This classic Sour Cream Coffee Cake is rich, moist, and layered with a sweet cinnamon-pecan topping, making it perfect for breakfast or dessert!
Ingredients:
Cake:
- 2 sticks butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Topping:
- ½ cup finely chopped pecans
- ½ tsp cinnamon
- 2 tbsp light brown sugar
Directions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a tube pan.
- Prepare the Cake Batter:
- In an electric mixer, cream together the butter, sugar, and eggs until light and fluffy.
- Gently fold in the sour cream and vanilla extract by hand until just combined.
- Sift Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt. Sifting is crucial to ensure a light texture.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Make the Topping:
- In a small bowl, mix the chopped pecans, cinnamon, and brown sugar.
- Assemble the Cake:
- Pour half of the batter into the prepared tube pan.
- Sprinkle half of the topping mixture evenly over the batter.
- Spoon the remaining batter on top and smooth it out.
- Finish with the remaining topping mixture, sprinkling it over the top.
- Bake:
- Bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean.
- Cool & Serve:
- Allow the cake to cool in the pan for several hours before removing.
- Optionally, sprinkle with powdered sugar before serving.
Enjoy this coffee cake with a hot cup of coffee or tea—it’s a delicious treat for any time of day!