Let me hear in the morning of your steadfast love, for in you I trust. Make me know the way I should go, for to you I lift up my soul. Psalm 143:8

it’s no secret that brunch is my favorite meal of any day! brunch is always served with friends or family and always feels like a mini celebration. i probably mention this a lot….but my husband doesn’t love cinnamon rolls, which was devastating to me. I grew up with cinnamon rolls and a bakery in alaska that sold sticky buns with caramel and pecans. I still dream of them! This breakfast or anytime of the day treat is such a great combination of cinnamon and pecans. It gives me the sense of a cinnamon roll with the toasted pecans and i’m in heaven! your brunch gals or family will be so thrilled to have this as part of their brunch menu!

brunch can be fancy or more rustic and this cake is definitely more of a rustic comfortable vibe! it pairs well with a breakfast casserole and if you’re in the south you definitely need some grits on the side! i can’t wait to see pictures of the brunch spreads you have with this as the sweet treat!

alternatives

do not worry! if you have a friend or family member with a nut allergy, just leave out the nuts! The streusel and glaze can carry the team on this one. sorghum flour is one of my favorites for adding extra depth and warmth to desserts, but if you don’t keep it in the pantry just use more GF AP flour or almond flour!

steps

You need to start with the streusel so you can get it in the fridge to help it set! Cold butter helps ensure the streusel remains chilled quickly in the fridge, while you assemble the rest of the components. Combine together the flour, sugar and salt in a bowl, then cut in the butter until you have small chunks of streusel. Add in the chopped pecans. The filling is so easy! just whisk those ingredients together and set to the side.

preheat that oven to 350 degrees and grease a bundt pan either with a removable bottom or just use a regular one! I prefer the removable bottom to maintain the streusal layer on top without damage when transferring out of the pan. Cream the butter and sugar in the mixer with the paddle attachment and beat in the eggs one at a time. Add vanilla and salt and beat until light and fluffy. slowly add the flour mixture and add yogurt and oatmilk.

Next you’ll start the assembly! take half of the batter and pour into the pan. top that layer with all of the fillling! It’ll seem like a lot. Then top with the rest of the batter. Next add the streusel! It will also seem like too much, but i promise it’s not! Bake for close to an hour at 350 degrees!

whisk the glaze ingredients together and make sure to not pour over until the cake is good and cooled! Serve and enjoy!

Lastly, if you make the pecan coffee cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear about everyone’s adventure and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes/adventures you all have made is my favorite thing to do and keeps me motivated to continue to provide you guys with amazing recipes!