Sara Lee Pecan Coffee Cake Recipe

This post may contain affiliate links. I may receive a small commission at no extra cost to you. All opinions remain my own.

Picture this; it’s a cold winter morning, you’re cozy in your Pajamas and slippers, standing in front of your oven with fresh coffee and warm pecans wafting through the kitchen.

Doesn’t that sound like heaven?

Now, you can have that feeling any day with this delicious and easy Sara Lee Pecan Coffee Cake Recipe.

This coffee cake is moist, nutty, and full of flavor, plus it’s super simple to make.

So, next time you’re craving a little something sweet, give this recipe a try; you won’t be disappointed.

Besides, enjoying pecan cake with your coffee is the best way to start your day.

Sara Lee Pecan Coffee Cake recipe will please everyone who tries it.

Moreover, the pecans add the perfect amount of crunch and flavor.

If you are a coffee cake lover, you need to try this recipe.

However, before we learn how to make this delicious coffee cake, let’s talk about Sara Lee.

Who was Sara Lee?

Charles Lubin founded the brand Sara Lee in 1939, naming it after his daughter.

The company started as a bakery in Chicago but eventually grew into a multinational conglomerate that sold various food products, including the coffee cake.

In 2010, the Sara Lee Corporation split into two companies: Hillshire Brands and D.L.JMB Capital Partners.

However, Hillshire Brands owns the Sara Lee brand and sells various food products, including coffee cake.

How to Prepare Sara Lee Pecan Coffee Cake

This recipe is so easy and only requires a few ingredients and equipment you already have in your kitchen.

The best part about this recipe is that it requires slightly over 60 minutes to prepare.

Therefore, if you are looking for a quick and easy dessert or snack, this is the perfect recipe.

Ingredients:

●250 g Pecan

●150 g of Sugar

●100g of Flour

●1 cup confectioners sugar

●100 g Butter

●4 Eggs

●1 dl strong coffee

●1 cup sour cream

●Oil

●Water

●Brown sugar

●Cinnamon

●Salt

●¼ teaspoon baking powder

●1 teaspoon vanilla extract

●Milk

Equipment:

●Bowl

●Spoon

●Bundt pan

Step by Step Preparation Process:

Step 1:

Preheat your oven to 350 degrees Fahrenheit.

Step 2:

Grease and flour your bundt pan. I like to use a cooking spray with flour for this step. In a bowl, mix the sugar, flour, baking powder, and salt; set this mixture aside. Now, in another bowl, cream together the butter and confectioners sugar.

Step 3:

Add the eggs to the butter mixture, one at a time, and mix until fully incorporated. Next, add the vanilla extract and coffee to the mixture and mix until combined completely.

Step 4:

Alternate adding the flour mixture and sour cream to the wet ingredients. Start and end with the flour mixture. Mix until everything combines well.

Steps 5:

Add the pecans to the batter and mix until they distribute evenly. Pour the batter into your prepared bundt pan. Now, bake the cake for 50-60 minutes or until a toothpick or cake tester comes out clean when inserted into the center of the cake.

Steps 6:

While the cake is baking, make the glaze by whisking together the milk and confectioners sugar in a small bowl until it forms a smooth glaze. Set this aside.

Steps 7:

Once the cake is ready, let it cool for about 15 minutes. Then, remove the cake from the pan and place it on a wire rack or plate. Now, spoon the glaze over the warm cake and allow the cake to cool completely before slicing. Serve with tea, coffee, or any sides.

Can I Frost my Sara Lee Pecan Coffee Cake?

Yes, you can frost your Sara Lee Pecan Coffee Cake.

I like to use chocolate ganache for this.

To make the ganache, combine ½ cup of semisweet chocolate chips with ¼ cup of heavy cream in a microwave-safe bowl.

Microwave the mixture on high for 30 seconds. Stir the mixture until the chocolate melts and is smooth.

Allow the ganache to cool for about 15 minutes before spooning it over the cake.

Alternatively, use cream cheese frosting.

To make the frosting, combine 16 ounces of softened cream cheese, one cup of confectioners sugar, one teaspoon of vanilla extract, and two tablespoons of milk in a bowl.

Mix until everything combines well.

Spread the frosting over the cooled cake.

Besides, using store-bought frosting is another option.

Simply spread your favorite frosting over the cooled cake.

What Sides Can I Serve My Sara Lee Pecan Coffee Cake?

Besides, Sara Lee Pecan Coffee Cake goes great with a cup of coffee or tea.

You can serve it with a scoop of ice cream or whipped cream.

It’s also delicious when served with a side of fruit.

My favorite side dishes to serve with coffee cake are peach cobbler, blackberry cobbler, or blueberry cobbler.

If you’re looking for something a little different, try serving Sara Lee Pecan Coffee Cake with a side of bacon and eggs.

You’ll have a great breakfast option.

Sara Lee Pecan Coffee Cake is also great for dessert.

Serve it with some vanilla ice cream or whipped cream.

You can also top it with some chopped pecans or chocolate chips.

If you want something a little different, try serving it with a scoop of your favorite flavor of ice cream.

No matter how you choose to serve it, Sara Lee Pecan Coffee Cake will please everyone.

Health Benefits of Sara Lee Pecan Coffee Cake

Besides the obvious nutritional benefits of consuming cake, Sara Lee Pecan Coffee Cake is a good source of dietary fiber, protein, and minerals like magnesium, potassium, and zinc.

