Recipe Background
Classic sour cream coffee cake: nutty, spiced, tender, with a gentle crumb.
The classic sour cream coffee cake is a delightful harmony of sweet, nutty, and slightly tangy flavors. With its layers of pecans and cinnamon sugar, each bite delivers a comforting warmth, evoking memories of cozy kitchens and leisurely breakfasts. Baking this cake fills the air with the rich aroma of melted butter and spices, creating a welcoming ambiance for both the baker and their guests.
When cutting into the cake, its texture reveals a tender crumb, achieved through a careful balance of ingredients. The sour cream ensures moisture, while the slightly crisp top offers a satisfying contrast. To enhance your cake’s structure, take your time folding in the flour and sour cream—gentle mixing will keep the crumb light and airy.
Perfect for sharing, this cake makes an excellent centerpiece for gatherings, whether it’s a casual brunch or a festive occasion. Serve it with a steaming cup of coffee, and watch as conversations flow and smiles appear. Beware: once you slice it up, it might disappear quicker than expected!
Ingredients
For the filling:
- 1/2 cup brown sugar packed
- 1/2 cup pecans chopped
- 1 1/2 teaspoons ground cinnamon
For the streusel topping:
- 1 cup granulated sugar
- 1/4 cup teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 6 tablespoons butter melted
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cups white sugar
- 3 eggs slightly beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups sour cream
Directions
- Preheat the oven to 350 degrees F.
- Grease a 10-inch angel food tube pan or a 9x13-inch baking dish.
- In a small bowl, mix together the brown sugar, the pecans, and the 1 1/2 teaspoons of the ground cinnamon.
- In a separate bowl, whisk together 1 cup of the granulated sugar, 1/4 teaspoon of the salt, 1 cup of the flour, and the remaining cinnamon.
- Add the melted butter to the cinnamon sugar mixture and stir well to combine.
- Sift the remaining flour, the baking powder, the baking soda, and the remaining salt.
- In the bowl of a stand mixer, cream together the unsalted butter and the remaining white sugar using the paddle attachment on high speed until light and fluffy.
- Stir the eggs and the vanilla into the butter mixture on low speed until combined.
- Add the flour mixture and the sour cream to the butter mixture, alternating between the two and beating with each addition. Do not overmix.
- Spread 1/3 of the cake batter into the prepared pan.
- Sprinkle the batter layer with 1/2 of the filling mixture.
- Repeat the layers and top with the remaining cake batter.
- Sprinkle the topping mixture over the top of the cake batter in the pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 60 minutes (possibly less if using a 9x13-inch baking dish).
- Allow the cake to cool in the pan for 10 minutes.
- Once the cake is completely cool, transfer it to a serving platter.
- Slice and serve.
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