Sour Cream Pecan Coffee Cake.
I’ve been meaning to share this recipe for quite some time. It is my most favorite coffee cake recipe to date.
I can pass on a brownie or a chocolate chip cookie, but put a piece of coffee cake in front of me………. and forget it! I can’t resist.
This recipe was shared with me from a super sweet guy I used to work with. His aunt makes it for him every year for his birthday – at his request – and he was always kind enough to bring it to the office to share.
The recipe card Steve copied to share with me is dated March, 1969. Almost as old as me!
It’s a classic, and it’s definitely a keeper!
The crunchy ribbon of cinnamony pecans that runs through the middle of this buttery, tender cake seals the deal!
Here is the recipe Steve shared with me that I slightly adjusted:
Sour Cream Pecan Coffee Cake
- 1 cup salted butter, softened (2 sticks)
- 2 cups + 4 Tbsp sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped pecans
- 1 tsp cinnamon
Preheat oven to 375 degrees F. Grease and flour 9″ tube pan.
Cream butter and 2 cups sugar until light and fluffy. Beat in eggs one at a time. Fold in vanilla and sour cream. Fold in baking powder, salt, and flour.
Combine remaining 4 Tbsp sugar, with chopped pecans and cinnamon.
Place half of batter in tube pan. Sprinkle with nut mixture. Top with remaining batter.
Bake 50-60 minutes.
Cheers & Hugs,