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 . 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 , 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:
Pecan Sour Cream Coffee Cake
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
- butter, melted
- light brown sugar
- ground cinnamon
- kosher salt
- all purpose flour
- finely chopped pecans
Cake
- butter, room temperature
- granulated sugar
- eggs
- vanilla extract
- sour cream
- kosher salt
- baking powder
- baking soda
- all purpose flour
Icing
- powdered sugar
- 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
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