Easy Pecan Sour Cream Coffee Cake recipe. This moist snack cake makes a great dessert and goes well with a cup of tea or coffee.
It is finally fall weather in Chicago, and I am taking full advantage of it.
Full advantage basically just means me turning on my oven for the first time in months. And it feels so good.
First thing on the menu: Pecan Sour Cream Coffee Cake.
Every time I make a coffee cake, John goes: haven’t you made this recipe before? For some reason, he thinks that all coffee cakes taste the same.
This is just crazy talk, because I have made so many different varieties.
Such as my Layered Apple Coffee Cake, my Peach Coffee Cake, and even my Cherry Mango Coffee Cake.
This time I ditched the fruit, and he STILL thinks that it tastes the same. Men. Am I right?
What you need to make this Pecan Sour Cream Coffee Cake
While the ingredients list is sort of long, most of it is pantry staples. You will need:
- flour
- salt
- baking powder
- baking soda
- butter
- white and brown sugar
- eggs
- vanilla
- sour cream
- cinnamon
- pecans
Typically, the only thing that I need to buy that I don’t already have in my kitchen is the sour cream. And sometimes the pecans.
I am calling this recipe a fall recipe because of the cinnamon, but I am not sure if I want to go fully in with the pumpkin and apple flavours just yet. Let me mourn the summer for a bit. And eat some more of this coffee cake.
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Pecan Sour Cream Coffee Cake
Ingredients
Cake
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Crumb
- 1 1/2 cups pecans, finely chopped
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 3 Tbsp salted butter, melted
- 2 Tbsp all-purpose flour
Instructions
- Preheat the oven to 350°F. Lightly spray an 8x8 inch baking pan with cooking spray and set aside.
- In a medium bowl, mix together the flour, salt, baking powder and baking soda.
- In the bowl of a stand mixer, cream together the unsalted butter and 1 cup granulated sugar until light and creamy. Add in the eggs one at a time, mixing until fully combined. Mix in the vanilla and sour cream.
- Slowly mix in the dry ingredients into the wet ingredients until just combined. Do not overmix.
- In a small bowl, mix together the crumb ingredients until the pecans are fully coated.
- Spread half of the cake batter in the prepared pan. Spread half of the crumb mixture, then top with remaining half of the cake batter and crumb mixture.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly before cutting into slices.
Notes
- Store in an airtight container in the fridge for up to 1 week.
You had me at pecans. This cake looks so light and fluffy.
It’s one of my favourites 🙂
Wow! What a delish recipe! It got gobbled up so fast I barely snagged the last piece! I’m going to make a second batch and hide in the bottom of the freezer. Winner!
Haha, I also need to hide this from my husband if I am going to get any myself!
Absolutely amazing! The flavors are so on point and this dish was incredibly easy to make. Thanks for the recipe!
Your welcome! Glad you liked it!
It looks like the perfect Sunday dessert recipe! I’ll make this tomorrow for our family’s special brunch.
Yay! Hope you love it as much as we do 🙂
What a gorgeous looking cake. I love the fluffy texture and thr golden crumb. Add in the pecans and it’s perfection.
Thank you so much! Glad you liked it!
I love a good coffee cake recipe! I love the idea of adding sour cream, always add a rich flavoring! I will have to give this recipe a try!
Let me know how it goes 😉
Pecans are my weakness! This would be great for a snack or dessert, but I think I would most love it with a cup of coffee and a friend to share it with!
They are my weakness too!
The topping was my favourite part, but it was all soooooo yummy!
I’m a sucker for the toppings on this cake!