Meet your new Christmas morning breakfast! I know that’s a bold statement, but this coffee cake is SO darn good (and just a little healthier than your traiditional- which is a bonus, right?!). It’s moist and fluffy, with a hint of orange and a signature crunchy, cinnamon sugar crumble topping laced with pecans.
It’s easy enough to make both cake and glaze ahead so it’s ready for Christmas morning (I keep it on the counter wrapped tight with plastic wrap)… and the glaze!
Glaze is SO darn easy- make sure to sift your powdered sugar if it’s clumpy, but other than that- it takes less than five minutes and adds the most delicious topping to your (could be dessert) Christmas morning breakfast. Enjoy!
Orange Pecan Coffee Cake with eggnog glaze
Makes 1 8×8″ (thicker) or 9×9″ (thinner) pan (9-12 pieces)
Dry:
1 cup all-purpose flour or gluten-free flour
1/2 cup almond flour
1/4 cup brown sugar
1/4 cup cane sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Wet:
1/2 cup sour cream or greek yogurt
1/3 cup melted coconut oil (or butter)
2 tbsp orange juice
1 tsp vanilla extract
zest of 1/2 orange (save the other half for the glaze!)
2 eggs
For topping-
1/2 cup chopped pecans
1/2 cup sugar
1 tsp cinnamon
2 tbsp all-purpose flour
2 tbsp melted coconut oil (or butter)
For glaze:
1/4 cup eggnog
1 cup powdered sugar
zest of 1/2 orange
1. Whisk eggnog and orange zest. Using a mixer or by hand, slowly whisk in powdered sugar until a glaze forms. If desired, chill in fridge to thicken.
- Preheat oven to 350. Grease a square baking dish (I used a 9×9″ in the photos, so they’re a little thinner- an 8×8″ will produce a thicker cake!).
- In a small bowl, combine flours, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large bowl, whisk wet ingredients until combined.
- Fold dry ingredients into wet (do not overmix)- mixture will be fairly thick. Spread into baking pan.
- To make topping, combine chopped pecans, sugar, cinnamon and flour in a small bowl. Stir in coconut oil to make a crumble. Top batter with crumble.
- Bake in oven for 28-30 minutes for a larger (9×9″ pan) or 30-35 for a smaller (8×8″ pan), until a toothpick comes out clean. Let cool and drizzle with glaze.
Orange Pecan Coffee Cake with orange eggnog glaze
Ingredients
Dry:
1 cup all-purpose flour or gluten-free flour
1/2 cup almond flour
1/4 cup brown sugar
1/4 cup cane sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Wet:
1/2 cup sour cream or greek yogurt
1/3 cup melted coconut oil (or butter)
2 tbsp orange juice
1 tsp vanilla extract
zest of 1/2 orange (save the other half for the glaze!)
2 eggs
For topping-
1/2 cup chopped pecans
1/2 cup sugar
1 tsp cinnamon
2 tbsp all-purpose flour
2 tbsp melted coconut oil (or butter)
Instructions
- Preheat oven to 350. Grease a square baking dish (I used a 9×9″ in the photos, so they’re a little thinner- an 8×8″ will produce a thicker cake!).
- In a small bowl, combine flours, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large bowl, whisk wet ingredients until combined.
- Fold dry ingredients into wet (do not overmix)- mixture will be fairly thick. Spread into baking pan.
- To make topping, combine chopped pecans, sugar, cinnamon and flour in a small bowl. Stir in coconut oil to make a crumble. Top batter with crumble.
- Bake in oven for 28-30 minutes for a larger (9×9″ pan) or 30-35 for a smaller (8×8″ pan), until a toothpick comes out clean. Let cool and drizzle with glaze.
Notes
For glaze:
1/4 cup eggnog
1 cup powdered sugar
zest of 1/2 orange
1. Whisk eggnog and orange zest. Using a mixer or by hand, slowly whisk in powdered sugar until a glaze forms. If desired, chill in fridge to thicken.
+ view comments . . .