Cinnamon Crunch Coffee Cake

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Perfectly sweet coffee cake with a cinnamon crunch middle and topping made with pecans.  Ideal with your favorite cuppa!

Cinnamon Crunch Coffee Cake

I’ve been kind of lax in sharing new recipes lately.

Does it help if I apologize with a recipe for great new cake … that you can eat for BREAKFAST??

Cinnamon Crunch Coffee Cake An Affair from the Heart

I knew I wanted to make something I didn’t have on my blog — and I have many breakfast/brunch recipes but no coffee cakes?  How did that happen?

I grabbed out an old church cookbook from 1990, and started flipping.  Most coffee cakes are made in a 9×13, and with our family being reduced from 6 to 4 recently, I didn’t need that much cake around.  Sure, I could have cut it in half, but I looked at the recipes for 8×8 pans first.

Cinnamon Crunch Coffee Cake

When I happened upon this recipe I knew this was it!  “Filled” Cinnamon Coffee Cake it was called.  That little layer of topping sandwiched in between two layers of cake.

Cinnamon Crunch Coffee Cake

And that TOPPING!!  Crunchy, sweet and full of chopped pecans.

Cinnamon Crunch Coffee Cake

Pair it with your favorite cuppa  … me, myself?  I am a black coffee girl … pretty low maintenance.

Cinnamon Crunch Coffee Cake

With these basic ingredients, you could have this for breakfast tomorrow!

Yield: 8

Cinnamon Crunch Coffee Cake

Cinnamon Crunch Coffee Cake on a white plate with a cup of coffee on a table

Perfectly sweet coffee cake with a cinnamon crunch middle and topping made with pecans. Ideal with your favorite cuppa!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • [i]For the Cake:[/i]
  • 1/2 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 1 1/2 cup flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • [i]For the Topping:[/i]
  • 1/2 cup brown sugar
  • 2 Tablespoons flour
  • 1 Teaspoon cinnamon
  • 1/2 cup chopped pecans
  • 2 Tablespoons melted butter


  • Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick cooking spray.
  • Prepare the topping by mixing ingredients together until crumbly. Set aside.
  • Cream together shortening and egg, add in sugar and vanilla and cream together until smooth. Sift together flour, baking powder, salt and cinnamon. Add sifted ingredients to sugar mixture, alternating with milk. Stir until incorporated.
  • Spread half of the cake batter into the bottom of the baking dish. top with half of the topping mixture, top that with the rest of the batter, and complete with the other half of the topping.
  • Bake for 30 minutes. Serve warm.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 417Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 39mgSodium: 293mgCarbohydrates: 52gFiber: 2gSugar: 30gProtein: 5g

    Nutrition isn't always accurate.

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    1. I started collecting cookbooks from a mail service book club. I got a lot of them but never really read them. Then I started hitting the yard sales and found so many old cookbooks from churches and junior leagues. Those are so much better!! Full of real tips, real food, and the stories are so interesting to read. My MIL has such a large collection from Mississippi, Kentucky, and Louisiana that I will inherit!!! Of all your recipes, I can’t believe you didn’t have a coffee cake either. I love a good coffee cake and can’t wait to try this one and all those crunchy toppings and pecans!

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