Shelter Harbor Coffee Cake
Shelter Harbor Coffee Cake features a tender crumb with a cinnamon pecan topping, perfect for breakfast or brunch gatherings, offering warm, nutty, and sweet flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a tube or Bundt pan.
- Cream unsalted butter and 2 3/4 cups sugar until light and fluffy.
- Add beaten eggs and blend well.
- Mix in sour cream and vanilla extract.
- Sift together flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into the wet mixture until just combined, do not overbeat.
- In another bowl, combine 3/4 cup sugar, chopped pecans, cinnamon, and nutmeg.
- Pour batter into prepared pan.
- Sprinkle the pecan mixture evenly over the batter.
- Bake for approximately 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from pan.
Tips & Substitutions
For best results, use room temperature ingredients, especially the butter and eggs, to ensure a well-emulsified batter. If you prefer a lighter cake, consider substituting half of the sour cream with Greek yogurt. For an added twist, try using White Chocolate Pecans for a unique flavor profile.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack, and it pairs wonderfully with a cup of coffee or tea. Serve it warm or at room temperature, and consider adding a dollop of whipped cream or a scoop of vanilla ice cream to elevate your dessert experience. It also complements well with a side of Quick Asparagus Roll-Ups.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to reheat it, simply warm individual slices in the microwave for 10-15 seconds to enjoy a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Shelter Harbor Coffee Cake contains roughly 491 calories, with 7g protein, 61g carbohydrates, and 14g fat. It is a good source of iron (15% of the Daily Value), calcium (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 475mg per serving (21% 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 a different type of nut in this recipe?
Yes, you can easily substitute the pecans with walnuts or almonds based on your preference. Just ensure that any nuts you use are chopped evenly to distribute throughout the cake for consistent flavor.
What can I do if I don't have sour cream?
If you don't have sour cream on hand, you can use Greek yogurt or buttermilk as a substitute. Both will provide a similar tangy flavor and moisture, making your coffee cake just as delicious.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean when it is fully baked. Keep an eye on the cake in the last 10 minutes of baking, as oven temperatures can vary.
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).