Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake is a moist buttery cake layered with a cinnamon-pecan streusel, perfect for breakfast or dessert. Here’s how to make it:

Ingredients:

For the Streusel:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

Instructions:

1. Prepare the Streusel:
   • In a medium bowl, mix the chopped pecans, brown sugar, cinnamon, and flour.
   • Add the melted butter and stir until the mixture is crumbly. Set aside.
2. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt or tube pan.
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
   • Add the dry ingredients to the butter mixture in three parts, alternating with sour cream, and mix until smooth.
3. Assemble the Cake:
   • Spoon half of the batter into the prepared pan and spread evenly.
   • Sprinkle half of the streusel mixture over the batter.
   • Add the remaining batter, then top with the remaining streusel.
4. Bake:
   • Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Pecan Sour Cream Coffee Cake is lovely with a dusting of powdered sugar on top or a drizzle of glaze! Enjoy!