Caramel Pecan Sour Cream Coffee Cake
Indulge in the rich, buttery decadence of our Caramel Pecan Sour Cream Coffee Cake—a perfect centerpiece for weekend brunches or afternoon treats. This moist Bundt cake is infused with tangy sour cream, layered with a nutty cinnamon-pecan filling, and crowned with a caramel-drizzled streusel topping that adds irresistible sweetness and crunch. With its tender crumb and layers of indulgence, this cake balances the warmth of spiced pecans and the luxurious flavor of caramel in every bite. Easy to prepare with simple pantry staples, this crowd-pleaser bakes up golden and fragrant in under an hour. Serve it with a steaming cup of coffee or tea for an unforgettable treat your family and friends will love!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 0.75 cup Brown sugar (packed)
- 1 cup Chopped pecans
- 1.5 teaspoons Ground cinnamon
- 0.5 cup Caramel sauce
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or similar-sized tube pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the flour mixture and sour cream to the batter in three additions, beginning and ending with the flour mixture. Mix until just combined.
In a separate small bowl, combine the brown sugar, chopped pecans, and ground cinnamon to create the filling and topping mixture.
Spread a third of the batter into the prepared Bundt pan and smooth the top with a spatula. Sprinkle half of the pecan mixture evenly over the batter, then drizzle with 1/4 cup of the caramel sauce. Repeat the layers once more, ending with the final third of the batter on top.
Sprinkle the remaining pecan mixture evenly over the top of the batter to form the streusel topping.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once cooled, drizzle the remaining 1/4 cup of caramel sauce over the top before serving. Slice and enjoy!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 39.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
