If you are on the hunt for the ultimate cozy breakfast treat or an irresistible afternoon pick-me-up, this Pecan Sour Cream Coffee Cake Recipe is exactly what you need. Bursting with the warm flavors of cinnamon and pecans and enriched by the tangy richness of sour cream, this coffee cake has a moist crumb with a perfectly balanced crumbly streusel topping. Every bite of this cake delivers a comforting blend of textures and tastes that feels like a warm hug straight from the oven. It’s one of those recipes that quickly becomes a beloved staple in your baking collection, easy to prepare yet impressively decadent.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that pack a punch when combined. Each ingredient plays a key role—from the sour cream that guarantees moistness, to the pecans that add a wonderful crunch and nuttiness, creating that unforgettable coffee cake experience.
- Butter: Both melted and room temperature butter create richness and tender crumb texture.
- Light brown sugar: Adds a deep sweetness and helps create the crispy streusel topping.
- Ground cinnamon: Infuses the cake with warm spice, a perfect partner to the nuts.
- Kosher salt: Balances sweetness and enhances flavor throughout the cake.
- All purpose flour: The backbone of the cake batter and crisp topping.
- Finely chopped pecans: For crunch and that signature nutty flavor.
- Granulated sugar: Provides sweet structure in the batter.
- Eggs: Bind ingredients and add lift and richness.
- Vanilla extract: Adds fragrant sweetness to the batter.
- Sour cream: Makes the cake tender and moist with tangy depth.
- Baking powder and baking soda: The leavening duo that ensures a fluffy rise.
- Powdered sugar and milk: Combined for a lusciously smooth glaze to finish.
How to Make Pecan Sour Cream Coffee Cake Recipe
Step 1: Prepare Oven and Pan
Start by preheating your oven to 350°F. Preparing your baking dish with nonstick spray ensures the cake won’t stick and makes removal a breeze. A 9×9 inch pan is the ideal size to get that perfect thickness for each slice.
Step 2: Mix Streusel Topping
In a medium bowl, combine melted butter, light brown sugar, cinnamon, salt, flour, and the finely chopped pecans. Stir this mixture until everything is evenly distributed and crumbly. This streusel is going to add incredible texture and flavor to your coffee cake, so don’t skip the pecans—they’re the star of this topping!
Step 3: Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy. Adding the eggs one at a time keeps everything smooth and creamy, so mix for an additional 2 minutes here to get the perfect base for your batter.
Step 4: Combine Wet Ingredients
Next, add vanilla extract, sour cream, salt, baking powder, and baking soda to the mixer bowl. Blend everything on medium speed for about a minute until fully incorporated. The sour cream here is crucial—it gives the cake that tender crumb and moist texture that will have you hooked from the first bite.
Step 5: Add Flour Gently
Switch the mixer to low speed and slowly add the all purpose flour until just combined. It’s important not to overmix at this stage to avoid a dense cake. Stop mixing as soon as no pockets of flour remain for a soft and tender crumb.
Step 6: Layer Batter and Streusel
Spread half the batter evenly into your prepared pan. Then sprinkle half of the streusel mixture evenly over the batter. Carefully spread the remaining batter over the streusel layer, smoothing it out gently with a spatula. Finally, top with the rest of the streusel mixture, pressing lightly so it sticks to the batter beneath.
Step 7: Bake Until Golden
Place your cake in the preheated oven and bake for 30 to 35 minutes. The cake should turn a lovely golden brown and a toothpick inserted in the center should come out clean. The delicious aroma filling your kitchen is a good sign it’s almost ready!
Step 8: Drizzle with Glaze
While the cake is still warm, whisk powdered sugar and milk together until smooth and drizzle it gently on top. This simple glaze adds a subtle sweetness and a beautiful finish that makes every slice look and taste like a bakery treat.
How to Serve Pecan Sour Cream Coffee Cake Recipe
Garnishes
A sprinkle of extra chopped pecans or a dusting of cinnamon on top of the glaze instantly ups the visual appeal and adds subtle texture contrast. A light dusting of powdered sugar also works beautifully if you want a classic look without too much sweetness on the surface.
