Sour Cream Pecan Coffee Cake

by Lana Stuart on February 21, 2012 · 24 comments

Sour Cream Pecan Coffee Cake

In all the time I’ve been writing here on the blog, I’ve never posted a coffee cake! Until now, anyway. And what a great one to do as the first – a mixture of pecans, cinnamon and brown sugar for the topping with a soft, moist, and slightly tangy cake layer. Yum.

Coffee cakes are so easy to make. There’s just one lovely little layer – no worries about getting those multiple layers stacked correctly – and no frosting! Frosting and I are not always good friends. Sometimes it likes me and sometimes it just refuses to cooperate. Sometimes it’s too thick, sometimes too thin and it’s always a big mess. Yes sir, give me a simple one-layer cake like this and I’m really happy.

Enjoy this delicious coffee cake with, naturally, a cup of coffee or a glass of milk. It makes a nice ending for breakfast, a lovely little afternoon snack or even a light dessert.

Sour Cream Pecan Coffee Cake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Sour Cream Pecan Coffee Cake

A delicious, moist sour cream and pecan coffee cake. Good with a glass of milk, too!

Ingredients

  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 2 cups cake flour, sifted
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 cups chopped pecans
  • 2 tsp. ground cinnamon
  • 4 tblsp. brown sugar

Instructions

  1. Heat the oven to 350 degrees.
  2. Grease and flour a 10-inch tube pan.
  3. Cream the butter and sugar in a large bowl.
  4. Add the eggs one at a time, beating well after adding each.
  5. With the mixer on low speed, beat in the sour cream and vanilla.
  6. Sift together the cake flour, salt, and baking powder.
  7. Start with your mixer on very slow speed and gradually add the dry ingredients to the wet mixture. Increase the mixer speed as you add more of the dry ingredients and the batter becomes thicker.
  8. In a small bowl, combine the pecans, cinnamon, and brown sugar.
  9. Put half the batter in the prepared pan.
  10. Sprinkle half the pecan-cinnamon-sugar mixture over the batter.
  11. Add the remaining batter and sprinkle with the remaining topping.
  12. Bake for 50-60 minutes or until a tester inserted halfway between the center and edge of pan comes out clean.
  13. Cool completely in the pan on a wire rack.
  14. Remove from pan, slice and serve.
  15. Dust with powdered sugar if desired.

Notes

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http://www.lanascooking.com/2012/02/21/sour-cream-pecan-coffee-cake/

Other coffee cake recipes you might enjoy from around the internet:

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{ 23 comments… read them below or add one }

1 Terra February 22, 2012 at 12:12 am

I love coffee cake, I think because I love the crumble top:-) This looks wonderful! Hugs, Terra

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2 Lana February 22, 2012 at 8:30 am

That crumble topping is often the best part, isn’t it Terra? I love it, too!

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3 Spend Well Media February 22, 2012 at 2:54 am

I’m not sure whether I’ve eaten coffee cake before or not, but your cake looks delicious, perfect to make when my family gets in town!

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4 Lana February 22, 2012 at 8:30 am

This is a great recipe to make when you have family or friends over. It serves at least twelve and everyone enjoys it.

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5 FOODESSA February 22, 2012 at 5:03 am

I’ll get this cake made in no time…especially since butter and pecans are starring with the sour cream ;o)
Thanks for sharing a cake that can simply put together.

Flavourful wishes,
Claudia

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6 Lana February 22, 2012 at 8:31 am

You’re welcome, Claudia. I really enjoy making one-pan cakes like this! So much easier than multiple layers.

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7 Simply Tia February 22, 2012 at 8:30 am

This looks amazing! And I have pecans in the freezer so I’ll be making this treat soon!

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8 Barbara @ Barbara Bakes February 22, 2012 at 9:34 am

This is a recipe I know I would love. Thanks for linking to my recipe.

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9 Lana February 22, 2012 at 1:47 pm

You’re welcome, Barbara. Your recipe is on my list of things to-try!

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10 Mari @ Mari's Cakes February 22, 2012 at 11:12 am

Lana, I am a huge fan of coffee cakes, this one looks very appetizing. I am going to love it!

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11 Lana February 22, 2012 at 1:48 pm

Hope you enjoy it, Mari. It’s definitely one of our favorites.

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12 Sarah February 22, 2012 at 3:03 pm

Is there anything sour cream can’t make better?? Looks divine!

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13 Lana February 22, 2012 at 7:37 pm

I know! Sour cream is one of my favorite ingredients to cook and bake with.

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14 Mary February 22, 2012 at 3:09 pm

Looks wonderful – so light and delicious
mary x

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15 Nancy@acommunaltable February 23, 2012 at 4:31 pm

I almost could have written this post myself Lana – the whole multi layer cake thing is not my thing – I can do them but they simply aren’t a love of mine so I am all about the one layer cake and if it’s got cinnamon and nuts in it? Oh boy!!

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16 Lana February 23, 2012 at 7:56 pm

Mine either, Nancy! Even though we do enjoy cakes, I’ve almost give up on layer cakes entirely. Almost. I have two that I really want to cook for posts one of these days. After that, I may just give them up entirely :-)

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17 Samantha Angela March 2, 2012 at 8:22 am

That’s a gorgeous looking coffee cake.

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18 erica kindler March 5, 2012 at 1:52 am

great looking coffee cake that is. im a big fan of coffee cakes and i can tell you that one is top shelf!

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19 Charlene Becker March 15, 2013 at 2:57 am

This is by far the BEST coffee cake I have ever eaten. Love the fluffy, dense but moist cake. The only thing I wish was that there were more cinnamon sugar swirls in it! Just a couple more. I’ll try again for sure!! Thank you for this awesome recipe!

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20 Lana March 15, 2013 at 11:23 am

So glad you enjoyed it, Charlene. It’s one of my favorites.

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21 Tracy Goode June 16, 2013 at 11:16 pm

Not quite the one I remember from my childhood, but still great. I made it in a 9 x 13 pan, had to increase the batter by half again and more pecans cinnamon and brown sugar, but the boys loved it–the whole cake was gone before the night was over.

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22 Lana Stuart June 17, 2013 at 1:53 pm

I’m so pleased that y’all enjoyed the recipe! Thanks for trying it.

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23 Faith Woods September 21, 2013 at 5:01 pm

This is DELICIOUS!!! I’ve made it twice and everyone I (begrudgingly) gave a piece to loved it as well. This recipe is definitely a keeper in my files!

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