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Sour Cream and Pecan Coffee Cake

Toasted pecans, dusted with cinnamon and sugar are layered into a luscious, buttery cake then baked leaving a spiced, nutty crunch wrapped in a tender crumb, compliments of tangy sour cream.
Cook Time 1 hour
Course Breakfast, Brunch, Dessert
Servings 10 to 12 servings

Equipment

  • Electric mixer
  • 10" Bundt pan, preferably one with a nonstick surface

Ingredients
  

  • 1 cup butter, room temperature
  • 2 cups plus 2 teaspoons sugar, divided
  • 2 extra-large eggs, room temperature
  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1-½ teaspoons pure vanilla extract
  • 1 cup sour cream
  • ¾ cup finely chopped toasted pecans
  • 2 teaspoons cinnamon
  • Powdered sugar for dusting

Instructions
 

  • Preheat the oven to 300-degrees then raise the temperature to 350-degrees when you put the cake into the oven to bake.
  • Combine the butter with 2 cups of the sugar in a large mixing bowl. Beat on medium speed until light and fluffy, about 2 minutes.
  • Add the eggs, one at a time, blending into the butter and sugar on medium speed. Blend well after adding each egg, about 30 seconds.
  • In a separate bowl, whisk the cake flour together with the baking powder and kosher salt.
  • Blend the flour mixture into the cake batter on low speed just until the flour disappears, about 30 to 45 seconds.
  • Stir in the vanilla extract and the sour cream, mixing until blended together, about 30 seconds.
  • Scoop about half of the batter into a 10” diameter Bundt pan that has been sprayed with a cooking spray.
  • In a small bowl, stir together the chopped pecans with the cinnamon and the remaining 2 teaspoons of sugar.
  • Sprinkle half of the pecan mix over the cake batter.
  • Scoop the remaining cake batter over the pecan mix, spreading the batter out fairly evenly.
  • Scatter the remaining pecan mix over the cake batter.
  • Set the cake on the rack in the center of the oven and raise the temperature to 350-degrees. Bake for 1 hour to 1 hour and 10 minutes or until the cake tests done with a toothpick.
  • Check the cake after an hour. If the cake and pecans start to brown too much before it’s baked through just place a sheet of foil loosely over the top.
  • Let the cake cool in the pan placed on a wire rack for about 1 hour.
  • Invert the cooled cake onto a serving plate. Dust with powdered sugar.