Ann Mcgill Erck'S Sour Cream Coffee Cake
Ann Mcgill Erck's Sour Cream Coffee Cake is a moist and flavorful dessert featuring a tender cake layered with a cinnamon, brown sugar, and pecan topping. Perfect for breakfast or dessert, it pairs well with coffee and is suited for gatherings or family favorites. Its rich texture and delightful crunch make it a crowd-pleaser.
Ingredients
Instructions
- Cream together the sugar, butter, and eggs until smooth.
- Add sour cream and vanilla, and mix well.
- Sift together the flour, salt, and baking powder, then add to the wet ingredients and mix until combined.
- Pour half of the batter into a greased and floured tube pan.
- Sprinkle half of the cinnamon, brown sugar, and pecans over the batter.
- Add the remaining batter on top.
- Sprinkle the remaining cinnamon, brown sugar, and pecans over the second layer.
- Bake at 350°F (175°C) for 1 hour.
- Let the cake stand until cool enough to handle, then unmold.
Tips & Substitutions
Ensure your butter is softened for easy creaming with sugar and eggs. For a lighter texture, consider substituting half the sour cream with Greek yogurt. If you prefer a nut-free version, simply omit the pecans or replace them with chocolate chips for a different flavor profile. Also, adding a pinch of nutmeg can enhance the cake's warmth and depth.
Serving Suggestions
This Sour Cream Coffee Cake is perfect for breakfast or as an afternoon snack with coffee or tea. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist. It pairs beautifully with the Mile High Strawberry Pie for a delightful brunch spread. Fresh fruit on the side adds a refreshing touch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm individual pieces in the microwave for about 15-20 seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ann Mcgill Erck'S Sour Cream Coffee Cake contains roughly 305 calories, with 4g protein, 33g carbohydrates, and 16g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 923mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat sour cream in this recipe?
Yes, low-fat sour cream can be used as a substitute, but it may result in a slightly denser texture. Ensure it is well-combined with the other wet ingredients to maintain moisture in the cake.
What can I use instead of pecans?
If you're looking for alternatives to pecans, walnuts or almonds work well and will provide a similar crunch. For a nut-free option, consider using chocolate chips or simply increasing the cinnamon-sugar mixture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just allow it to cool completely before wrapping it in plastic wrap. This allows the flavors to meld, often enhancing the taste. Simply reheat slices before serving if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).