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Pecan Sour Cream Coffee Cake

4

55 min

Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake Photo 1

Time

55 min

Serving

8 persons

Calories

634

Rating

4.00★ (429)

Cuisine

Author: Victoria Buriak
For me, the best part about any coffee cake recipe is the crispy, crunchy, buttery crumb topping. In this recipe, I significantly increased the amount of crumb topping and hid a layer inside the cake!

Ingredients

  • ½ cups pecans: 1 piece (chopped)
  • white sugar: 0.33333 cup
  • packed light brown sugar: 0.33333 cup
  • butter: 3 Tbsp (melted)
  • cinnamon: 1 tsp
  • salt: 0.125 tsp
  • ⅞ cups all-purpose flour: 1 piece
  • baking powder: 1 tsp
  • baking soda: 0.75 tsp
  • fine sea salt: 0.5 tsp
  • white sugar: 1 cup
  • unsalted butter: 0.5 cup (softened)
  • eggs: 2 piece
  • sour cream or creme fraiche: 1 cup
  • ½ teaspoons vanilla extract: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.
    Pecan Sour Cream Coffee Cake Photo 2
  2. Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
    Pecan Sour Cream Coffee Cake Photo 3
  3. Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
    Pecan Sour Cream Coffee Cake Photo 4
  4. Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
    Pecan Sour Cream Coffee Cake Photo 5
  5. Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
    Pecan Sour Cream Coffee Cake Photo 6
  6. Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving. Chef John
    Pecan Sour Cream Coffee Cake Photo 7

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