Cinnamon Pecan Swirl Sour Cream Coffee Cake

The Sour Cream Coffee Cake recipe you’re interested in is a classic that combines the richness of sour cream with the sweetness of pecans and a cinnamon brown sugar swirl. Here’s a detailed breakdown of the recipe and some insights into its preparation:

Recipe Overview:

• Name: Sour Cream Coffee Cake
• Cook Time: 40 minutes
• Prep Time: 20 minutes
• Total Time: 1 hour
• Recipe Category: Breads
• Keywords: Breakfast, Fruit, Nuts, < 60 Mins, Oven
• Aggregated Rating: 5 stars (from 13 reviews)

Ingredients:

• Pecans: 1/2 cup, chopped
• Brown Sugar: 2 cups
• Ground Cinnamon: 2 teaspoons
• Butter: 1 cup (2 sticks), softened
• Margarine: 1 tablespoon
• Sugar: 2 cups
• Eggs: 2 large
• All-purpose Flour: 2 cups
• Baking Powder: 1 1/4 teaspoons
• Baking Soda: 1/2 teaspoon
• Sour Cream: 1 cup
• Powdered Sugar: 4 tablespoons
• Water: 1/2 tablespoon (adjust as needed for glaze consistency)
• Vanilla Extract: 1 teaspoon

Nutritional Information (Per Serving):

• Calories: 5054.9
• Total Fat: 286.2g
  • Saturated Fat: 154.7g
• Cholesterol: 1016.3mg
• Sodium: 3215mg
• Total Carbohydrates: 590.7g
  • Dietary Fiber: 14.5g
  • Sugars: 377.7g
• Protein: 53.1g

Recipe Instructions:

1. Prepare Pecan Mixture: Combine chopped pecans, brown sugar, and ground cinnamon. Mix well and set aside.

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2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until fluffy.

3. Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated.

4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.

5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed butter and sugar, alternating with sour cream. Start and end with the flour mixture, mixing until just combined.

6. Layer Batter and Pecan Mixture: Spoon half of the batter into a greased and floured 10-inch Bundt pan. Sprinkle half of the prepared pecan mixture evenly over the batter. Repeat the layers with the remaining batter and pecan mixture.

7. Bake: Bake the coffee cake at 375°F (190°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Allow the cake to cool in the pan for 5 minutes on a wire rack. Invert the cake onto a serving plate and let it cool completely.

9. Prepare Glaze: While the cake is cooling, prepare the powdered sugar glaze by combining powdered sugar, water, and vanilla extract. Adjust the consistency with more water if needed.

10. Drizzle and Store: Drizzle the glaze over the cooled coffee cake. For best flavor, store the coffee cake overnight in an airtight container to allow the flavors to meld.

Tips and Serving Suggestions:

• Variations: You can customize this coffee cake by adding raisins or dried cranberries to the pecan mixture for added texture and flavor.

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

• Serving: Serve slices of this Sour Cream Coffee Cake with a hot cup of coffee or tea for a delightful breakfast or afternoon treat.

This recipe, passed down from your grandmother, not only promises a deliciously moist cake with a delightful pecan swirl but also brings a sense of tradition and warmth to any gathering. Enjoy baking and sharing this wonderful treat with friends and family!