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.
Sour Cream Pecan Coffee Cake - great for breakfast, snack, or dessert. Click To Tweet
Sour Cream Pecan Coffee Cake
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
- Heat the oven to 350 degrees.
- Grease and flour a 10-inch tube pan.
- 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 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.
- In a small bowl, combine the pecans, cinnamon, and brown sugar.
- 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.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Other coffee cake recipes you might enjoy:
- Lemon Pull-Apart Coffee Cake from Leite’s Culinaria
- Cranberry Coffee Cake from Two Peas and Their Pod
- Barbara Bakes’ Cinnamon Creme Coffee Cake
- Joy the Baker’s Mocha Coffee Coffee Cake
- Blueberry Sreusel Coffee Cake from Inn Cuisine
What I was up to…
- One year ago: Brunswick Stew
- Two years ago: Seafood Stew
- Three years ago: Green Beans with Cherry Tomatoes
Terra says
atI love coffee cake, I think because I love the crumble top:-) This looks wonderful! Hugs, Terra
Lana says
atThat crumble topping is often the best part, isn’t it Terra? I love it, too!
Spend Well Media says
atI’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!
Lana says
atThis is a great recipe to make when you have family or friends over. It serves at least twelve and everyone enjoys it.
FOODESSA says
atI’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
Lana says
atYou’re welcome, Claudia. I really enjoy making one-pan cakes like this! So much easier than multiple layers.
Simply Tia says
atThis looks amazing! And I have pecans in the freezer so I’ll be making this treat soon!
Barbara @ Barbara Bakes says
atThis is a recipe I know I would love. Thanks for linking to my recipe.
Lana says
atYou’re welcome, Barbara. Your recipe is on my list of things to-try!
Mari @ Mari's Cakes says
atLana, I am a huge fan of coffee cakes, this one looks very appetizing. I am going to love it!
Lana says
atHope you enjoy it, Mari. It’s definitely one of our favorites.
Sarah says
atIs there anything sour cream can’t make better?? Looks divine!
Lana says
atI know! Sour cream is one of my favorite ingredients to cook and bake with.
Mary says
atLooks wonderful – so light and delicious
mary x
[email protected] says
atI 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!!
Lana says
atMine 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 :-)
Samantha Angela says
atThat’s a gorgeous looking coffee cake.
erica kindler says
atgreat looking coffee cake that is. im a big fan of coffee cakes and i can tell you that one is top shelf!
Charlene Becker says
atThis 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!
Lana says
atSo glad you enjoyed it, Charlene. It’s one of my favorites.
Tracy Goode says
atNot 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.
Lana Stuart says
atI’m so pleased that y’all enjoyed the recipe! Thanks for trying it.
Faith Woods says
atThis 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!
rust says
atBeautiful! Looking forward to trying it!
Shirley Huelsman says
atI 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
Lana Stuart says
atIt’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 :-)