4.78 from 9 votes
Sour Cream Coffee Cake with cinnamon pecan topping | Tastes Better From Scratch
Sour Cream Coffee Cake
Prep Time
15 mins
Cook Time
45 mins
Cool
10 mins
Total Time
1 hr
 

This Sour Cream Coffee Cake is a tender crumb cake with cinnamon pecan topping.

Course: Breakfast, Dessert, Side Dish
Cuisine: American
Keyword: coffee cake recipe, sour cream coffee cake
Unit: cup, cup + 2 Tablespoon, large, teaspoon
Servings: 9
Calories: 300 kcal
Author: Lauren Allen
Ingredients
  • 1/2 cup salted butter 1 stick
  • 1/2 cup + 2 Tablespoon granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
Topping:
  • 1 cup pecans , chopped
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
Instructions
  1. Lightly grease an 8x8'' baking pan.*
  2. Preheat oven to 350 degrees F.
  3. Combine topping ingredients together in a bowl. Set aside.
  4. In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
  5. In a separate bowl whisk together the flour, baking soda and baking powder. 
  6. Add dry ingredients to butter mixture and mix just until combined.

  7. Spoon half of the batter into your prepared pan and smooth into an even bottom layer. 

  8. Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.

  9. Sprinkle remaining topping mixture over the top.

  10. Bake in preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. 

  11. Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much. 

  12. Allow to cool for at least 10 minutes before serving.
Recipe Notes

*Double the recipe for a 9x13'' pan and you may need to cook it for about 5 extra minutes.