Delicious Pecan Sour Cream Coffee Cake Recipe
As a lover of all things brunch, there’s one thing I can never pass up: a freshly baked coffee cake. The aroma of cinnamon and sugar wafting through the air is enough to make anyone’s mouth water. That’s why I’m thrilled to share with you my recipe for a Pecan Sour Cream Coffee Cake that’s sure to be a crowd-pleaser.
This coffee cake has it all – a soft and tender crumb, a cinnamon-pecan swirl running throughout, and a delectable streusel topping. But what really takes it over the top is the tanginess of the sour cream that keeps the cake ultra-moist while adding a subtle depth of flavor. Trust me when I say that one bite of this cake and you’ll be transported to a sweet, sweet paradise.
Whether you’re hosting guests for breakfast or treating yourself to a lazy Sunday morning at home, this Pecan Sour Cream Coffee Cake will not disappoint. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
My dear coffee lovers, have you ever experienced a craving for coffee cake that has a perfect balance of moist yet fluffy texture, mixed with the warmth of cinnamon and the rich taste of pecans? If so, then this Pecan Sour Cream Coffee Cake recipe is made just for you. Trust me, one bite of this deliciousness will transport you to a land of sheer joy.
Now let me explain why you should try this recipe. First and foremost, it is prepared with premium quality ingredients. From unsalted butter to all-purpose flour, each ingredient has been handpicked to ensure that you get the best taste and texture possible. Additionally, sour cream is added which not only makes the cake incredibly tender and flavorful but also adds a subtle tanginess that will leave your taste buds dancing in joy.
Moreover, the recipe provides an easy-to-follow guide on making a pecan streusel layer that perfectly complements the moist and fluffy cake. The blend of finely chopped pecans, cinnamon, and light brown sugar sprinkled generously on top of the cake elevates its taste to an unparalleled level.
Lastly, who can resist the heavenly aroma emanating from your oven while baking this mouth-watering coffee cake? Delight your senses with the rich scent of cinnamon and pecans that envelops your entire house.
In conclusion, trust me when I say this – if you want to indulge in an unforgettable coffee cake experience that will make you feel alive, then this is the recipe for you.
Ingredient List
- 2 cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- A pinch of salt
- 1 cup of unsalted butter at room temperature
- 1 1/2 cups of granulated sugar
- 2 eggs
- 1 cup of sour cream, at room temperature
- 1/2 cup of chopped pecans
- 1/2 cup of dark brown sugar
- 2 tsp of ground cinnamon
- 1 tsp of orange zest
For the pecan streusel topping
- 1/2 cup of all-purpose flour
- 1/3 cup of light brown sugar
- 4 tbsp of unsalted butter, melted
- 1/2 tsp of ground cinnamon
- 1/2 cup finely chopped pecans
For the glaze (Optional)
- 1/4 cup of powdered sugar
- 2 tbsp maple syrup
- 1 tsp of vanilla extract
This Pecan Sour Cream Coffee Cake Recipe is an absolute delight, and these ingredients are required to make it the best among the rest. Each component adds its unique flavor and texture to the cake that complement each other and make it a signature dish.
The Recipe How-To
Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9-inch tube pan or Bundt pan by buttering and flouring it.
In a medium bowl, mix together 2 cups of all-purpose flour, 1 tsp of baking powder, 1 tsp of baking soda, and ½ tsp of salt.
In a large bowl, beat 1 cup (2 sticks) of unsalted butter at room temperature with an electric mixer until creamy. Add in 1 ½ cups of granulated sugar and beat until the mixture is light and fluffy. Beat in two eggs, one at a time until well combined.
Add the flour mixture to the butter-egg mixture in batches, alternating with 1 cup of sour cream. Mix until the batter is smooth and all ingredients are incorporated.
In a separate small bowl, mix together the cinnamon pecan streusel by combining ½ cup dark brown sugar with ½ cup finely chopped pecans, ⅓ cup all-purpose flour, ¼ tsp of ground cinnamon, and 4 tbsp of melted butter.
Pour half of the coffee cake batter into the prepared pan. Top with half the pecan streusel mixture. Pour the remaining batter over that then top with the rest of the pecan streusel mixture.
Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
When done baking, allow to cool completely on a wire rack before removing from pan. Dust some powdered sugar and grated orange zest on top for a nice finishing touch. Enjoy!
