Decadent Sour Cream Coffee Cake with Pecan Brown Sugar Topping

Sour Cream Coffee Cake Recipe

Overview

This delightful Sour Cream Coffee Cake has been a cherished recipe for years, celebrated for its moist texture and irresistible flavor profile. Perfect for various occasions from breakfast gatherings to dessert after dinner, it pairs exceptionally well with a hot cup of coffee, making it a favorite among many.

• Preparation Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 16 servings
• Rating: 5 stars from 3 reviews

Ingredients

• Topping:

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  • 1 cup light brown sugar
  • 1 cup chopped pecans

• Cake:

  • 1/2 cup butter, softened
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup sour cream

Nutritional Information (per serving)

• Calories: 362.8
• Total Fat: 20.2g
  • Saturated Fat: 9.8g
• Cholesterol: 63.3mg
• Sodium: 123.1mg
• Total Carbohydrates: 43.7g
  • Dietary Fiber: 1.1g
  • Sugars: 30.4g
• Protein: 3.6g

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13x2-inch baking pan to prepare it for the cake.

2. Prepare the Topping: In a bowl, combine the light brown sugar and chopped pecans. Set this mixture aside; it will be used later to add a crunchy, sweet layer to your coffee cake.

3. Make the Cake Batter: In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Incorporate Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture. Beat well until fully combined, ensuring a smooth texture.

5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and baking powder.

6. Mix Wet and Dry Ingredients: Gradually add the flour mixture to the butter-sugar mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined after each addition, being careful not to overmix.

7. Layer the Batter: Pour half of the batter into the prepared baking pan, spreading it evenly.

8. Add Topping: Sprinkle half of the brown sugar-pecan mixture evenly over the batter in the pan.

9. Repeat Layers: Pour the remaining batter over the topping layer, spreading it carefully to cover evenly. Top with the remaining brown sugar-pecan mixture.

10. Bake: Place the pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

11. Cool and Serve: Once baked, remove the coffee cake from the oven and allow it to cool in the pan for 10-15 minutes. This cooling period helps to set the cake and allows for easier slicing. If desired, you can invert the pan onto a wire rack to cool further before serving.

12. Serve and Enjoy: Slice the Sour Cream Coffee Cake into generous portions and serve warm or at room temperature. It’s perfect for breakfast, brunch, or as a comforting dessert.

Tips and Variations

• Variations: Experiment with adding cinnamon or nutmeg to the topping for a spiced twist. You can also try adding a layer of sliced apples or berries between the batter for a fruity variation.

• Storage: Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage; just thaw before serving.

• Presentation: Dust with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk for an elegant presentation.

This Sour Cream Coffee Cake recipe is a testament to the timeless appeal of homemade baked goods. With its rich flavor and moist crumb, it’s sure to become a staple in your baking repertoire, perfect for sharing with loved ones or enjoying as a special treat any time of day.