Sour Cream Coffee Cake with Toasted Pecan Filling
Indulge in the ultimate treat with this Sour Cream Coffee Cake with Toasted Pecan Filling, a decadent blend of buttery richness and aromatic spices. This tender coffee cake features a moist crumb thanks to the addition of creamy sour cream, while a swirl of toasted pecans, brown sugar, and cinnamon creates an irresistible nutty filling that bursts with flavor in every bite. Perfectly baked in a classic bundt pan, this stunning cake is an elegant centerpiece for brunch, afternoon tea, or holiday gatherings. With a quick prep time of just 20 minutes, it’s an effortlessly impressive bake that’s sure to delight family and friends. Serve it dusted with powdered sugar for a touch of elegance and enjoy its cozy, spiced aroma and melt-in-your-mouth texture.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 240 milliliters sour cream
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 120 grams pecans, chopped
- 100 grams light brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) bundt or tube pan. Lightly dust with flour to prevent sticking.
In a medium skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring occasionally, until they are fragrant. Remove from heat and set aside.
In a small bowl, mix together the toasted pecans, brown sugar, and ground cinnamon to create the pecan filling. Set aside.
In a large bowl, cream the 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. Stir in the vanilla extract.
Reduce the mixer speed to low and mix in the sour cream until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Spread half of the batter evenly into the prepared pan. Sprinkle the pecan filling mixture evenly over the batter layer.
Spread the remaining batter on top of the pecan filling, ensuring it is evenly distributed.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire cooling rack to cool completely before serving.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
4784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 529.9 g | 193% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 322.3 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 621 mg | 48% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1094 mg | 23% | |
*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.
