Pecan Sour Cream Coffee Cake
Easy Pecan Sour Cream Coffee Cake recipe. This moist snack cake makes a great dessert and goes well with a cup of tea or coffee.
Servings: 16 slices
Calories: 309kcal
Ingredients
Cake
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Crumb
- 1 1/2 cups pecans, finely chopped
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 3 Tbsp salted butter, melted
- 2 Tbsp all-purpose flour
Instructions
- Preheat the oven to 350°F. Lightly spray an 8x8 inch baking pan with cooking spray and set aside.
- In a medium bowl, mix together the flour, salt, baking powder and baking soda.
- In the bowl of a stand mixer, cream together the unsalted butter and 1 cup granulated sugar until light and creamy. Add in the eggs one at a time, mixing until fully combined. Mix in the vanilla and sour cream.
- Slowly mix in the dry ingredients into the wet ingredients until just combined. Do not overmix.
- In a small bowl, mix together the crumb ingredients until the pecans are fully coated.
- Spread half of the cake batter in the prepared pan. Spread half of the crumb mixture, then top with remaining half of the cake batter and crumb mixture.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly before cutting into slices.
Notes
- Store in an airtight container in the fridge for up to 1 week.