The Sunday Morning Pecan Coffee Cake
The Sunday Morning Pecan Coffee Cake
A cozy, cinnamon-pecan coffee cake made with sprouted oat flour, organic Greek yogurt, and maple-sweetened crumble for the perfect warm, comforting bite. Clean ingredients, no seed oils — just a nostalgic, Sunday-morning kind of bake.
There’s something about a slow Sunday morning that just asks for a warm, cinnamon-pecan coffee cake on the counter. No rush, no alarms, just the smell of butter and cinnamon filling the house while you sip something warm and let the day unfold a little slower than usual.
That’s where this recipe was born.
I wanted a coffee cake that felt nostalgic — like something your grandma might’ve made — but cleaned up in the ways that matter: better flour, better fats, real ingredients, and a crumble topping that stays crunchy without relying on refined sugar or canola oil.
So this is my upgraded version: still indulgent, still cozy, but made with sprouted oat flour, grass-fed butter, mineral-rich sugars, and organic Greek yogurt to keep it tender and moist without needing sour cream or seed oils.
It’s the kind of bake that makes your kitchen feel alive.
Why Sprouted Oat Flour Makes This Coffee Cake a Win
Sprouted oats are one of my favorite “little upgrades” that go a long way:
Sprouting helps break down phytic acid, making oats easier to digest.
It gives the flour a naturally sweeter, toastier flavor — perfect for coffee cake.
The texture it creates is so soft and tender you’ll swear it came from a bakery.
Most people wouldn’t even guess this cake is made without wheat. It has the same structure and crumb you want in a traditional coffee cake, but with whole-food ingredients your body can actually use.
Greek Yogurt for the Perfect Tender Crumb
I tested this with both sour cream and yogurt, and I actually prefer the Greek yogurt version.
It adds:
A subtle tang
Beautiful moisture
Extra protein
The fluffiest crumb texture
And unlike most store-bought coffee cakes, this one needs zero gums, preservatives, or industrial shortenings to get that perfect bite.
Just yogurt, butter, eggs, sprouted flour, and wholesome sweeteners doing their job.
The Pecan Crumble That Makes the Whole Thing Sing
If you’re like me, the crumble topping is the best part of a coffee cake. It has to be crunchy, buttery, and just sweet enough — without turning into a sugar bomb.
This one gets its flavor from:
Coconut sugar or maple sugar (both caramel-like and more mineral-rich than refined sugar)
Toasted pecans for that deep nutty bite
Grass-fed butter for richness
Ceylon cinnamon for warm, cozy spice
Sprinkle half in the middle and the rest on top, and you’ll get that perfect swirl when you slice into it.
A Better-For-You Coffee Cake That Still Tastes Like the Real Deal
I always say this: healthier food should still taste incredible. It shouldn’t feel like a compromise.
This cake is:
✔️ Made without seed oils
✔️ Wheat-free (can be gluten-free with GF sprouted oat flour)
✔️ Refined-sugar-free
✔️ Made with digestion-friendly sprouted grains
✔️ Still classic, nostalgic, and insanely good
Bethany and I love serving this when friends come over. It’s one of those recipes where the whole room goes quiet after the first bite — the universal sign that your bake is a win.
And as soon as Greylan gets older, this will definitely be one of our “weekend traditions.” A slice of warm coffee cake, the house still quiet, sunlight coming through the window… those are the moments I want him to remember.
Tips to Make It Perfect Every Time
If you want that golden, soft coffee cake texture:
Use room temperature butter when creaming with the maple sugar
Don’t overmix when you add the dry ingredients
Check the cake around 40 minutes — oat flour browns faster
Toast the pecans first to deepen the flavor
Let the cake cool at least 10 minutes before slicing
None of this is complicated — but it makes all the difference.
A Warm, Cozy Treat for Every Season
This coffee cake shines year-round:
Sunday brunch
Holiday mornings
Baby showers
Friend gatherings
Slow evenings with a cup of raw milk latte
It’s one of those recipes you come back to over and over… the comforting, reliable kind that lives in your recipe binder forever.
Watch me make this recipe step-by-step on Instagram.
Step-by-Step: The Sunday Morning Pecan Coffee Cake
1) Get set up (so everything comes together fast)
Preheat your oven to 350°F (175°C) and grease a 9×13 ceramic or stainless-steel baking dish (butter works great here).
Pull your butter out early so it’s softened — that’s what gives you that fluffy, classic coffee cake texture.
