Moist and crumbly cinnamon pecan coffee cake is easy to make with a buttery cinnamon and pecan streusel topping and maple glaze. The perfect no-fuss breakfast for holiday mornings.
2 cups all-purpose flour
1 packer Fleischmann’s® RapidRise™ Yeast
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup water
2 tablespoons oil
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, cold
1/2 cup roughly chopped pecans
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon maple extract
Combine 1 cup flour, dry yeast, sugar and salt in a large mixer bowl and stir until blended. Combine water and oil in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture with the egg and vanilla.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add remaining 1 cup flour. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally.
Using a rubber spatula spritzed with cooking spray, spread dough in greased 8 x 8-inch pan. (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until doubled in size, about 30 to 45 minutes.
While dough is rising, prepare Streusel Topping by mixing flour, sugar, brown sugar and cinnamon in a small bowl. Cut in butter with a pastry blender or two forks until very crumbly but with small pieces of butter still visible.
Sprinkle streusel topping over coffee cake and top with pecans. Bake in preheated 350°F oven for 35 to 45 minutes or until golden brown. Cool slightly on wire rack.
For frosting, combine powdered sugar, 1 tablespoon milk and vanilla in a small bowl. Add an additional tablespoon of milk if needed, to get a slightly thin frosting. Drizzle over coffee cake and serve.