We Made a Pecan Pizza Coffee Cake Recipe from 1968 (And It Still Stands Up)
A delicious coffee cake serves as the ideal excuse to eat cake for breakfast. And while they’re typically baked by topping a fluffy cake with cinnamon-sugar streusel, there are other ways to pull it off. This vintage recipe from 1968 completely turns classic coffee cake on its head!
How to Make Pecan Pizza Coffee Cake
This coffee cake may become your new go-to treat! It’s made up of a simple dough paired with an ooey-gooey pecan topping with notes of maple syrup and brown sugar. It’s wonderfully balanced, serving as the ideal breakfast treat, and it’s simple to pull off at home.
Ingredients
1/2 cup bran cereal, coarsely crushed
1/4 cup sugar
1 package active dry yeast
1/2 cup warm water
1 egg
1-1/2 cups flour
1 tablespoon vegetable oil
2 teaspoons salt
1 cup chopped pecans
1/3 cup dark brown sugar, packed
1/4 cup maple syrup
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
Tools You’ll Need
Directions
Step 1: Activate the yeast
In a mixing bowl, add the crushed bran cereal, sugar and yeast. Stir the warm water into the mixture and let it sit for 5 minutes to allow the yeast to activate.
Step 2: Make the dough
Transfer the bowl with the yeast mixture to a stand mixer fitted with the paddle attachment. Add in the egg, 1/2 cup flour, the oil and salt. Beat the mixture on low until it begins to come together. Turn the speed up to high and beat for three minutes. Stir in the remaining flour, and then knead the dough with your hand for one minute. You may need additional flour while kneading, as the dough is quite sticky.
Step 3: Allow the dough to rise
Once the dough has come together, place it in a greased bowl. Cover the bowl with a towel and set it aside to rise in a warm space, allowing it to double in size.
Step 4: Make the topping
In a small saucepan, add the pecans, brown sugar, maple syrup, butter and cinnamon. Stir to combine all of the ingredients and cook on low heat while the sugar dissolves. Do not allow the mixture to boil. Set aside until the dough is ready.
Step 5: Shape and top the dough
Preheat the oven to 400˚F.
Once the dough has risen, punch it down. With floured hands, form the dough into a round on a 12-inch pizza pan and crimp the edges to form a barrier. (You can also form it into two 9-inch round cake pans.) Spread the pecan topping on top of the dough, leaving one inch of space all the way around.
Step 6: Time to bake!
Place the pizza stone in the oven. It’s important to put a baking sheet underneath to catch drippings, as the pecan topping will spread while baking. Bake for 18-20 minutes until the crust is light golden brown. Remove from the oven and allow the pecan coffee cake to cool before serving.
Here’s What I Thought
Truth be told, I was skeptical of this recipe right off the bat. It certainly didn’t seem like adding bran cereal to a yeast-based dough would produce delicious results. But I was proven wrong!
The coffee cake’s bottom layer has a chewy, fluffy texture with simple flavor. You can taste just a touch of bran flavor, and it’s not terribly sweet. It’s similar to a wheat pizza dough, but once you add the pecan topping, it serves as the ideal base.
The topping is incredibly flavorful, with great taste from the pecans and pops of cinnamon in each bite. It’s not too sweet, which makes this treat entirely too easy to eat! The ooey-gooey pecan topping is remarkably similar to that of a sticky bun, but you have less dough to mess with.
My only qualm was the amount of spreading that occurred with the topping while baking. Definitely don’t skip placing a baking sheet underneath, or you’ll have a mess in the oven.
Overall, it’s a very balanced bake offering a delicious bite. It’s the perfect treat to share around the table on Sunday morning, of course, paired with a cup of coffee.
