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!
Servings: 15
Ingredients
Crumb Layer
- 1½ cups finely chopped pecans
- ⅔ cup brown sugar packed
- 2 teaspoons cinnamon
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter melted
Cake
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup sour cream
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