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5 from 32 votes

Sour Cream Coffee Cake Recipe

Moist and fluffy sour cream coffee cake is filled with layers of crunchy sweet pecans. It is a tasty breakfast or dessert!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 15
Author: Lil' Luna

Ingredients

Crumb Layer

  • cups finely chopped pecans
  • cup brown sugar packed
  • 2 teaspoons cinnamon
  • teaspoon salt
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter melted

Cake

Instructions

Crumb Layer

  • Use a mixing bowl and add pecans, brown sugar, cinnamon, salt, flour, and melted butter. Toss the ingredients together for 3-4 minutes until evenly coated. Set aside.

Cake

  • Spay a 9x11 baking dish with cooking spray. Preheat the oven to 350°F.
  • Whisk together the flour, salt, baking powder, and baking soda in a small bowl. Set aside.
  • Add the softened butter and sugar to a separate bowl and mix together with a spatula until fully incorporated and smooth. Whisk in 1 egg at a time. Mix until the ingredients are well blended. Mix in the vanilla and sour cream.
  • Pour the flour mixture in and stir until just combined. Do not over mix.
  • Spread half of the cake mixture in the baking dish. Sprinkle half of the crumb layer evenly over the batter.
  • Use a spoon to drop the remaining batter evenly over the crumb layer. The batter will be too thick to spread easily. Use a spatula to gently spread the dollops over the crumb layer. (It is ok if it is not completely covered)
  • Sprinkle the rest of the crumb mixture on top. Gently press the crumb mixture into the layer of batter.
  • Bake for 30-35 minutes. Serve warm.

Video

Nutrition

Calories: 261kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 251mg | Potassium: 92mg | Fiber: 1g | Sugar: 23g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg