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,
First, I spent about an hour or so early in the morning blanching, dicing, mixing, melting, streuseling, spreading, baking, glazing, and plating.
I then cut a slice,
took a photo of the whole cake,
plated a slice for a photo,
placed it on the edge of the deck railing with the cake where I was photographing for good lighting so I could share here,
considered how I should be careful balancing so much on the railing….
cleaned up the broken plate, ENTIRE cake AND plated slice out of the mulch 10 feet below the deck…
and cut up a ripe, juicy cantaloupe for dessert.
I’ll have to try that one again another time…
We saved hundreds of calories,
The cantaloupe was SUPER sweet,
and I allowed myself an extra glass of wine that evening. 🙂
Cheers & Hugs,
PS If you would like the recipe for the Peach Coffee Cake (which I cannot tell you how it tasted), here is a link to The SeaSideBaker where I found the recipe. If you would like the recipe for my Cantaloupe dessert: cut up one fresh, ripe, juicy delicious cantaloupe into bite-sized pieces, and enjoy. 🙂
Do you love a good crumb cake or coffee cake or pound cake as much as I do?
I made this recipe the day before I went away for vacation, so there would be something sweet for the guys while I was gone, and so I wouldn’t eat too much of it myself!
And oh is it GOOD!
When searching for a recipe to try, I found one through Pinterest that lead me to BarbaraBakes’ blog. I’m totally a new fan of Barbara now!
I tweaked up her recipe slightly, and had to do a little “subbing” on ingredients…again.
I only had 1 cup of sour cream in the refrigerator, and the recipe called for 2 cups. Where there’s a will, there’s a way, so I immediately “Googled” sour cream substitutes.
Some say yogurt. I had one container of blackberry-on-the-bottom Chobani Greek yogurt, so in that went with the sour cream (sans the blackberries, which I ate), but that was only 5 additional ounces. So I looked for another substitute and found mixing milk with lemon juice and soft butter. Mixed enough of that up to make 2 full cups of “sour cream,” and off I went to town mixing and baking.
I love how it turned out! This is a heck of a cake that is great for decadent breakfast or brunch or a snack with coffee or served as dessert. It is a rich, golden cake with a layer of cinnamon right in the middle and crumbly cinnamon streusel and powdered sugar on top that is good to the last crumb!
Here’s the recipe. Enjoy!
Cinnamon Creme Crumb Cake
Topping & Filling Ingredients:
- 3/4 cup sugar
- 3/4 cup brown sugar
- 4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 3/4 cups flour
- 2 1/2 sticks cold salted butter, cut into small chunks
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, room temp, cut into pieces
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups sour cream
- Preheat oven to 350º.
- Grease and flour a 10 inch tube pan.
- Combine first five topping ingredients in a large bowl, add chunks of cold butter and blend with a pastry blender to form crumbly mixture.
- Combine flour, baking powder, baking soda and salt in a medium size bowl, and set aside.
- With electric mixer, cream butter, shortening, and sugar. Beat in the eggs one at a time, followed by vanilla and almond extracts. Add the dry cake ingredients alternating with the sour cream.
- Spoon half of the cake batter into the prepared pan.
- Sprinkle half of the crumbly topping mixture over the batter.
- Layer the remaining cake batter carefully on top of that so as not to disrupt the filling layer.
- Then top with remaining crumbly topping.
- Press the final topping layer into the cake layer very gently to make sure it sticks.
- Bake for 50 minutes or until toothpick inserted in comes out clean.
- Cool in pan for 30 minutes.
- Loosen sides of cake with knife and invert onto a wire rack. Then immediately invert again onto a serving plate.
- Sprinkle with powder sugar to finish.
Cheers & Hugs,