Sour Cream Pecan Coffee Cake

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

Ingredients:

  • 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

Directions:

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.

Enjoy!

Cheers & Hugs,
Jodi

 

42 thoughts on “Sour Cream Pecan Coffee Cake

  1. OK … this is on my must-bake list for next weekend. In the meantime, I think I have to have your square “tube” pan, because what kitchen cabinet — already squished full of baking pans — can’t make room for a square “tube” pan? It’s adorable! Thank you for all the “yum” you share … your recipes are gold!

    Liked by 1 person

  2. It is the perfect day for this coffee cake! Well, any day is the perfect day for a coffee cake, anytime works too! It is the perfect day to “bake” this coffee cake…the kitchen is nice and cool thanks to temperatures only in the 60’s after 80’s yesterday. I’m a wee bit short on the cup of pecans, but that will not deter me. I will have to use a round tube pan, as I lack that lovely square pan of yours. No matter, I’m off to bake this cake. Thank-you!

    Liked by 1 person

  3. Jodi, Sometimes I think you’e a mind reader. we’re talking about candied bacon; you put the technique on your blog. This weekend, I was digging through recipes for a coffee cake recipe that calls for sour cream…and voila… Thanks for another keeper!!!

    Pam

    Liked by 1 person

    • wohoo! love that! and I do have to say I often so relate to the stories you tell. You tell about regular, simple daily activities with such love and appreciation it warms my heart.

      Liked by 1 person

  4. I had a piece of coffee cake at the National Gallery of Art Pavillion Cafe yesterday. It was delicious but this trumps it fair and square! Double yummy and definitely one for me to make when I get home!!

    Liked by 1 person

  5. Jodi! What a fabulous looking cake! and I cannot pass up neither brownie nor cookie! and certainly not a coffee cake! And I love love love pecans! I am absolutely going to make this after I pick me up some pecans!

    Thank you for updating the recipe – I am so tickled that the recipe card is circa 1969!

    Liked by 1 person

  6. Pingback: Sour Cream Pecan Coffee Cake — the creative life in between – Grandma's Bake Shop

  7. Pingback: Sour Cream Pecan Coffee Cake — the creative life in between – The White Plate : Food,Thoughts, and Musing of a Self Taught Chef

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