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Buttery, tender and rich Coffee Cake Pound Cake Recipe has lovely cinnamon and pecan swirl inside and a simple vanilla glaze on top. Enjoy this dessert with your morning cup of coffee, at tea-time with friends, with your bridge club, or at potlucks or church socials.

 Coffee Cake Pound Cake

I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake RecipeCream Cheese Pound CakeSour Cream Pound CakeGreek Yogurt Pound CakeChocolate Pound CakeBlue Ribbon Pound Cake and the list goes on and on. As I’ve stated before, desserts, in particular, Pound Cake are my most favorite thing to make.

This pound cake is moist, buttery, and delicious. However, it’s not quite as sweet as my other pound cakes. This is the only full-size pound cake that I’ve made that using 2.5 cups of sugar. Most all pound cakes have three cups of sugar (and three cups of flour).

The slightly less sweet recipe along with the cinnamon makes it a delightful morning cake. Of course, it’s great as a dessert as well.

As with any recipe, read the ingredients and instruction through completely before starting. Make sure you have all the ingredients, the ingredients that need to be at room temperature are, and that you have the correct equipment.

 Coffee Cake Pound Cake

Coffee Cake Pound Cake Recipe

My tube pan is a two-part pan therefore, I sit my pound cakes on a cookie sheet to bake. Sitting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.

I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.

As well, I recommend calibrating your oven once a year. Read How to Calibrate your Oven here.


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  1. Tube pan
  2. Tilt-head stand mixer
  3. Pure vanilla extract
 Coffee Cake Pound Cake
Coffee Cake Pound Cake

Coffee Cake Pound Cake Recipe

Slightly less sweet than a traditional pound cake, this recipe with it's cinnamon pecan swirl is reminiscent of cinnamon roll and coffee cake combination. Perfect with coffee to start your day.
Author: Paula
5 from 9 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 18 servings
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For the Pound Cake

  • 1 cup butter softened
  • 2 and ½ cups granulated sugar
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour sifted then measured
  • 8 ounces sour cream at room temperature
  • 1 tablespoon vanilla extract

For the Swirl

  • ¼ cup brown sugar firmly packed
  • 1 and ½ teaspoons ground cinnamon
  • 1 cup pecans finely chopped


  • 2 cups confections sugar sifted then measured
  • 2.5 to 3 tablespoons heavy cream  or whole milk
  • ½ teaspoon  vanilla  or clear vanilla if you don't want the icing tinted


  • Note: This cake does not have baking soda or baking powder. That is not an omission of the recipe. The eggs are the leavener.
  • Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.

For the batter

  • In the bowl of your electric stand mixer, beat butter until smooth and creamy.
  • Gradually add granulated sugar and beat until light and fluffy. Stop the mixer and scrape down the sides. Beat again to incorporate everything.
  • Add eggs one at a time, beating just until blended after each addition. Stop and scrape down the sides. Beat again until the ingredients are blended.
  • Add the flour alternately with the sour cream beginning and ending with the flour. (You'll add ⅓ flour, ½ sour cream, ⅓ flour, ½ sour cream, final ⅓ flour.) Beat at low speed just until blended after each addition.
  • Stir in vanilla.

For the swirl

  • Stir together ¼ cup brown sugar, cinnamon, and pecans.

For the cake

  • Pour half of the batter into your prepared tube pan. 
  • Sprinkle the pecan cinnamon mixture over the batter in the pan. Spoon remaining batter over pecan mixture.
  • Bake at 325°F for 1 hour and 20 to 25 minutes. The cake will be done with no crumbs or dry crumb remain on a long wooden pick inserted into the center of the cake.
  • Cool in pan on a wire rack for 20 minutes then remove from pan to wire rack to cool completely. Allow the cake to cool completely before glazing.


  • Sift powdered sugar. Add heavy cream and vanilla and whisk until smooth.Spoon the glaze over the cake and allow it to harden. Decorated with colored sprinkles.Store in an airtight container in the refrigerator for up to 5 days.


Calories: 437kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 130mg | Potassium: 96mg | Fiber: 1g | Sugar: 45g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
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  1. Wow I think your a great baker I thought I could of bake and that I was a really good baker but seeing your recipes I take it back .

    1. Aw thanks, I bet you are a great baker! I love to bake, I wish I could just bake and not have to make real food. hahaha

  2. Paula
    If using a tube pan do you turn it over to cool like you would an angle food cake
    Or just sit the pan on a rack. thank you

    1. No, I don’t cool it turn over. I run a knife around the edge then allow it to sit in the pan on a wire rack for 20 minutes. Then I turn it out and I double flip so the top with be the top (just my personal preference.) Then allow it to cool completely.

  3. 5 stars
    Paula, this recipe looks like two of my favorite things in the whole world! Butter pound cake and cinnamon coffee cake! WOWZA!

5 from 9 votes (4 ratings without comment)

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