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Pecan Sour Cream Coffee Cake
An easy, moist and delicious nine-inch Pecan Sour Cream Coffee Cake with lots of crumb topping for breakfast, brunch or dessert. The crumb topping is filled with chopped pecans (or any other nut you have on hand), brown sugar and butter. A moist, tender sour cream cake dotted with raisins is a keeper for breakfast or brunch. It’s perfect as a mid-morning coffee break treat or dessert.
The generous amount of nut-filled topping along with the soft, tender, moist , sour cream cake makes for one delicious treat! A nine-inch cake is a perfect size for me and my son. Its size ensures we can enjoy it without having oodles of cake leftover. We nibble on it without getting tired of it and trying to figure out what to do with the leftovers of a bigger 13×9 inch coffee cake. Pecan Sour Cream Coffee Cake is super easy to make and we’re going to make it together so let’s gather the ingredients.
Pecan Sour Cream Coffee Cake Ingredients:
- 1 Stick butter, room temperature
- 1 cup white sugar
- 3 eggs, room temperature
- 2 cups all-purpose flour, sifted
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup raisins
Pecan Crumb Topping:
- 3/4 cup light brown sugar
- 1 Tablespoon all-purpose flour
- 1 Teaspoon cinnamon
- 2 Tablespoons cold butter, cut into cubes
- 1 cup chopped pecans
To Begin Making the Pecan Sour Cream Coffee Cake…
We start the recipe by preheating the oven to 350 degrees and buttering a 9×9 inch square pan (this one is my favorite because it comes with lids!) or a 9×9 round cake pan with high sides. Why high sides? Because this delicious coffee cake rises up nice and tall in the baking pan. Place the room temperature butter in a large bowl and beat it with an electric mixer until it’s nice and creamy. Place the mixer on low speed and slowly add the sugar to the butter, mix until they are well incorporated. Add the eggs to the bowl and beat until the mixture is light and fluffy.
Next Steps
Using a medium bowl, sift the flour, baking soda, baking powder, and salt together. Alternately add the flour mixture to the butter mixture with the sour cream. Just in case you’ve never done this before in a cake recipe add a batch of flour to the batter first, beat it into the batter just until it’s incorporated. Then add half the sour cream to the bowl and beat just until it’s incorporated into the batter. Add another portion of flour, beat it in, add the last half of sour cream beating it in, then the last portion of flour, beating it into the batter. So it’s going to be… flour – sour cream – flour – sour cream – flour. Remember to only beat each addition of flour and sour cream into the batter until they are just incorporated.
Fold the raisins into the batter. Pour the batter into your prepared 9 inch pan, spreading it out evenly. Set the pan aside while we make the crumb topping.
Place the brown sugar, flour and cinnamon in a medium bowl. Add the cold butter cubes to the bowl and rub the mixture between your fingers until you have coarse crumbs. Add the pecans to the bowl and mix them in.
Sprinkle the crumb topping over the cake batter. Bake the cake for 45 minutes or until it tests done when a toothpick inserted in the center comes out clean. The cake will have risen and be browned on top.
PIN IT FOR LATER
Looking For More Delicious Recipes from Bunny’s Warm Oven , Try These!
Pecan Sour Cream Coffee Cake
A delicious nine inch moist delicious coffee cake topped with a crumb topping made of pecans, brown sugar butter and cinnamon.
Servings: 9
Ingredients
Cake batter
- 1 stick butter softened
- 1 cup white sugar
- 3 eggs
- 2 cups flour sifted
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 cup sour cream
- 1/2 cup raisins
Pecan Crumb Topping
- 3/4 cup light brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 2 tablespoons cold butter cut into pieces
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan.
- In a large bowl,beat the butter until creamy and smooth. With the mixer on low speed, slowly add the sugar and mix. Add the eggs and beat until light and fluffy. In a medium bow,sift the flour, baking soda, baking powder, and salt together. Alternately add the flour mixture to the butter-sugar mixture with the sour cream. Flour first, sour cream, flour, sour cream and finally flour. Beating only till ingredients are just incorporated with each addition. Stir in the raisins.
- Spread the batter into your prepared pan evenly. Sprinkle the crumb topping over the batter. Bake about 45 minutes or until the cake is risen and browned. Remove from the oven to a cooling rack. Cool to warm, serve.
Crumb Topping Directions
- In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter ,rub the mixture between your fingers until you have coarse crumbs. Add the pecans and mix.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
Looking for more coffee cake recipes, try these from other bloggers…Sour Cream Coffee Cake with Cinnamon Ripple…Sour Cream Coffee Cake
Looking for some kitchen essentials? Find Bunny’s favorites here!
G’day! Who doesn’t LOVE a moist Coffee Cake? YUM!
I could go for some right now!
Cheers! Joanne
This looks so good. I have not had breakfast and I could sure eat this. Can’t make it yet since we are not home.
Loving it Bunny!!!
Mira que rico se ve me gusta mucho el cafè ,impresionante,abrazos.
Ohh se ve bien exquisito y precioso con migas me encanta,abrazos
Gracias Rosita!
Thanks for visiting Joanne!!
Charlotte is so very moist, and the topping, YES the topping is delicious!
Thank you Val!