I love this toasted and smeared with butter. Another recipe from my Mom, Im pretty sure she got this one from Taste of Home.


Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Recipe type: Dessert / Breakfast
Serves: 8


  • 2 cups flour
  • 1 1⁄4 cups granulated sugar, divided
  • 3 teaspoons baking powder
  • 3 1⁄2 teaspoons cinnamon, divided
  • 1 1⁄4 teaspoons salt
  • 2 eggs
  • 1 cup buttermilk
  • 1⁄3 cup vegetable oil
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup finely chopped pecans
  • 2 cups powdered sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk


  1. Preheat oven to 350 degrees F and grease a 9×5 inch loaf pan.
  2. In a medium bowl combine flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt.
  3. In a second bowl combine eggs, buttermilk, oil, and vanilla and mix well. Add dry ingredients to wet ingredients and mix until just combined and smooth (don’t overmix).
  4. Spread half of the batter into your prepared pan. In a small bowl whisk together remaining cinnamon and sugar and pecans. Sprinkle half of cinnamon mixture over the batter in the pan. Use a knife to gently swirl cinnamon sugar into batter.
  5. Top with remaining batter, then sprinkle remaining cinnamon mixture over the top.
  6. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean except for a few crumbs (no wet batter). Cool for 10 minutes before removing from pan to a wire rack.
  7. Whisk together all frosting ingredients. Drizzle over coffee cake and serve.
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