Here’s one coffee cake to put on the menu for this coming weekend! Moist and tender sour cream coffee cake with a cinnamon pecan swirl running through the center and sprinkled on top. Despite the name, this cake doesn’t actually have coffee in it and is not coffee-flavored, but is a cake that’s meant to be eaten while having coffee. Thanks to the sour cream, this cake is melt-in-your-mouth fabulous! The perfect way to kick-start your busy day! So get that coffee pot going…you have some delicious cake to eat! ;)
One Year Ago: Quinoa Stuffed Bell Peppers
Two Years Ago: Cranberry Orange Scones
Sour Cream Coffee Cake
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1 (16 ounce) container of sour cream, room temperature
- 1 teaspoon vanilla extract
For the Filling/Topping:
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1 cup chopped pecans or walnuts
- Preheat the oven to 350°. Grease a 9×13 inch square baking pan and set aside.
- In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes. Beat in eggs and vanilla until combined. Gradually add the flour mixture alternately with sour cream, beginning and ending with flour mixture. (The batter will be thick)
- To make the topping/filling: In a small bowl combine the sugar, brown sugar, cinnamon and pecans; set aside.
- Spread half of the batter evenly into prepared baking pan and sprinkle with half the cinnamon-sugar topping. Spoon the remaining batter in 8 dollops over the batter in the pan and spread gently. Sprinkle with the remaining cinnamon-sugar mixture. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 30 to 35 minutes. Let the cake cool on a wire rack for 10 minutes before serving.
Yields: 12 servings
Prep Time: 15 minutes
Bake Time: 35 minutes
Source: adapted from Gimme Some Oven
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