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Sour Cream and Pecan Coffee Cake

Sour Cream and Pecan Coffee Cake – A delicious, moist, sour cream and pecan coffee cake. Great for snack or breakfast with a lovely cup of coffee.

Sour Cream and Pecan Coffee Cake - A delicious, moist, sour cream and pecan coffee cake. Great for snack or breakfast with a lovely cup of coffee. https://www.lanascooking.com/sour-cream-pecan-coffee-cake/

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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 – this Sour Cream Pecan Coffee Cake has 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.

🥄 How I Make Sour Cream and Pecan Coffee Cake

  1. Heat the oven to 350 degrees.
  2. Grease and flour a 10-inch tube pan.
  3. In a small bowl, combine the pecans, cinnamon, and brown sugar; set aside.
  4. Cream the butter and sugar in a large bowl. 
  5. Add the eggs one at a time, beating well after adding each.
  6. With the mixer on low speed, beat in the sour cream and vanilla.
  7. In a separate bowl, sift together the cake flour, salt, and baking powder.
  8. Starting with the mixer on very slow speed, 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.
  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.
Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

Sour Cream and Pecan Coffee Cake - A delicious, moist, sour cream and pecan coffee cake. Great for snack or breakfast with a lovely cup of coffee. https://www.lanascooking.com/sour-cream-pecan-coffee-cake/

Sour Cream and Pecan Coffee Cake

A delicious, moist sour cream and pecan coffee cake. Good with a glass of milk, too!
4.41 from 5 votes
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Course: Snacks
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 436kcal
Author: Lana Stuart

Ingredients

  • 1 cup butter room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups cake flour sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 4 tablespoons brown sugar

Instructions

  • Heat the oven to 350 degrees.
  • Grease and flour a 10-inch tube pan.
  • In a small bowl, combine the pecans, cinnamon, and brown sugar. Set aside.
  • Cream the butter and sugar in a large bowl.
  • Add the eggs one at a time, beating well after adding each.
  • With the mixer on low speed, beat in the sour cream and vanilla.
  • Sift together the cake flour, salt, and baking powder.
  • Start with the 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.
  • Put half the batter in the prepared pan.
  • Sprinkle half the pecan-cinnamon-sugar mixture over the batter.
  • Add the remaining batter and sprinkle with the remaining topping.
  • Bake for 50-60 minutes or until a tester inserted halfway between the center and edge of pan comes out clean.
  • Cool completely in the pan on a wire rack.
  • Remove from pan, slice and serve.
  • Dust with powdered sugar if desired.

Nutrition Information

Serving 1 | Calories 436kcal | Carbohydrates 54g | Protein 4g | Fat 23g | Saturated Fat 12g | Polyunsaturated Fat 2g | Monounsaturated Fat 7g | Trans Fat 1g | Cholesterol 78mg | Sodium 392mg | Potassium 89mg | Fiber 1g | Sugar 38g | Vitamin A 636IU | Vitamin C 1mg | Calcium 63mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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26 Comments

  1. Shirley Huelsman says:

    I copied your recipe before seeing that we had to ask ahead of time for permission. It is just for my own personal use. I have copied your URL and pasted it to my copy.
    Very sorry,
    Shirley

    1. Lana Stuart says:

      It’s perfectly fine to make a copy for your own personal use, Shirley! Just don’t want others copying and reposting or publishing in a book or something of that sort :-)

  2. Beautiful! Looking forward to trying it!

  3. Faith Woods says:

    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!

  4. Tracy Goode says:

    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.

    1. Lana Stuart says:

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

  5. Charlene Becker says:

    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!

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

  6. erica kindler says:

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

  7. Samantha Angela says:

    That’s a gorgeous looking coffee cake.

  8. Nancy@acommunaltable says:

    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!!

    1. 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 :-)

  9. Looks wonderful – so light and delicious
    mary x

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

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

  11. Mari @ Mari's Cakes says:

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

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

  12. Barbara @ Barbara Bakes says:

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

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

  13. Simply Tia says:

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

  14. 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

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

  15. Spend Well Media says:

    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!

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

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

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