Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!
Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!
Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake!
I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:
Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!
First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.
What Does the Sour Cream Do?
Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.
It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.
THE TOPPING!!
Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.
I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.
It adds the exact right amount of crumbly-crunch that all good coffee cakes need.
Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!
This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.
How Do You Freeze Coffee Cake?
Or absolutely make this and freeze it for later! Here’s what you do:
- Bake the cake and allow it to cool completely.
- Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.
- You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.
- Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.
- To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.
Here Are Some More Sour Cream Cake Recipes You Might Like:
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Pecan Sour Cream Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 9
- Category: Cake
- Method: Oven
- Cuisine: Breakfast
Description
Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!
Ingredients
Pecan Streusel
- 3 tablespoons butter, melted
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons all purpose flour
- 1 1/2 cups finely chopped pecans
Cake
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 3/4 cups all purpose flour
Icing
- 3/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.
- Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.
- Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.
- Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.
- Turn the mixer to low and add int he flour until just combined. Don’t over mix.
- Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.
- Bake for 30-35 minutes.
- Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.
Notes
Store airtight at room temperature for up to 3 days
Nutrition
- Serving Size:
- Calories: 450
- Sugar: 36.7 g
- Sodium: 4923.3 mg
- Fat: 24.1 g
- Carbohydrates: 55.1 g
- Protein: 5.8 g
- Cholesterol: 65.7 mg
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Can you check the sodium in these calculations? I kept track of our ingredients and did not calculate anywhere near what you listed? That 4900+mg sodium alarmed me because we have to watch our sodium intake
What size loaf pan and amount of time do you recommend for this recipe? I believe I used a 9×5 and baked about 45ish minutes. The inside was so incredibly moist, however the outside was a bit overcooked.
Hi! I recommend using a 9×9 pan for this recipe!
absolutely the best!
Hi there, Shelly,
This recipe looks delicious, and I’m a novice baker wondering whether you could please kindly advise:
1) If I could sub full-fat ricotta for the sour cream
2) If I could use a 9″ springform pan
3) If I could use a 9″×13″ baking pan
4) How baking times might differ for any of the above
Your help would be so greatly appreciated. Thank you and Happy Holidays!
Loved this recipe so much. I usually bake to exact ingredients but i had some left over home made cinnamon chips and added them. I’m making them again to use in this coffee cake. Who doesn’t love a little extra sugar and spice?
Absolutely delicious coffee cake! The cake is so tasty and perfect because it’s made like a cake, not like a more quick bread-type method that most coffee cakes use. This will definitely be my go-to recipe for coffee cake. I don’t know why, but mine took 47 minutes total to bake.
The only reason I didn’t give it five stars is that I’m not crazy about the topping. I love the taste, but it’s just too crumbly. It doesn’t hold together. A thin layer of topping adheres to the cake, but the rest remains loose and just falls off. Since I like this cake so much, I’m just going to figure out how “fix” that topping a bit the next time I make it.
I’ve already eaten a quarter of the cake! I cant make this too often, because it’s too good to resist.
I made an Afghan version of this. Very simply replaced some of the pecans with lightly toasted, whole and un-salted sunflower seeds. Then added 8-12 threads of high-quality, authentic saffron threads which have been pulverized fine. (There are tests for authentic saffron online). An exciting twist to this excellent offering.
Made this yesterday for breakfast today… total HiT! Kids and husband loved it… I made a few minor changes, put it in a bigger pan and didn’t add the glaze to minimize the sweetness… turned out perfect! Will definitely make again…
So glad you liked it!!
Delicious!
First time was a home run a month ago, now making the second. It smells so good!
So glad you enjoyed!!
To me, coffee cake seems like the kind of dessert an older generation would enjoy. But… IT. WAS. AMAZING! Moist, salty, sweet, crunchy and cinnamony. Great recipe! It was so easy, too! Try this immediately!
So glad you enjoyed!!