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.
