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Pecan-Berry Coffee Cake

Pecan-Berry Coffee Cake

This scrumptious coffee cake recipe has a crumbly pecan topping and is speckled with blueberries or raspberries. You’ll never guess there’s apple in the berry coffee cake: it replaces some of the butter found in most coffee cakes and adds a decidedly sweet taste and moist crumb. This is a great recipe to serve at brunch and can be made the day before.


16 servings

Prep Time

30 minutes

Total Time

3 1/2 hours



  • 1cup all-purpose flour or white whole-wheat flour, plus 1 1/2 teaspoons, divided
  • 3tablespoons cornmeal
  • 1teaspoon baking powder
  • 1/2teaspoon salt
  • 3tablespoons butter, softened
  • 3tablespoons canola oil
  • 3/4cup sugar
  • 2large eggs
  • 1/3cup low-fat milk
  • 3tablespoons lemon zest
  • 1 1/2teaspoons vanilla extract
  • 1 1/2cups blueberries or raspberries, fresh or frozen (not thawed)
  • 3/4cup finely chopped peeled apple


  • 2tablespoons cold butter
  • 1/4cup sugar
  • 1cup chopped pecans


  1. Preheat oven to 350°F. Line an 8-inch-square pan with foil, leaving an overhang on all sides. Lightly coat the foil with cooking spray.
  2. To prepare cake: Whisk 1 cup flour, cornmeal, baking powder and salt in a medium bowl. Beat softened butter and oil in a large bowl with an electric mixer on high speed for 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat on medium-high until smooth, about 2 minutes. Add eggs, milk, lemon zest and vanilla and beat on medium-high until smooth, about 1 minute. Scrape down the sides. Add the flour mixture and beat on low speed just until incorporated.
  3. Place berries and apple in a small bowl, sprinkle with the remaining 1 1/2 teaspoons flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently fold in until just combined. Scrape the batter into the prepared pan, smoothing the top.
  4. To prepare topping: Combine cold butter and 1/4 cup sugar in a bowl. With two knives or a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.
  5. Bake the cake until a tester inserted in the center comes out clean and the nuts are a deep brown, 50 to 55 minutes.
  6. Let the cake cool in the pan on a wire rack for about 2 hours. Lift it out of the pan, using the edges of the foil, onto a cutting board, and cut into 16 squares. Use a spatula to lift the cake from the foil.


Bake, cool, cover in the pan and hold at room temperature for up to 1 day. Before serving, unwrap and heat at 300°F for about 20 minutes.

Nutrition Facts

Per serving (recipe makes 16 servings)

Calories 208kcal
Carbohydrate Total 24g
Total Sugars 15g
Added Sugars 13g
Fiber 2g
Total Fat 12g
Saturated Fat 3g
Mono Saturated Fat 6g
Cholesterol 33mg
Sodium 116mg
Protein 3g
Potassium 77mg
Calcium 37mg
Chromium 1mcg
Folate 29mcg
Omega-6 2g
Vitamin E 1mg
Zinc 1mg
Vitamin B3 1mg

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