Substitutions and Variations
Oh, the possibilities are endless when it comes to substitutions and variations with this pecan sour cream coffee cake recipe. You can easily tailor this recipe to your own preference and enjoy a unique flavor every time you bake it up.
Firstly, let’s talk about the nuts. Pecans are amazing in this recipe. They add a beautiful crunch and nutty taste that goes so well with the coffee cake. However, you can try swapping them out for walnuts or almonds if you prefer.
Next up is the flour choice. This recipe uses all-purpose flour, but you can experiment with different types of flour to create different textures and tastes. For example, using cake flour instead of all-purpose will give you an even lighter texture. You could also use a combination of whole wheat flour and all-purpose to make it a little healthier.
If you want to change up the flavor profile a bit, add some orange zest along with the cinnamon for a burst of citrusy goodness. Alternatively, swap out the cinnamon for cardamom if you prefer a spicier taste.
For those who want to cut down on sugar, you can replace granulated sugar with maple syrup or honey. They will lend an incredible depth of flavor that will make your cake ultra moist and delicious.
Lastly, don’t be shy about adding extra toppings like dark chocolate chips or dried cranberries in between layers or on top of the streusel for added texture and flavor.
Remember, baking is all about creativity and experimentation! Go ahead and have fun trying out different variations until you find your perfect pecan sour cream coffee cake recipe.
Serving and Pairing
When it comes to serving and pairing this pecan sour cream coffee cake, it is versatile enough to be enjoyed at any time of the day. For breakfast or a brunch gathering, serve warm or at room temperature alongside a fresh fruit platter, yogurt, or a steaming cup of coffee. The soft and fluffy texture of the cake pairs well with tangy fruits like blueberries, raspberries, and strawberries.
At a more formal occasion such as afternoon tea or dessert time, this coffee cake can be dressed up with a dusting of powdered sugar and a dollop of whipped cream on top. It also goes well with a scoop of vanilla ice cream or drizzled with some maple syrup for an extra touch of sweetness. To complement the nutty flavor of the pecans, pair this cake with warm and bold-flavored beverages like chai latte or hot chocolate.
No matter how you choose to serve it, this pecan sour cream coffee cake is sure to delight your taste buds and satisfy your cravings for something indulgent yet comforting. Share it with your loved ones over heartwarming conversations and create lovely memories that last a lifetime.
Make-Ahead, Storing and Reheating
Darling, let me tell you, this Pecan Sour Cream Coffee Cake recipe is divine! And the best part is that it can easily be made ahead of time and reheated whenever you’re ready to dive into this sweet treat.
If you want to make it ahead of time, simply store the cake in an airtight container for up to 2 days. But be sure not to refrigerate it! The sour cream in the cake helps to keep it moist without thinning out the batter. So refrigerating it may do more harm than good, affecting the texture of the cake.
To reheat the cake, preheat your oven to 325°F (165°C) and take out your cake from the airtight container. If you want to serve individual slices, cut them now before reheating. Then, wrap each slice with foil and place it on a baking sheet. Pop it in the oven and reheat for about 10 minutes until warmed through.
If you want to reheat the whole cake, place it on a baking sheet and heat it for about 15 minutes until warmed through. Or if you prefer a slightly crispy exterior, remove foil and bake it for an additional 5 minutes.
And there you have it darling! A slice of heaven ready to be savored once again. Keep this recipe on hand so that every time you need a little pick-me-up or want an indulgent treat without any fuss, you know what to do: Reheat and enjoy!
Tips for Perfect Results
When making the Pecan Sour Cream Coffee Cake recipe, it is important to follow the instructions carefully in order to achieve the best results. Here are some tips to make sure that your cake will be perfect:
1. Room Temperature Ingredients: Make sure that all of your ingredients, especially the butter and eggs, are at room temperature before beginning the recipe. Room temperature ingredients will mix together better and create a smoother batter.
2. Measuring Accurately: It is important to measure all ingredients precisely, especially when it comes to baking powder and baking soda. Too much or too little of these ingredients can affect the texture and rise of the cake.
3. Mixing Techniques: When mixing the ingredients together, use a light hand and do not overmix. Overmixing can cause the cake to become tough and dense.
4. Pecan Streusel: The pecan streusel is what really makes this coffee cake so delicious! When adding it to the top and middle layer of the batter, be sure to spread it evenly with a fork or your fingers so that each slice has an equal amount of pecan goodness.
5. Baking Time: Every oven is different, so while the recipe calls for 45 minutes of baking time, keep an eye on your cake starting at around 35 minutes. The cake should be golden brown on top and a toothpick inserted into the center should come out clean.
