idea for Sara lee pecan coffee cake recipe
1. Top a slice with a scoop of cool, sweet ice cream and drizzle it with chocolate syrup.
2. Cut into small squares and serve as a decadent after-dinner treat on elegant dessert plates.
3. Serve warm with a scoop of ice cream for an indulgent breakfast or brunch treat.
4. Top with a dollop of softly whipped cream and garnish the plate with fresh mint leaves for a lovely finish to any holiday meal or dinner party.
5. Serve as a chilled dessert with a scoop of vanilla bean ice cream and some dark chocolate bars on the side.
How much caramel sauce do you need for the recipe?
I would say at least 1/4 cup, maybe more. You don’t need as much if you use a thicker caramel sauce.
Is Sara Lee Coffee Cake, Pecan gluten-free?
It is gluten-free, as long as you use a gluten-free cake mix and baking mix. Gluten-free baking mixes are becoming more common, but they’re still not fully accepted by all food manufacturers.
If you use another cookie recipe, it will most likely be safe to eat.
How much sugar is in Sara Lee Coffee Cake, Pecan?
The nutrition info will differ depending on whether you use regular or low-fat milk. Regular milk is higher in calories and fat and lower in carbs, so it’s not a good idea to use this one if you’re counting calories. If you see that many other recipes use it, try low-fat milk instead.
Can Sara Lee Coffee Cake, Pecan be frozen?
Yes. It can’t hurt to put it in the freezer for later use; ensure it’s properly wrapped.
If you want to do this, make sure that you use freezer-safe containers.
Sara Lee Pecan coffee cake Discontinued?
This recipe for Sara Lee Pecan coffee cake is not discontinued. You might be able to find it on sale in your local grocery store.
Disadvantages of using Sara lee coffee cake recipe with other recipes
Sara lee pecan coffee cake recipe is not gluten-free. If you use wheat flour and regular sugar, it will be safe to eat.
The downside of this recipe is that there aren’t many alternatives for people with food allergies without changing the recipe.
Where to buy Sara lee pecan coffee cake?
You can purchase Sara Lee Pecan in tins and packets at most supermarkets. You can buy it online, but the common delivery time is between 1 to 5 days.
Conclusion
If you have recently finished a pecan pie or other dessert and are looking for an easy dessert recipe to make, Sara lee pecan coffee cake can help. Contrary to what many people might think when they hear the name, this coffee cake isn’t related to Sara Lee Pecan Pie. It is a coffee cake recipe that doesn’t require yeast to rise.
I hope this Sara Lee Pecan coffee cake was helpful. Please share it with your friends!
FAQs
Can I make Sara Lee Pecan Coffee Cake vegan?
Yes, you can make Sara Lee Pecan Coffee Cake vegan. You can use refined coconut oil instead of butter to grease the pan and flax seeds instead of eggs.
Can I use Sara lee pecan coffee cake recipe with other recipes?
Yes, you can swap in other ingredients and replace these with the ones that you prefer. Just remember to adjust the amount of sugar depending on what else you are using.
How do I make Sara Lee Pecan coffee cake gluten-free?
It is gluten-free, as long as you use a gluten-free cake mix and baking mix. Gluten-free baking mixes are becoming more common, but they’re still not fully accepted by all food manufacturers.
Does Sara Lee Pecan coffee cake taste good?
Yes, it does. Many people enjoy it very much. Most people think of it as a dessert and not a coffee cake.
What is the difference between Sara lee pecan coffee cake and Sara Lee Pecan pie?
There is no difference between these two recipes; they are known as pecan pie. However, the recipe name will change depending on the brand you use. Sara Lee Pecan Pie and Sara Lee Pecan Coffee Cake are the same recipes.
How do I make Sara lee pecan coffee cake recipe?
The instructions are very simple; mix the dry ingredients first, then add the wet ones. Mix until everything is combined, and you’re done! You don’t need to knead or rise this cake, so it’s quick and easy to make.
How can I Store my Sara Lee Pecan Coffee Cake?
Suppose you want to use Sara lee pecan coffee cake recipe call ahead. If you plan on storing it for a long time, put an aluminum foil-lined pan in the freezer so your cake won’t get soggy. This is particularly helpful if you plan to use it over a few days.
Can I Freeze Sara Lee Pecan Coffee Cake?
Yes, this can be frozen. Ensure it’s properly wrapped and placed in the freezer for no longer than 3 months.
Hi, I’m Mary, and I’m a cake maker here at the Cakerecipehome.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!