Whole Wheat Pecan Crumb Cake


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Whole Wheat Pecan Crumb Cake whips up quickly to go with your morning tea or coffee.

Many moons ago I needed whole wheat flour for a recipe. Maybe it was for a recipe for my bread machine. So there sits this five-pound bag of flour in my pantry. Wanting to use it up, I began looking for more recipes.

I didn’t have to look any farther than the bag itself. This recipe for whole wheat pecan crumb cake was on the back of the package and I knew I needed to make it. That was almost 20 years ago and I’ve made it regularly since then.

Whole wheat flour is not something I use often, but hopefully, you can see from the photo how tender this breakfast cake is. This coffee cake has a loose crumb and is very tender.

Although I serve it for breakfast, you could serve it for dessert and because it’s not heavy, it would be a nice light dessert.

Now, one benefit of this recipe is the fact that it makes 2 round coffee cakes. One to eat and one to share or, if you devour them quickly, two to eat.

I’ve made this for my co-workers, Mother’s Day brunch, the ladies in the front office at my kid’s school, breakfast meetings, the first day of school, and more. It really is versatile and perfect for any occasion.

I will say, all those years ago I was worried about a recipe that only used whole wheat flour. As I mentioned I only used it in bread baking. What did I have to lose other than not using up the entire bag of flour but I’m so glad I did try it all those years ago. There are always compliments when I make this coffee cake.

I share my recipe for my family’s favorite “side” to a cup of joe, or glass of milk in the case of my children. I hope you enjoy it as much as we do! 

Whole Wheat Pecan Crumb Cake is a tasty start to the day.

Whole Wheat Pecan Crumb Cake

Whole Wheat Pecan Crumb Cake makes 2 cakes. One to enjoy and one to share.
5 from 13 votes
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 2 cakes (6 – 8 servings each cake)



  • 1 cup chopped pecans
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon cinnamon


  • 2 cups whole wheat flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup butter softened
  • 1 egg


  • 3/4 cup powdered sugar
  • 1 – 2 tablespoons water


  • Preheat oven to 350 degrees F. Grease and flour 2 8-inch or 9-inch round cake pans. Set aside.
  • In a small bowl, mix all strudel ingredients until well blended. Set aside.
  • Lightly spoon flour into measuring cup and level up. In large bowl, combine flour and remaining cake ingredients until moistened, at low speed. Beat 2 minutes longer at medium speed.
  • Spread 1/4 of the batter into each pan. Sprinkle 1/4 of the streusel over batter in each pan then top each with remaining batter. Sprinkle remaining topping over each pan.
  • Bake at 350 degrees for 20 to 30 minutes or until toothpick comes out clean.
  • While cooling, mix glaze in small bowl until drizzling consistency. Start with 1 tablespoon of water and add more if needed. Drizzle over warm cakes.

Recipe Notes

You could also bake this in a 9 x 13 pan. Bake for 25 – 35 minutes or until toothpick tests clean.

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  5. What a delicious looking coffee cake! I love to use whole wheat flour, but there are certainly a few things I am less likely to try to use it in. This is a perfect application!

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