Quick Pecan Sour Cream Coffee Cake
Indulge in the ultimate morning treat with this Quick Pecan Sour Cream Coffee Cake—an irresistible combination of tender, buttery cake and crunchy cinnamon-pecan streusel. Perfect for busy mornings or last-minute brunch gatherings, this easy recipe comes together in just 15 minutes of prep and bakes to golden perfection in under 35 minutes. The secret to its moist, fluffy texture is the addition of tangy sour cream, while a generous swirl of brown sugar, cinnamon, and pecans adds a sweet, nutty crunch to every bite. Serve it warm with a steaming cup of coffee or tea for a cozy breakfast or dessert that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 1 cups sour cream
- 0.5 cups brown sugar, packed
- 1 teaspoons ground cinnamon
- 0.5 cups chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and the eggs, one at a time, beating well after each addition.
Mix in the sour cream until combined. The batter might look slightly lumpy, but that’s fine.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as it can make the cake dense.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans to make the streusel topping.
Spread half of the batter into the prepared baking dish, smoothing it out with a spatula.
Sprinkle half of the streusel mixture evenly over the batter.
Top with the remaining batter and carefully spread it out to cover the streusel layer.
Sprinkle the remaining streusel topping evenly over the top layer of batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the coffee cake cool for at least 10-15 minutes before serving.
Slice and enjoy warm or at room temperature with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
3885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 513.3 g | 187% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 315.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 569 mg | 44% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 806 mg | 17% | |
*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.
