Step 1

Preheat your oven to 350 degrees F and grease the inside of a 9-inch x 5-inch loaf pan. (I like to line the pan with parchment paper too so it's easier to lift the loaf out.)

Step 2

In a medium mixing bowl, combine the flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt. Set aside. In a small bowl, whisk together the remaining cinnamon and sugar with the pecans. Set aside.

Step 3

In a large mixing bowl, beat together the eggs, buttermilk, oil, vanilla extract, and almond extract until smooth and combined. Add the dry ingredients to the wet ingredients and mix until just combined and smooth. (Don't overmix!)

Step 4

Layer the coffee cake by spreading half of the batter into the prepared pan. Sprinkle half of the cinnamon-pecan mixture over the batter, and then use a knife to gently swirl the cinnamon into the batter.

Step 5

Top with the remaining batter. Then sprinkle the rest of the cinnamon-pecan mixture over the top of the loaf.

Step 6

Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean except for a few crumbs (no wet batter). Remove from the oven and cool for 10 minutes before removing the loaf from the pan to cool completely on a wire rack.

Step 7

Whisk together all of the glaze ingredients in a medium mixing bowl. Drizzle the vanilla glaze all over the top of the coffee cake loaf before cutting it into 8 slices.