Recipes from the '60s Worth Trying Today
1 / 50
Slow-Cooked Chicken a la King
When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish. Brimming with tender chicken and colorful vegetables, it smells so good while cooking. —Eleanor Mielke, Snohomish, Washington
Cucumber-Stuffed Cherry Tomatoes
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
Three-Cheese Fondue
I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
Mushroom & Leek Strudel
This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota
Wedge Salad with Blue Cheese Dressing
A wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. —Jenn Smith, East Providence, Rhode Island
Tuna Mushroom Casserole
I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. —Jone Furlong, Santa Rosa, California
Shrimp & Feta Cucumber Rounds
I love the contrasting tastes and textures of these rounds. Each bite balances the refreshing burst and crunch of cucumber with the rich flavor and creaminess of the filling.—Donna Pochoday, Morristown, New Jersey
Brandy Old-Fashioned Sweet
The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. —Taste of Home Test Kitchen
Baba au Rhum Cakes
Dry and candied fruit stud this baba au rhum. The rum is subtle, so it is suitable as a dessert or on a brunch buffet. —Diane Halferty, Tucson, Arizona
String Cheese Meat Loaf
My daughter likes the cheese stuffed into this tasty meat loaf made with a blend of ground beef and Italian sausage. Served with a salad and sourdough bread, the meal is special enough for company. —Laura Lawrence, Salinas, California
Cranberry Waldorf Salad
Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington
Jiffy Ground Pork Skillet
Some people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri
Sandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
Beef Burgundy Over Noodles
I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa
Zucchini Hamburger Pie
This hamburger pie is a family favorite handed down from my dear aunt. It is so hearty that it satisfies the appetite well. And my family has always enjoyed the idea of having pie for supper! —Eloise Swisher, Roseville, Illinois
Individual Beef Wellingtons
A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. —Taste of Home Test Kitchen
Easy Meatball Stroganoff
This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. —Julie May, Hattiesburg, Mississippi
Nutty Stuffed Mushrooms
Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! —Mildred Eldred, Union City, Michigan
Creme de Menthe Squares
This layered bar hits all the sweet spots: It’s airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. —Marilyn Blankschien, Clintonville, Wisconsin
Dilled Mushroom Turnovers
My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them in the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada
Contest-Winning Chicken Wild Rice Casserole
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Easy Cheesy Biscuits
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. —Christina Addison, Blanchester, Ohio
Smoky Baked Beans
They’ll be standing in line for this saucy bean recipe, full of campfire flavor. A variation on colorful calico beans, it makes a great side dish with all your cookout favorites. —Lynne German, Cumming, Georgia
Baked Egg Rolls
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
Turkey Mushroom Tetrazzini
Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
Sour Cream Cucumbers
We have a tradition at our house to serve this creamy cucumber salad with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are freshly picked from the garden. —Pamela Eaton, Monclova, Ohio
Steak Diane
When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey
Burnt Custard
The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska
Spumoni Slices
My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee
Turkey Croquettes with Cranberry Salsa
This recipe is a great way to use up leftover turkey after the holidays.—Jacque Capurro, Anchorage, Alaska
Chicken Liver Mousse
A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. —Matthew Lawrence, Vashon, Washington
Jeweled Coconut Drops
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Pretty Pink Punch
This refreshing punch is convenient because you can make it ahead of time and just add the ginger ale just before serving. —Taste of Home Test Kitchen
Vegetable Beef Kabobs
This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. —Mynie Lou Griffith, Hutchinson, Kansas
Shrimp & Cucumber Rounds
I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. —Kelly Alaniz, Eureka, California
Braised Dill Potatoes
Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. —Amie Schmidt, San Diego, California
Moist Lemon Chiffon Cake
This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah
Herb-Roasted Olives & Tomatoes
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Antipasto Platter
We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Mom's Beef Lasagna
This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. —Kim Orr, West Grove, Pennsylvania
Hot Dog Roll-Ups
Not only do my grandchildren love these cheese-filled hot dogs, they enjoy helping put the meal together, too. It's the perfect solution when you need a last-minute lunch. —Lyletta Searle, Morgan, Utah
Cinnamon-Spiced Bananas
The whole family will love this special treat that uses the microwave so it’s ready in a flash. Plus, it’s a delicious way to jazz up bananas and add more fruit to your diet. Janet Hommes — Surprise, Arizona
Classic Swedish Meatballs
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. —Emily Gould, Hawarden, Iowa
Parisian Chicken Bites
When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d’oeuvre. —Noelle Myers, Grand Forks, North Dakota
Surf & Turf
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen
Blue-Ribbon Butter Cake
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida
Citrus Avocado Spinach Salad
Tossing this salad together with creamy avocado and tangy citrus is so simple, and it practically makes a meal of itself. —Karole Friemann, Kimberling City, Missouri
Better Than Fried Shrimp
This crispy shrimp is a healthier alternative to deep-fried varieties. Coating the shrimp with panko bread crumbs, spraying with cooking spray and then baking give this appetizer great taste without all the saturated fat and calories of deep frying. —Cher Schwartz, Ellisville, Missouri
Jeweled Cookies
Candied fruits give a stained-glass look to these cookies that taste like shortbread. —Ruth Ann Stelfox, Raymond, Alberta
Easy Chow Mein
Some years ago, our daughter welcomed me home from a hospital stay with this Asian dish and a copy of the recipe. Now I freeze leftovers for fast future meals. —Kay Bade, Mitchell, South Dakota
The post We Made a Pecan Pizza Coffee Cake Recipe from 1968 (And It Still Stands Up) appeared first on Taste of Home.
