Pecan Sour Cream Coffee Cake
Indulge in the comforting flavors of this Pecan Sour Cream Coffee Cake, a moist and tender treat crowned with a buttery cinnamon-pecan streusel. This recipe combines the richness of sour cream with hints of vanilla, creating a cake that’s irresistibly soft and flavorful. The double layer of pecan streusel—both in the middle and on top—adds crunch, warmth, and a caramel-like sweetness from the brown sugar. Perfect for brunch gatherings, holiday mornings, or simply as an afternoon pick-me-up, this coffee cake pairs beautifully with a steaming cup of coffee or tea. Ready in just over an hour and serving up to 12 slices, it’s as easy to whip up as it is to devour!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup pecans, chopped
- 0.75 cup brown sugar, packed
- 2 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or tube pan and lightly flour it to prevent sticking.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, 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 wet ingredients, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
In a small bowl, combine the chopped pecans, brown sugar, and ground cinnamon to make the streusel filling.
Spread half of the batter into the prepared pan, smoothing it out with a spatula. Sprinkle half of the pecan streusel evenly over the batter.
Add the remaining batter on top of the streusel layer and carefully spread it out. Top with the remaining pecan streusel.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Slice and serve warm or at room temperature. This coffee cake pairs wonderfully with a hot cup of coffee or tea.
Nutrition Facts
Calories |
4128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 591.6 g | 215% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 365.9 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 667 mg | 51% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1125 mg | 24% | |
*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.
