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.
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 Lana’s Cooking:
- 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
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Sour Cream and 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
- ½ 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
Nutrition Information
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.
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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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
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 :-)
rust says
Beautiful! Looking forward to trying it!
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!
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.
Lana Stuart says
I'm so pleased that y'all enjoyed the recipe! Thanks for trying it.
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!
Lana says
So glad you enjoyed it, Charlene. It's one of my favorites.
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!