Pecan Sour Cream Coffee Cake Recipe

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Thats Nerdalicious Recipe

Pecan Sour Cream Coffee Cake: A Taste of Home

The aroma of cinnamon and toasted pecans, mingled with the subtle tang of sour cream, instantly transports me back to my grandmother’s kitchen. Every Sunday, after church, a coffee cake, almost identical to this Pecan Sour Cream Coffee Cake, would grace her table. Its golden-brown surface, speckled with crunchy pecans, promised a warm, comforting embrace, and it always delivered. It wasn’t just a cake; it was a symbol of family, togetherness, and the simple joys of life.

Recipe Overview

  • Prep Time: 20 minutes
  • Cook Time: 27-30 minutes
  • Total Time: Approximately 50 minutes
  • Servings: 12
  • Yield: One 9×12 inch coffee cake
  • Dietary Type: Not specified (Contains dairy, gluten, and eggs)

Ingredients

  • Topping:

    • 1/3 cup sugar
    • 1 teaspoon cinnamon
    • 1/3 cup light brown sugar, packed
    • 1/2 cup pecans, chopped
    • 1/2 cup butter

  • Cake Batter:

    • 1 cup sugar
    • 1 cup sour cream
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 2 cups flour, sifted (or 1 7/8 cups unsifted)
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder

Equipment Needed

  • 9×12 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Sifter (optional)
  • Rubber spatula

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 9×12 inch baking pan. This ensures the coffee cake releases easily after baking.

  2. Prepare the pecan topping: In a small bowl, combine the 1/3 cup sugar, cinnamon, light brown sugar, and chopped pecans. Mix well to ensure the spices are evenly distributed. Set aside.

  3. Cream the butter and sugar: In a large mixing bowl, cream together the butter and 1 cup sugar until light and fluffy using an electric mixer. This process incorporates air, resulting in a tender cake.

  4. Add the wet ingredients: Gradually add the sour cream, eggs, and vanilla extract to the creamed mixture. Beat until well combined. Ensure the eggs are fully incorporated to prevent a curdled batter.

  5. Prepare the dry ingredients: In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Sifting is recommended for a lighter, more tender cake. If you choose not to sift, reduce the flour to 1 7/8 cups.

  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Begin and end with the flour mixture. This prevents overmixing, which can lead to a tough cake.

    • Add about one-third of the flour mixture, then half of the sour cream mixture, mixing until just combined after each addition. Repeat, ending with the remaining flour mixture.

  7. Assemble the coffee cake: Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the pecan topping over the batter. Pour the remaining batter over the topping, spreading evenly again. Finally, sprinkle the remaining pecan topping over the top.

  8. Bake the coffee cake: Bake in the preheated oven for 27-30 minutes, or until a wooden skewer inserted into the center comes out clean. The edges should be golden brown and the top should spring back lightly when touched.

  9. Cool and serve: Let the coffee cake cool in the pan for at least 10-15 minutes before cutting and serving. This allows the cake to set properly.

Expert Tips & Tricks

  • Toasting the pecans: For an even more intense nutty flavor, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the topping. Watch them carefully, as they can burn easily.
  • Room Temperature Ingredients: Using room-temperature butter, sour cream, and eggs helps the ingredients emulsify properly, resulting in a smoother batter and a more even bake.
  • Doneness Check: Oven temperatures can vary, so use a toothpick or wooden skewer to check for doneness. If the skewer comes out with wet batter, bake for a few more minutes and check again.
  • Preventing a Soggy Bottom: Make sure your baking pan is well-greased and floured. Alternatively, you can line the bottom of the pan with parchment paper.
  • Sour Cream Substitute: For a tangier flavor, you can use plain Greek yogurt instead of sour cream.

Serving & Storage Suggestions

This Pecan Sour Cream Coffee Cake is delicious served warm or at room temperature. It’s perfect with a cup of coffee or tea for breakfast, brunch, or dessert.

  • Serving: Serve slices of the coffee cake on a plate, optionally dusting with powdered sugar for an elegant presentation. A scoop of vanilla ice cream or a dollop of whipped cream complements the cake beautifully.
  • Storage: Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: For longer storage, wrap the coffee cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Reheating: To reheat, wrap individual slices in foil and warm in a 350°F (175°C) oven for about 10 minutes, or microwave for 15-20 seconds.

Nutritional Information

Nutrient Amount per Serving % Daily Value*
Calories 334.9 kcal N/A
Calories from Fat 141 g 42%
Total Fat 15.7 g 24%
Saturated Fat 7.6 g 38%
Cholesterol 61.3 mg 20%
Sodium 329.1 mg 13%
Total Carbohydrate 45.7 g 15%
Dietary Fiber 1.1 g 4%
Sugars 29.1 g N/A
Protein 4.1 g 8%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

  • Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that the blend contains xanthan gum for binding.
  • Dairy-Free: Use a plant-based butter substitute and a dairy-free sour cream alternative like cashew cream or coconut cream.
  • Spice Variations: Experiment with different spices in the topping. Try adding a pinch of nutmeg, cardamom, or allspice.
  • Fruit Additions: Add a layer of fresh or frozen berries (blueberries, raspberries, or cranberries) to the middle of the cake before adding the final layer of batter and topping.
  • Nut Variations: Instead of pecans, try using walnuts, almonds, or hazelnuts.

FAQs (Frequently Asked Questions)

Q: Do I have to sift the flour?
A: Sifting the flour makes for a lighter and more tender cake, but if you don’t have a sifter, you can simply whisk the flour to aerate it. If you skip sifting, reduce the flour quantity to 1 7/8 cups.

Q: Can I use a different size baking pan?
A: While a 9×12 inch pan is recommended, you can use a similar-sized pan. Keep in mind that baking times may vary depending on the pan size.

Q: How do I know when the coffee cake is done?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done.

Q: Can I make this coffee cake ahead of time?
A: Yes, you can bake the coffee cake a day ahead of time. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature.

Q: My topping sank into the cake. What did I do wrong?
A: This can happen if the topping is too heavy or the batter is too thin. Make sure to use the correct measurements for both the topping and the batter. Also, avoid overmixing the batter.

Final Thoughts

This Pecan Sour Cream Coffee Cake is more than just a recipe; it’s an invitation to create memories and share moments of joy with loved ones. Its simple elegance and comforting flavors make it a perfect addition to any occasion. I encourage you to try this recipe and experience the warmth and satisfaction that comes from creating something delicious from scratch. Don’t hesitate to experiment with variations and make it your own. I’d love to hear about your experiences and any creative twists you add to this classic recipe!

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