2) Whisk the dry ingredients
In a medium bowl, whisk together:
2 cups sprouted oat flour
1 tsp aluminum-free baking powder
3/4 tsp baking soda
1/2 tsp real salt
Set aside.
3) Cream the butter + sugar (this is the “lift”)
In a large bowl, beat:
1 cup (2 sticks) softened grass-fed butter
3/4 cup maple sugar (or the coconut sugar + maple syrup option)
Beat until it looks lighter in color and fluffy (you’re adding air here — that’s the whole point).
4) Add eggs, then yogurt + vanilla
Add 2 eggs, one at a time, mixing after each.
Then mix in:
1 cup whole-milk Greek yogurt
1 1/2 tsp vanilla extract
It’ll look creamy and thick — perfect.
5) Fold in the dry mix (don’t overthink it)
Add the dry ingredients to the wet and fold until just combined.
Stop when you don’t see dry flour streaks anymore — overmixing is how coffee cake gets tough.
6) Make the pecan crumble topping
In a small bowl, mix:
1/2 cup coconut sugar or maple sugar
1 cup chopped pecans (toast them lightly if you want extra flavor)
1 tsp Ceylon cinnamon
2 Tbsp melted grass-fed butter
Stir until crumbly and evenly coated.
7) Assemble the layers (this is what makes it “coffee cake”)
Spread half the batter into your greased dish (it’s thick — use a spatula).
Sprinkle half the topping evenly over the batter.
Add the remaining batter (dollop it around, then gently spread).
Finish with the rest of the topping.
first batter layer in the pan
topping layer
final batter layer (before topping)
fully assembled cake ready for the oven
8) Bake
Bake for 45–55 minutes, until a toothpick in the center comes out clean.
Sprouted oat flour can brown a bit faster, so start watching it around the 40-minute mark.
9) Cool, slice, and serve
Let it sit at least 10 minutes before slicing (it sets as it cools).
Best served warm — ideally with a raw milk latte or something maple-y.
Ready to Bake?
Scroll down for the full recipe card, ingredient list, serving multiplier, and clear step-by-step instructions. And if you make it, tag me — I love seeing these recipes come alive in your kitchens.
The Sunday Morning Pecan Coffee Cake
A warm, cozy, cinnamon-pecan coffee cake made with sprouted oat flour, organic Greek yogurt, and a maple-kissed pecan crumble. Clean ingredients, no seed oils — just a comforting, Sunday-morning kind of bake.
Ingredients
- Cake
- Pecan Crumble Topping
Instructions
- Preheat the oven. Set oven to 350°F (175°C). Grease a 9×13 ceramic or stainless-steel baking dish.
- Mix the dry ingredients. In a medium bowl, whisk sprouted oat flour, baking powder, baking soda, and salt.
- Cream the butter + sugar. In a large bowl, beat softened grass-fed butter and maple sugar until light and fluffy. Add eggs one at a time, then stir in Greek yogurt and vanilla.
- Combine the batter. Fold dry ingredients into the wet mixture until just combined. The batter will be thick — perfect for coffee cake.
- Make the pecan topping. In a small bowl, mix coconut sugar, pecans, cinnamon, and melted butter until crumbly.
- Assemble the cake. Spread half the batter into the baking dish. Sprinkle half the topping over it. Add remaining batter, then finish with remaining topping.
- Bake. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean. Sprouted oat flour browns a little faster — keep an eye on it after 40 minutes.
- Cool & serve. Let sit for at least 10 minutes before slicing. Enjoy warm with a raw milk latte or maple cappuccino.
Notes & Substitutions
- Sprouted oat flour: Gives better digestion, softer texture, and a naturally sweet, cozy flavor.
- Maple sugar: Caramel flavor without refined sugar — coconut sugar works too.
- Greek yogurt swap: Can sub sour cream for a richer, denser cake.
- Dairy-free: Use coconut oil in the batter and a clean almond or cashew yogurt.
- Make ahead: Stays moist for 2–3 days; cover tightly or refrigerate.
- Freezer-friendly: Freeze slices individually for quick, cozy breakfasts.
