An Irresistible Pecan Sour Cream Coffee Cake
There’s something undeniably comforting about indulging in a slice of coffee cake with a crunchy, buttery crumb topping. This Pecan Sour Cream Coffee Cake is the ultimate treat, perfect for a leisurely afternoon or a cozy morning with a cup of coffee. With an enhanced crumb layer and a tender, moist cake base, this recipe promises to be a hit with everyone who tries it.
Why You’ll Love This Recipe
This coffee cake shines thanks to its crunchy pecan-studded crumb topping and moist, flavorful cake. The sour cream ensures a tender crumb, while the combination of white and brown sugars adds depth. Plus, it’s adaptable—make it in a baking dish or as individual cupcakes for a personalized treat. It’s a versatile recipe that’s sure to delight at any occasion.
Kitchen Equipment You’ll Need
- An 8-inch by 10-inch baking dish or a cupcake pan
- Mixing bowls
- Whisk
- Spatula
- Bamboo skewer (for testing doneness)
Ingredients
For the Crumb:
- 1 1/2 cups pecans, finely chopped
- 1/3 cup white sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons melted butter
For the Cake:
- 1 7/8 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup butter
- 1 cup white sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup sour cream or creme fraiche
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease an 8-inch by 10-inch baking dish.
- In a mixing bowl, combine pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter. Mix until all the ingredients are thoroughly coated, about 3 to 4 minutes.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, cream together the butter and 1 cup of sugar until well blended. Add one egg and whisk until smooth, then add the second egg and whisk thoroughly. Stir in the vanilla extract and sour cream.
- Gradually add the flour mixture to the wet ingredients, whisking until just combined—be careful not to overmix.
- Spread half of the batter evenly in the prepared baking dish. Distribute half of the crumb mixture evenly over the batter. Gently spread the remaining batter over the crumbs, and finish with the remaining crumb mixture on top, pressing gently into the batter.
- Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 30 to 35 minutes. Let cool slightly before serving.
Tips for Success
- Ensure all ingredients are at room temperature for easier mixing.
- Be gentle when spreading the batter and crumb mixture to maintain layers.
- Adjust baking time if making cupcakes; start checking for doneness at around 20 minutes.
Additional Tips and Variations
- If you love spices, consider adding a pinch of nutmeg to the crumb mixture for extra warmth.
- For a nut-free version, substitute the pecans with rolled oats for a crunchy topping.
Nutritional Highlights (Per Serving)
This recipe provides a delightful balance of flavors and textures, with each serving offering a satisfying treat. Nutritional information will vary based on portion size and specific ingredient brands.
Frequently Asked Questions (FAQ)
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream, providing a similar texture and tang.
How should I store the coffee cake?
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Can I freeze this coffee cake?
Absolutely! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to three months.
Conclusion
This Pecan Sour Cream Coffee Cake is a must-try for any coffee cake lover. Its delightful layers of buttery crumb and tender cake make it an irresistible treat. We invite you to try this recipe at home and share your experiences with us. Happy baking!