By following these tips, you will ensure that your Pecan Sour Cream Coffee Cake turns out moist, fluffy, and full of delicious pecan flavor in every bite!
FAQ
As a barista, I am used to answering all sorts of questions about coffee. Similarly, as a baker, I understand that you may have some questions about this Pecan Sour Cream Coffee Cake Recipe. To make things easier for you, I have compiled a list of frequently asked questions along with their answers so that you can bake the perfect cake every time!
What does adding sour cream to a cake mix do?
Incorporating sour cream into cake batter can provide additional moisture without causing the batter to become too thin. The use of sour cream results in a cake with a delicately tender texture and finely ground crumbs.
What are the ingredients in Sara Lee pecan coffee cake?
The ingredients used in this product consist of a combination of enriched bleached flour containing wheat flour, malted barley flour, and essential vitamins such as niacin, iron, thiamin mononitrate, riboflavin, and folic acid. Additionally, it contains a mix of partially hydrogenated vegetable oil, made from soybean and/or cottonseed oils, along with water, high fructose corn syrup, sugar, eggs, pecans, and skim milk.
Does a coffee cake with sour cream need to be refrigerated?
Hey there! If you plan on eating your scrumptious Sour Cream Coffee Cake within the next couple of days, storing it in an airtight container at room temperature will do just fine. But, if you decide to keep it for longer than 2 days, it’s best to refrigerate it to avoid any potential mold growth.
What makes a cake more moist buttermilk or sour cream?
Using sour cream in baking can help to achieve a more moist texture in baked goods compared to using milk. This can be particularly useful in recipes that often result in drier outcomes, such as sponge cakes.
Bottom Line
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In conclusion, this pecan sour cream coffee cake recipe is a must-have for any coffee lover. Its texture is ultra moist and the flavor of the pecans coupled with the cinnamon is a perfect complement to the sour cream. This cake will impress your guests and make you feel like a professional pastry chef.
Don’t be afraid to experiment with this recipe by incorporating different types of nuts, fruits or even chocolate chips. You can also play around with the amount of sugar and spices until you find your ideal flavor combination.
When it comes to serving, nothing pairs better with this coffee cake than a nice hot cup of coffee or tea. The warmth and aroma from the beverage perfectly complement the flavors of the dessert.
In addition, if you’re looking to change things up a bit or want a different presentation, you can also bake this cake in a bundt pan or make it into cupcakes for individual servings.
So why not give this drool-worthy recipe a try? I promise that it will become one of your go-to desserts for any occasion. Happy baking!
Pecan Sour Cream Coffee Cake Recipe
Ingredients
Streusel
- 1/2 cup pecans, toasted, cooled, and ground fine
- 3 tablespoons dark brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
Cake
- 6 large eggs
- 1 3/4 cups sour cream
- 1/4 cup maple syrup
- 1 1/2 tablespoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup pecans, toasted, cooled, and ground fine
- 1 1/4 cups sugar
- 4 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 16 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon grated fresh orange zest
Instructions
- Streusel: mix all the ingredients together in a small bowl; set aside.
- Cake: adjust oven rack to the lowest position; preheat oven to 350°.
- Grease a 12-cup nonstick Bundt pan.
- Whisk the eggs, sour cream, maple syrup, and vanilla together in a bowl.
- Whisk the flour, pecans, sugar, baking powder, baking soda, and salt together in a large bowl.
- Beat the butter and half of the egg mixture into the flour mixture with an electric mixer on low speed until the mixture starts to come together, about 15 seconds.
- Scrape the bowl with a rubber spatula, add the remaining egg mixture, and continue to beat on medium speed until the batter is light and fluffy, 2-3 minutes, stopping to scrape down the bowl and beaters as needed.
- Add 5 cups of the batter to the Bundt pan, using a rubber spatula to smooth out the surface.
- Sprinkle the streusel evenly over the batter and then cover with the remaining batter, spreading it out evenly.
- Bake until a pick inserted into the middle of the cake comes out with a few crumbs attached, 50-60 minutes, rotating the pan halfway through baking.
- Cool the cake in the pan on a wire rack for 30 minutes, then invert onto a wire rack to cool completely before glazing, about 1 hour.
- Glaze: whisk the powdered sugar, orange juice, cinnamon, and orange zest together in a small bowl, then drizzle over the cake before serving.
Add Your Own Notes
Nutrition
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