Sour Cream Coffee Cake
This Sour Cream Coffee Cake is a tender crumb cake with cinnamon pecan topping.
Prep Time15 mins
Cook Time45 mins
Cool10 mins
Total Time1 hr
Servings: 9
Calories: 300kcal
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
- Lightly grease an 8x8'' baking pan.*
- Preheat oven to 350 degrees F.
- Combine topping ingredients together in a bowl. Set aside.
- In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
- In a separate bowl whisk together the flour, baking soda and baking powder.
- Add dry ingredients to butter mixture and mix just until combined.
- Spoon half of the batter into your prepared pan and smooth into an even bottom layer.
- Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
- Sprinkle remaining topping mixture over the top.
- Bake in preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
- 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.
- Allow to cool for at least 10 minutes before serving.
Notes
*Double the recipe for a 9x13'' pan and you may need to cook it for about 5 extra minutes.
Nutrition
Calories: 300kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 7% | Vitamin C: 0.1% | Calcium: 4.3% | Iron: 5.9%