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
Scale
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.