Macros + Nutrition (Per Serving)
Approximate values based on sprouted oat flour, grass-fed butter, organic whole-milk Greek yogurt, maple or coconut sugar, pasture-raised eggs, and chopped pecans. Numbers are estimated for a 9×13 pan sliced into 12 servings. Exact values will vary slightly depending on brands and sweetener ratios used.
| Nutrient | Amount |
|---|---|
| Calories | ~390 |
| Protein | ~6 g |
| Carbs | ~34 g |
| Sugar | ~21 g |
| Fat | ~24 g |
| Saturated Fat | ~11 g |
| Fiber | ~2–3 g |
| Sodium | ~150 mg |
Note: Nutrition will shift based on whether you use more maple sugar vs. coconut sugar, how generous you are with the pecans, and how large you slice each piece. This is meant as a helpful ballpark for a cozy, real-food coffee cake — not a lab report.
Shop Our Kitchen
These are the exact tools and cozy, real-food staples we reach for when making The Sunday Morning Pecan Coffee Cake. Includes Amazon and affiliate links — all at no extra cost to you.
9×13 Ceramic Baking Dish
Our go-to non-toxic baking dish for coffee cakes — even browning, easy cleanup, and no sketchy coatings.
Stainless Steel Mixing Bowls
Lightweight, durable bowls for whisking dry ingredients, creaming butter and sugar, and folding the batter.
Hand Mixer
Makes it easy to get that light, fluffy creamed butter and maple sugar for the perfect coffee cake crumb.
Silicone Spatula Set
Non-toxic, heat-safe spatulas for scraping every bit of batter and gently spreading layers in the pan.
Unbleached Parchment Paper
Helps prevent sticking and makes lifting out slices easier — without chlorine or non-stick sprays.
Sprouted Oat Flour
The cozy, nutty base of this cake — easier to digest, better texture, and a gentle sweetness.
Organic Ceylon Cinnamon
Warm, sweet cinnamon flavor with lower coumarin — perfect for that classic coffee cake swirl and crumble.
Organic Pecan Halves
The star of the crumble — toast them lightly for extra depth and that buttery, nutty crunch on top.
FAQ
Yes — regular oat flour works, but sprouted oat flour is my first choice. Sprouting helps reduce some of the naturally occurring anti-nutrients in grains and can make the flour easier to digest. If you use regular oat flour, you may notice a slightly denser texture and you might need a splash more Greek yogurt or milk if the batter seems thick.
Absolutely. Organic whole-milk Greek yogurt gives protein and a little tang, but sour cream makes it extra rich and classic coffee cake–style. A clean, whole-milk plain yogurt also works — just avoid zero-fat options, gums, and artificial sweeteners. If using a thinner yogurt, reduce the amount slightly or add a touch more flour to keep the batter thick.
It can be. Oats themselves are naturally gluten-free, but they’re often processed in facilities with wheat. Use a certified gluten-free sprouted oat flour if you need to avoid gluten. The texture stays soft and tender, and most people won’t even know it’s made without wheat flour.
Yes, with a couple of tweaks. Swap the grass-fed butter in the batter and topping for coconut oil or a high-quality dairy-free butter, and use a thick coconut or cashew yogurt instead of Greek yogurt. The flavor will be slightly different (a little more coconut-forward if you use coconut oil), but still cozy and delicious.
You can usually cut the sweetener by about 25% without wrecking the texture, especially in the crumble. I like using a mix of maple sugar and coconut sugar for minerals and flavor. I don’t recommend swapping in stevia or sugar alcohols for this one — they can change both the crumb and that classic coffee cake taste.
Yes. The recipe is written for a 9×13, but you can use a slightly smaller pan for a thicker cake (add a few minutes to the bake time) or two 8-inch square pans and reduce the bake time a bit. A large cast iron skillet also works and gives amazing edges — just start checking for doneness on the earlier side since cast iron holds heat so well.
This cake stays moist for about 2–3 days covered at room temperature, or up to 4–5 days in the fridge. You can bake it the night before a brunch, let it cool completely, and warm slices gently in the oven or toaster oven the next morning. It also freezes well — slice, freeze individually, then reheat when a cozy craving hits.
Honestly — both. It’s still a treat, but made with sprouted oat flour, pasture-raised eggs, real butter, and yogurt instead of seed oils and ultra-processed ingredients. We’ll do it as a Sunday breakfast with coffee, or as a cozy dessert after dinner with friends. It’s all about context and what else you’re eating that day.
Yes — this is absolutely a family-style coffee cake. The flavors are classic: cinnamon, pecan, buttery crumb. No weird aftertastes from artificial sweeteners and no seed oils. It’s the kind of thing that disappears fast at brunch, and most people won’t realize it’s made with sprouted oat flour and better-quality fats.
