Best 9 Pecan Sour Cream Coffee Cake Recipes

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
• Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
• Combine flour, baking powder, and salt for cake in a large bowl.
• Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
• Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL

Steps:

• For streusel:
• Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
• Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

QUICK PECAN SOUR CREAM COFFEE CAKE

Steps:

• Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
• Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.

CARAMEL-PECAN SOUR CREAM COFFEE CAKE

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL(ATK)

Steps:

• Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Grease the inside of a 10 inch pan.
• For the Steusel - Place the flour, granulated sugar, 1/4 cup dark brown sugar, and the cinnamon in a food processor and pulse a few times to combine. Transfer 1 1/4 cups of the mixture to small bowl and stir in remaining 1/4 cup brown sugar; set aside (this will be the streusel for the inside of the cake). Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Pulse the mixture about 3-4 times until the nuts and butter have been broken down into small pebbly pieces. Set aside. (The streusel with the butter and nuts will be for the top of the cake). If you do not have a food process, you could also do this with a pastry cutter but note it will take a bit more time.
• For the Cake - In a small bowl, combine the eggs, 1 cup of the sour cream and vanilla and set aside. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at low speed, about 30 seconds. Add the butter and remaining 1/2 cup of sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Decrease the mixer speed to low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each and scraping the sides of bowl as necessary. Increase speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).
• Add 2 cups of the batter to the prepared pan. With an offset metal spatula or rubber spatula, smooth the surface of the batter. Sprinkle with 3/4 cup streusel filling (without butter or nuts). Drop 2 more cups of the batter over the streusel and spread evenly. Then add the remaining streusel filling. Top with remaining batter and then the streusel topping (with the butter and nuts).
• Bakes until the cake feels firm to the touch and a toothpick comes inserted into the center comes out clean, about 60 minutes. Cool the cake in the pan for about 30 minutes. Then release the clasps of the springform pan and cool completely and serve.

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside.
• Cream butter and sugar together, then add in sour cream, eggs and vanilla.
• Sift flour salt, soda and baking powder.
• If you choose not to sift ingredients, cut flour back to 1 7/8 cup.
• With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix.
• Pour half of the batter in a greased and floured 9x12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture.
• Bake at 325 for 27-30 minutes.

SOUR CREAM PUMPKIN COFFEE CAKE WITH PECAN STREUSEL

Steps:

• 1. Streusel Mixture: Combine the brown sugar, butter, cinnamon, and pecans, working in the butter until the mixture is crumbly.
• 2. I simply do this with my fingers. Divide it in half right inside the bowl and refrigerate until needed.
• 3. Pumpkin Mixture: In a separate bowl, combine the pumpkin, beaten egg, sugar, and pumpkin pie spice. Set aside.
• 4. Cake Batter: In a large bowl cream together butter, sugar, and vanilla for about 5 minutes. It won't look like much at this point.
• 5. Add eggs, one at a time, beating well after each addition, until light and fluffy.
• 6. In a separate bowl combine the flour, baking powder, and baking soda. Measure out your sour cream.
• 7. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. I do this with a wooden spoon so that I don't over beat the batter and make the cake dry and tough.
• 8. Drop 2 cups of batter in dollops in the bottom of a 9 x 13 baking pan (note: if not using a non-stick pan grease the pan before adding the batter). It will look as though there isn't going to be enough batter for two layers, but it IS plenty.
• 9. I use an offset spatula then to spread the batter into an even layer.
• 10. Sprinkle one half of the streusel (about 1 cup) over the batter.
• 11. Dollop all of the pumpkin mixture onto the streusel and gently spread it into an even layer with an offset spatula. Here again, it will look like there isn't enough but there IS plenty. Just do it in the dollops like I did the batter and spread it out.
• 12. Drop the remaining 2 cups of cake batter in dollops over the pumpkin mixture.
• 13. Carefully spread the batter over the pumpkin mixture with an offset spatula.
• 14. Sprinkle remaining streusel over the batter.
• 15. Bake in a 325 degree oven for 50 minutes to 1 hour. In my own personal, it has taken as few as 45 minutes but in other ovens that I have baked it in it took about 52. If your oven tends to cook hot, begin checking around the 40 minute mark. A tester inserted to the center should come out clean, with maybe a slight crumb clinging.
• 16. Also, I use a non-stick pan so I do not grease it and I have never had a problem with it sticking and I have made this MANY times. If yours isn't non-stick, I would suggest you lightly spray your pan with a little non-stick cooking spray.

SOUR CREAM COFFEE CAKE WITH TOASTED PECAN FILLING

Steps:

• Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10" tube pan with a removable bottom.
• Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
• Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.
• Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.
• On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.
• Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the fillinf with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don't lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.
• Insert a table knife 1" from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1" apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.
• Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.
• Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.
• Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn't release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.
• Fold a 12" square of aluminum foil into quarters. Measure 1 1/4" from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.
• Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.
• Can be frozen up to 3 months.