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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/
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Sour Cream and Pecan Coffee Cake

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

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Nutrition

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