Dessertscookiesandcups4.9
Pecan Sour Cream Coffee Cake
Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!
👥 9 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- pan
- spatula
- whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.
2
Streusel
3
Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.
butter, melted3 tablespoonscup butter, room temperature1/2ground cinnamon1 teaspoon
4
Cake
5
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for ⏱️ 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.
butter, melted3 tablespoonscup butter, room temperature1/2eggs2
6
Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for ⏱️ 1 minute until combined.
sour cream1 cupbaking powder1 teaspoon
7
Turn the mixer to low and add int he flour until just combined. Don’t over mix.
8
Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.
9
Bake for ⏱️ 30-35 minutes.
10
Icing
11
Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.
milk1 tablespoon
Nutrition Facts
calories
450 calories
fat Content
24.1 g
fiber Content
2 g
sugar Content
36.7 g
sodium Content
4923.3 mg
protein Content
5.8 g
trans Fat Content
0 g
cholesterol Content
65.7 mg
carbohydrate Content
55.1 g
saturated Fat Content
9.4 g
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