Quick Pecan Sour Cream Coffee Cake Recipe

This Quick Pecan Sour Cream Coffee Cake Recipe is a moist and tender recipe, which is made with sour cream and a cinnamon-pecan topping. It’s a classic breakfast treat, ready in about 1 hour.

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Quick Pecan Sour Cream Coffee Cake Ingredients

A classic combination for the ultimate crumb-topped coffee cake.

For the Pecan Topping:

• 3/4 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon cinnamon
• 2 tablespoons cold unsalted butter, cut into pieces
• 1 cup chopped pecans

For the Cake:

• 8 tablespoons (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sour cream, at room temperature
• 1/2 cup golden raisins (optional)

How To Make Quick Pecan Sour Cream Coffee Cake

1. Prep Oven and Make Topping: Preheat the oven to 350°F. Butter a 9×9-inch cake pan. In a medium bowl, combine the brown sugar, 1 tablespoon of flour, and cinnamon for the topping. Add the cold butter pieces and use your fingertips or a pastry blender to rub the butter into the mixture until it forms a sandy, crumbly texture. Stir in the chopped pecans and set aside.
2. Cream Butter and Sugar: In a large bowl with an electric mixer, cream the softened butter until smooth. Slowly add the granulated sugar and continue to beat until the mixture is light and fluffy.
3. Mix the Batter: Beat in the eggs one at a time. In a separate bowl, sift together the 2 cups of flour, baking soda, baking powder, and salt.
4. Combine and Bake: On low speed, add the dry ingredients to the butter mixture in three parts, alternating with two dollops of the sour cream, until everything is just combined. Be careful not to overmix. Fold in the raisins, if using.
5. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the pecan topping mixture all over the cake. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the coffee cake cool in the pan on a wire rack for at least 10 minutes before slicing into squares and serving warm.

Recipe Tips

• Fluffy vs. Tough: To ensure a tender cake, use room temperature ingredients (butter, eggs, sour cream). This helps the batter emulsify smoothly. More importantly, do not overmix the batter once the flour is added.
• Crumb Topping Texture: Use cold butter for the streusel topping. Rubbing the cold butter into the sugar and flour mixture creates those distinct, sandy, crumbly chunks that give the topping its signature crunch.
• Substitutes: You can substitute the sour cream with full-fat plain Greek yogurt for a similar tangy, moist result. Pecans can be swapped for walnuts.
• Why sift the flour? Sifting the flour, baking powder, and baking soda together ensures the leavening is evenly distributed, which results in a tender, evenly-risen cake.

What To Serve With Quick Pecan Sour Cream Coffee Cake

This cake is rich and comforting, ideal for a morning treat.

• A hot cup of coffee or a latte
• A side of fresh, plain Greek yogurt
• Warm apple cider

How To Store Quick Pecan Sour Cream Coffee Cake

• Room Temperature: This cake stores very well. Cover the pan tightly with foil or plastic wrap. It will stay moist at room temperature for up to 3-4 days.
• Freeze: You can freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature.

Quick Pecan Sour Cream Coffee Cake Nutrition Facts

(Per square, assuming 9 servings)

• Calories: ~280 kcal
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 310mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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