Side Dishes
This coffee cake pairs wonderfully with a hot cup of your favorite coffee or tea, making it a perfect companion for breakfast or an afternoon snack. For something heartier, serve alongside fresh fruit or a dollop of whipped cream to balance the sweetness.
Creative Ways to Present
Try cutting the cake into small squares and serving on a decorative platter for brunch gatherings. Alternatively, layer slices with mascarpone and fresh berries to turn this Pecan Sour Cream Coffee Cake Recipe into an elegant dessert trifecta that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigeration is fine but may require reheating to restore that fresh-baked warmth and texture.
Freezing
You can freeze this coffee cake either whole or in individual slices. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator and warm gently before serving.
Reheating
The best way to reheat your coffee cake is in a warm oven at 300°F for about 10-15 minutes, or until heated through. This helps revive the moist texture and gives the streusel topping that freshly-baked crispness we all love.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds work beautifully as substitutes, offering a slightly different flavor and crunch. Just make sure they’re finely chopped so they’re easy to eat in each bite.
Is there a dairy-free alternative for this recipe?
To make this cake dairy-free, swap the butter with a plant-based margarine and use a dairy-free sour cream substitute. Keep in mind that results may vary slightly in texture, but the cake will still be delicious.
Can I make this coffee cake gluten-free?
Yes, you can use a gluten-free all purpose flour blend in place of regular flour. Choose one that includes xanthan gum for best results. The texture might be a bit different but just as tasty.
What’s the best way to cut the cake without it crumbling?
Use a sharp serrated knife and cut gently in a sawing motion rather than pressing down hard. Cooling the cake completely before slicing helps it hold together better too.
How long will this coffee cake stay fresh?
Stored properly, this cake tastes best within two days at room temperature. Refrigeration can extend freshness up to four days, but be sure to cover it well to keep it moist.
Final Thoughts
There is something incredibly comforting about a slice of homemade coffee cake fresh from the oven, especially when it’s packed with the nutty crunch of pecans and the rich tang of sour cream. This Pecan Sour Cream Coffee Cake Recipe has all the elements of a perfect morning treat or a special weekend indulgence. I really hope you try making it soon—it’s definitely a crowd-pleaser that will have friends and family asking for your secret recipe again and again.
Print
Pecan Sour Cream Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Sour Cream Coffee Cake is a moist and tender dessert featuring a rich sour cream batter layered with a crunchy cinnamon pecan streusel topping. Finished with a sweet powdered sugar glaze, it’s perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Streusel Topping
- 3 tablespoons butter, melted
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons all purpose flour
- 1 1/2 cups finely chopped pecans
Cake Batter
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 3/4 cups all purpose flour
Glaze
- 3/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Coat a 9×9 inch baking dish with nonstick spray and set aside to ensure the cake won’t stick.
- Make the Streusel: In a medium bowl, combine melted butter, light brown sugar, ground cinnamon, kosher salt, all purpose flour, and chopped pecans. Stir well until evenly mixed. Set this streusel mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar together on medium speed for about 2 minutes until creamy and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing on medium speed for 2 more minutes, scraping the bowl as needed. Then add vanilla extract, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until all ingredients are combined.
- Incorporate Flour: Reduce the mixer speed to low and gradually add the all purpose flour, mixing just until combined to avoid overmixing which can make the cake dense.
- Layer the Cake: Spread half of the batter evenly in the prepared baking dish. Sprinkle half of the streusel mixture on top of this layer. Carefully spread the remaining batter over the streusel, smoothing with a spatula. Finish by sprinkling the rest of the streusel evenly over the top.
- Bake: Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Prepare and Drizzle Glaze: While the cake is still warm, whisk together powdered sugar and milk until smooth with no lumps. Drizzle the glaze evenly over the top of the warm cake.
Notes
- For best texture, do not overmix the batter once the flour is added.
- Use freshly chopped pecans for optimal flavor and crunch.
- The cake is delicious served warm but can be stored in an airtight container at room temperature for up to 3 days.
- Milk in the glaze can be substituted with cream or a dairy-free alternative for variation.
- If you prefer, you can toast the pecans slightly before using for a deeper nutty flavor.