It’s also a decent source of vitamins B-complex and E.

Most importantly, it contains no trans fats or cholesterol.

One serving of Sara Lee Pecan Coffee Cake (28g) has:

●Calories: 140

●Total Fat: 10 g

●Saturated Fat: 0.50 g

●Cholesterol: 20 mg

●Total Carbohydrates: 12 g

●Protein: 0.60 g

●Dietary Fiber: 0.80 g

●Sodium: 80 mg

●Potassium: 50 mg

●Magnesium: 20 mg

●Zinc: 0.30 mg

●Vitamin B-complex: 0.070 mg

●Folate (DFE): 0.020 mcg

●Vitamin E: 0.60 mg

Thus, Sara Lee Pecan Coffee Cake is not only delicious but also packed with nutrients that are beneficial to your health.

How can I Store my Sara Lee Pecan Coffee Cake?

Store your Sara Lee Pecan Coffee Cake at room temperature for up to two days or in the fridge for five days; freezing is also an option.

To freeze, wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.

The cake will keep for up to three months.

Thaw it overnight in the fridge when you’re ready to serve the cake.

Then, let it come to room temperature before serving.

However, if you plan to reheat the cake, place it in a 350-degree oven for about 15 minutes or until it’s warmed through.

Nevertheless, the best way to reheat Sara Lee Pecan Coffee Cake is in the microwave.

Place a slice on a plate and heat it for 30-45 seconds or until it’s warmed through.

However, Sara Lee Pecan Coffee Cake is best when served fresh, but proper storage helps keep it fresh for longer.

Frequently Asked Questions:

Can I make Sara Lee Pecan Coffee Cake ahead of time?

Yes, you can make Sara Lee Pecan Coffee Cake up to two days in advance.

Store it in an airtight container at room temperature or in the fridge.

Can I make Sara Lee Pecan Coffee Cake gluten-free?

You can make Sara Lee Pecan Coffee Cake gluten-free by using a gluten-free flour blend instead of all-purpose flour.

However, it makes your cake a little denser but still delicious.

Can I make Sara Lee Pecan Coffee Cake vegan?

Yes, you can make Sara Lee Pecan Coffee Cake vegan by using plant-based milk and oil in place of cow’s milk and butter.

You’ll also need to use vegan-friendly sugar like coconut sugar or date sugar.

What is the difference between Sara Lee Pecan Coffee Cake and Regular Coffee Cake?

Sara Lee Pecan Coffee Cake consists of whole wheat flour, brown sugar, pecans, and other natural ingredients.

It is also lower in calories and has less fat than regular coffee cake.

What is the serving size of Sara Lee Pecan Coffee Cake?

The serving size of Sara Lee Pecan Coffee Cake is one slice.

Each cake contains 12 slices.

Conclusion

If you’re looking for a dessert that is not only delicious but nutritious, Sara Lee Pecan Coffee Cake might be just the thing.

Besides being a delicious and easy-to-make coffee cake, it’s perfect for breakfast, dessert, or a snack.

Made with Sara Lee Butter streusel and pecans, this coffee cake is moist, flavorful, and packed with healthy benefits.

Moreover, it’s easy to make ahead of time and stored in the fridge or freezer for later use.

Whether you make it gluten-free, vegan, or with all-purpose flour, this coffee cake will please everyone.

Besides, it goes well with varied sides like fruits, coffee, or even ice cream.

So, what are you waiting for? Give this recipe a try and enjoy.

Sara Lee Pecan Coffee Cake Recipe

Sara Lee Pecan Coffee Cake Recipe

Sara Lee Pecan Coffee Cake recipe will please everyone who tries it. 
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert, Snack
Cuisine American
Servings 4
Calories 1163 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit.
  • Grease and flour your bundt pan. I like to use a cooking spray with flour for this step. In a bowl, mix the sugar, flour, baking powder, and salt; set this mixture aside. Now, in another bowl, cream together the butter and confectioners sugar.
  • Add the eggs to the butter mixture, one at a time, and mix until fully incorporated. Next, add the vanilla extract and coffee to the mixture and mix until combined completely.
  • Alternate adding the flour mixture and sour cream to the wet ingredients. Start and end with the flour mixture. Mix until everything combines well.
  • Add the pecans to the batter and mix until they distribute evenly. Pour the batter into your prepared bundt pan. Now, bake the cake for 50-60 minutes or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
  • While the cake is baking, make the glaze by whisking together the milk and confectioners sugar in a small bowl until it forms a smooth glaze. Set this aside.
  • Once the cake is ready, let it cool for about 15 minutes. Then, remove the cake from the pan and place it on a wire rack or plate. Now, spoon the glaze over the warm cake and allow the cake to cool completely before slicing. Serve with tea, coffee, or any sides.

Nutrition

Calories: 1163kcalCarbohydrates: 101gProtein: 16gFat: 82gSaturated Fat: 24gPolyunsaturated Fat: 16gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 251mgSodium: 270mgPotassium: 441mgFiber: 7gSugar: 74gVitamin A: 1256IUVitamin C: 1mgCalcium: 155mgIron: 4mg
Keyword Sara Lee Pecan Coffee Cake Recipe
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating




Previous

Kirkland Chocolate Chip Cookie Recipe

Cougar Gold Mac and Cheese

Next