Sour Cream Coffee Cake with Brown Sugar Pecan Streusel Atk
Indulge in the perfect balance of sweetness and warmth with this Sour Cream Coffee Cake with Brown Sugar Pecan Streusel. Featuring a moist and tender cake base infused with rich sour cream and a hint of vanilla, this recipe is layered and topped with a buttery, cinnamon-spiced pecan streusel for an irresistible crunch in every bite. Prepared in just 20 minutes, this crowd-pleasing dessert bakes to golden perfection in under an hour, making it an ideal choice for brunch gatherings, holiday feasts, or an indulgent coffee companion. Keywords: sour cream coffee cake, brown sugar pecan streusel, cinnamon coffee cake, moist cake recipe, brunch dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1 cup Brown sugar
- 1 cup Chopped pecans
- 1.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream (beginning and ending with the dry ingredients). Mix just until combined; do not overmix.
In a separate small bowl, prepare the streusel by combining the brown sugar, chopped pecans, and ground cinnamon. Mix well.
Pour half of the batter into the prepared baking dish and spread it evenly. Sprinkle half of the brown sugar pecan streusel over the batter.
Top with the remaining batter and spread it evenly to cover the streusel layer. Sprinkle the remaining streusel on top.
Bake in the preheated oven for 50-55 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 minutes, then transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
5986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.8 g | 432% | |
| Saturated Fat | 164.4 g | 822% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 710.6 g | 258% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 462.9 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 721 mg | 55% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1270 mg | 27% | |
*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.
