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Sour Cream Pecan Coffee Cake Recipe
by Lana Stuart

Sour Cream Pecan Coffee Cake

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In all the time I’ve been writing here on the blog, I’ve never posted a coffee cake! Until now, anyway. And what a great one to do as the first – a mixture of pecans, cinnamon and brown sugar for the topping with a soft, moist, and slightly tangy cake layer. Yum.

Enjoy this delicious coffee cake with, naturally, a cup of coffee or a glass of milk. It makes a nice ending for breakfast, a lovely little afternoon snack or even a light dessert.

Sour Cream Pecan Coffee Cake

A delicious, moist sour cream and pecan coffee cake. Good with a glass of milk, too!



Heat the oven to 350 degrees.

Grease and flour a 10-inch tube pan.

Cream the butter and sugar in a large bowl.

Add the eggs one at a time, beating well after adding each.

With the mixer on low speed, beat in the sour cream and vanilla.

Sift together the cake flour, salt, and baking powder.

Start with your mixer on very slow speed and gradually add the dry ingredients to the wet mixture. Increase the mixer speed as you add more of the dry ingredients and the batter becomes thicker.

In a small bowl, combine the pecans, cinnamon, and brown sugar.

Put half the batter in the prepared pan.

Sprinkle half the pecan-cinnamon-sugar mixture over the batter.

Add the remaining batter and sprinkle with the remaining topping.

Bake for 50-60 minutes or until a tester inserted halfway between the center and edge of pan comes out clean.

Cool completely in the pan on a wire rack.

Remove from pan, slice and serve.

Dust with powdered sugar if desired.


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