Why You’ll Love This Recipe
- Moist and Tender: The sour cream in the batter keeps the cake exceptionally soft.
- Rich Pecan Flavor: Finely chopped pecans in the crumb topping provide a nutty depth of flavor.
- Perfect Balance: Not overly sweet, making it an ideal companion to your morning coffee or tea.
- Simple Ingredients: Made with pantry staples, this recipe is easy to follow.
Ingredients
For the Crumb Topping:
- 1½ cups pecans, finely chopped
- ⅓ cup white sugar
- ⅓ cup packed light brown sugar
- 3 tablespoons melted butter
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
For the Cake:
- 1⅞ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream or crème fraîche
- 1½ teaspoons vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Butter an 8×10-inch baking dish to prevent sticking.
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Make the Crumb Topping: In a bowl, mix the chopped pecans, white sugar, brown sugar, melted butter, cinnamon, and salt until combined. The mixture should resemble coarse crumbs.
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Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and white sugar until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream and vanilla extract until smooth. Gradually add the dry ingredients, stirring until just combined.
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Assemble the Cake: Spread half of the batter into the prepared baking dish. Sprinkle half of the crumb topping over it. Spoon the remaining batter on top and spread gently. Finish with the remaining crumb topping, pressing it lightly into the batter.
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Bake: Place in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
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Cool and Serve: Let the cake cool in the pan before serving warm or at room temperature.
Servings and Timing
- Servings: About 8 slices
- Prep Time: 25 minutes
- Cook Time: 30 to 35 minutes
- Total Time: 55 to 60 minutes
Variations
- Nut Substitutions: Swap pecans for walnuts or almonds for a different texture and flavor.
- Spice It Up: Add nutmeg or cardamom to the crumb topping for a warm spice profile.
- Fruit Addition: Layer in sliced apples or pears for extra flavor.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheating: Warm individual slices in the microwave for 10-15 seconds.
- Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
FAQs
How should I store leftover coffee cake?
Store it in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.
Can I freeze this coffee cake?
Yes, wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.
What can I use instead of sour cream?
Plain Greek yogurt or crème fraîche works as a great substitute.
Can I use a different type of nut?
Yes, walnuts or almonds can be used instead of pecans.
How do I prevent the crumb topping from sinking?
Ensure the topping is evenly distributed and press it lightly into the batter before baking.
Can I add fruits to the cake?
Yes, add blueberries, raspberries, or apple slices for a fruity twist.
Is it necessary to toast the pecans?
Toasting enhances their flavor, but it’s optional.
Can I make this cake gluten-free?
Yes, use a gluten-free baking flour blend in place of all-purpose flour.
What size pan is best for this recipe?
An 8×10-inch pan is ideal, but a 9×9-inch pan can also be used with slight baking time adjustments.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan, increasing the baking time slightly.
Conclusion
This Pecan Sour Cream Coffee Cake is a delightful treat that’s perfect for any time of day. Whether enjoyed fresh out of the oven or reheated with your morning coffee, its moist texture and crunchy pecan topping make it irresistible. Try different variations and enjoy this homemade classic with friends and family!
Pecan Sour Cream Coffee Cake
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Total Time: 55-60 minutes
- Yield: 8 slices
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this Pecan Sour Cream Coffee Cake, a moist and tender cake with a rich pecan crumble topping. Perfect for breakfast, brunch, or an afternoon treat, this easy homemade coffee cake pairs beautifully with coffee or tea. The addition of sour cream ensures a soft crumb, while the buttery pecan topping adds a delicious crunch.
Ingredients
For the Crumb Topping:
- 1½ cups pecans, finely chopped
- ⅓ cup white sugar
- ⅓ cup packed light brown sugar
- 3 tablespoons melted butter
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
For the Cake:
- 1⅞ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream or crème fraîche
- 1½ teaspoons vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8×10-inch baking dish to prevent sticking.
- Make the Crumb Topping: In a bowl, combine pecans, white sugar, brown sugar, melted butter, cinnamon, and salt. Mix until it forms coarse crumbs.
- Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and white sugar until light and fluffy.
- Beat in eggs one at a time, then mix in sour cream and vanilla extract until smooth.
- Gradually add dry ingredients, mixing until just combined.
- Assemble the Cake:
- Spread half of the batter into the prepared baking dish.
- Sprinkle half of the crumb topping over it.
- Spoon the remaining batter on top and spread gently.
- Finish with the remaining crumb topping, pressing lightly into the batter.
- Bake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan before serving warm or at room temperature.
Notes
- Nut Variations: Swap pecans for walnuts or almonds.
- Spices: Add nutmeg or cardamom for extra warmth.
- Fruit Additions: Layer in sliced apples, pears, or berries for extra flavor.
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Reheating: Microwave individual slices for 10-15 seconds.
- Freezing: Wrap tightly and freeze for up to 3 months.
