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Home » Food » Snacks » Sour Cream and Pecan Coffee Cake

Sour Cream and Pecan Coffee Cake

By Lana Stuart · Published: Feb 21, 2012 · Last Modified: Oct 20, 2020 · As an Amazon Associate I earn from qualifying purchases.

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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. From @NevrEnoughThyme https://www.lanascooking.com/sour-cream-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.

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.

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. From @NevrEnoughThyme https://www.lanascooking.com/sour-cream-pecan-coffee-cake/

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 and Pecan Coffee Cake - A delicious, moist, sour cream and pecan coffee cake. Great for snack or breakfast with a lovely cup of coffee. Click To Tweet

How to Make Sour Cream and Pecan Coffee Cake

 

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 for now.

Next, 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.

In a separate bowl, sift together the cake flour, salt, and baking powder.

Starting with your 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.

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.

More Cake Recipes on Never Enough Thyme:

  • Apple Pecan Coffee Cake
  • Caramel Layer Cake
  • Chocolate Marshmallow Poke Cake
  • Red Velvet Cake
  • Lime Cupcakes

 

coffee cake recipes from Other Bloggers:

  • 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


Like This Recipe? Pin It!

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. From @NevrEnoughThyme https://www.lanascooking.com/sour-cream-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. From @NevrEnoughThyme 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!
4.34 from 3 votes
Print Pin Rate
Course: Snacks
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 435kcal
Author: Lana Stuart

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
  • ½ cups chopped pecans
  • 2 tsp. ground cinnamon
  • 4 tblsp. brown sugar
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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.

Nutrition Information

Serving: 1g | Calories: 435kcal | Carbohydrates: 54g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 375mg | Fiber: 1g | Sugar: 35g

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

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Reader Interactions

Comments

  1. Shirley Huelsman says

    August 31, 2018 at 6:31 pm

    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

    Reply
    • Lana Stuart says

      August 31, 2018 at 7:47 pm

      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 :-)

      Reply
  2. rust says

    April 29, 2017 at 11:44 am

    Beautiful! Looking forward to trying it!

    Reply
  3. Faith Woods says

    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!

    Reply
  4. Tracy Goode says

    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.

    Reply
    • Lana Stuart says

      June 17, 2013 at 1:53 pm

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

      Reply
  5. Charlene Becker says

    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!

    Reply
    • Lana says

      March 15, 2013 at 11:23 am

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

      Reply
  6. erica kindler says

    March 05, 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!

    Reply
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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook and occasional traveler here at Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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