Sour Cream Pecan Coffee Cake
A moist and flavorful coffee cake featuring a cinnamon pecan streusel topping, perfect for breakfast or brunch gatherings. The tender sour cream-infused crumb pairs beautifully with the crunchy topping, making it a crowd-pleasing treat for those who love nutty, cinnamon-spiced baked goods.
Ingredients
Instructions
- Cream the softened margarine with 2 1/2 cups of sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, mix flour, baking powder, and baking soda.
- Alternate blending the flour mixture and sour cream into the margarine mixture, starting and ending with the flour mixture. Mix well after each addition.
- In a separate bowl, combine the remaining 1 cup of sugar with cinnamon and chopped pecans to make the streusel.
- Spread half of the batter into a greased 13 x 9-inch pan.
- Sprinkle with half of the cinnamon pecan mixture.
- Top with the remaining batter and spread evenly.
- Sprinkle the rest of the cinnamon pecan mixture on top.
- Bake at 350°F for 40 to 50 minutes.
- During the last 5 minutes of baking, drizzle melted butter or squeeze butter over the top.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have sour cream, plain yogurt can be a great substitute. To enhance the pecan flavor, toast the chopped pecans before adding them to the batter. Make sure to check for doneness by inserting a toothpick in the center; it should come out clean. This cake can also be made ahead of time for gatherings.
Serving Suggestions
This Sour Cream Pecan Coffee Cake is perfect for breakfast, brunch, or as an afternoon snack with coffee or tea. It pairs beautifully with Easy Orange Pound Cake for a delightful dessert spread. Consider serving it alongside fresh fruit or a dollop of whipped cream for added decadence. A sprinkle of powdered sugar on top before serving can elevate its presentation.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or place in a preheated oven at 350°F for about 5-10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pecan Coffee Cake contains roughly 855 calories, with 10g protein, 48g carbohydrates, and 70g fat. It is an excellent source of dietary fiber (29% of the Daily Value), vitamin C (21% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron. It also contributes 8g of dietary fiber toward your daily target.
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 substitute walnuts or almonds for the pecans if desired. Each nut will impart a unique flavor, so choose one that you enjoy. Just ensure that any nut used is chopped to a similar size as pecans for even distribution in the cake.
How can I make this recipe gluten-free?
To make this Sour Cream Pecan Coffee Cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and baking soda used are gluten-free as well. The texture may differ slightly, but it should still be delicious.
Can I freeze this coffee cake?
Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving, and reheat 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).