Buttery Pecan Sour Cream Coffee Cake

Quick Pecan Sour Cream Coffee Cake

This delightful Quick Pecan Sour Cream Coffee Cake is the ultimate treat to pair with your morning coffee or as a delightful afternoon snack. Its buttery, moist texture and crunchy pecan topping make it a favorite, especially when you want something both simple and elegant. It’s a perfect recipe to double up on—bake one now and freeze the second for those surprise guests who drop by unexpectedly. Just defrost in the microwave and you’ll have a delicious, freshly baked cake ready to serve in minutes. Here’s how to make this scrumptious cake from scratch:

Ingredients

For the Topping:

• 3/4 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter
• 1/2 cup chopped pecans

For the Cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• 1/2 cup golden raisins

Instructions

1. Preheat the Oven:
   Begin by setting your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise beautifully.

2. Prepare the Baking Pan:
   Butter a 9 x 9-inch square baking pan thoroughly, or if you prefer, you can use an 11 x 7-inch pan for a slightly thinner cake. Make sure to coat it evenly to prevent sticking.

3. Make the Topping:
   In a medium bowl, combine 3/4 cup light brown sugar, 1 cup all-purpose flour, and 1 teaspoon ground cinnamon. Mix these ingredients well. Cut 2 tablespoons of cold butter into small pieces and add them to the bowl. Using your fingertips, work the butter into the sugar and flour mixture until it resembles a sandy, crumbly texture. Stir in 1/2 cup chopped pecans and set aside.

4. Prepare the Cake Batter:
   In a large mixing bowl, cream together 1/2 cup softened unsalted butter with 1 cup granulated sugar until the mixture is light and fluffy. Add 1 teaspoon vanilla extract and mix well. Incorporate 3 large eggs one at a time, beating well after each addition.

5. Combine Dry Ingredients:
   Sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add these dry ingredients to the creamed butter mixture, alternating with 1 cup sour cream. Begin and end with the flour mixture. Mix until just combined.

6. Add Raisins:
   Gently fold in 1/2 cup golden raisins into the batter, ensuring they are evenly distributed.

7. Assemble the Cake:
   Transfer the batter into the prepared baking pan, spreading it out evenly. Sprinkle the pecan topping mixture evenly over the batter, ensuring a generous layer covers the surface.

8. Bake the Cake:
   Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent over-browning.

9. Cool and Serve:
   Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This will make it easier to cut into squares. Serve warm or at room temperature, and enjoy!

Additional Tips:

• For an extra touch, you can dust the top of the cake with a light sprinkling of powdered sugar before serving.
• This coffee cake freezes exceptionally well. To freeze, wrap the cooled cake tightly in plastic wrap or foil, and store in the freezer. When ready to enjoy, defrost in the microwave under the defrost cycle for a few minutes before slicing.

This Quick Pecan Sour Cream Coffee Cake is a wonderful recipe to keep in your baking repertoire, offering both simplicity and sophistication. Enjoy it with your favorite coffee, and relish the rich, buttery flavor combined with the delightful crunch of pecans. Happy baking! 🍰☕