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Sour Cream Coffee Cake Recipe

American · Dessert · 65 min total

A tender, moist coffee cake with a cinnamon-pecan streusel swirl and a crunchy top, perfect for breakfast or brunch.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt pan.
2. In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, mixing just until combined.
4. In a small bowl, combine pecans, brown sugar, and cinnamon for the streusel.
5. Pour half of the batter into the prepared pan. Sprinkle with half of the streusel mixture. Pour remaining batter over, then top with remaining streusel.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Tips

• For a glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and drizzle over cooled cake.
• Store covered at room temperature for up to 3 days, or freeze for up to 3 months.

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