Pecan Sour Cream Coffee Cake Recipes

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SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This Sour Cream Coffee Cake is a tender crumb cake with cinnamon pecan topping.

Provided by Lauren Allen

Categories     Breakfast     Dessert     Side Dish

Time 1h

Number Of Ingredients 11

1/2 cup salted butter (1 stick)
1/2 cups granulated sugar
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup pecans (, chopped)
1 teaspoon ground cinnamon
1/4 cup brown sugar

Steps:

  • Lightly grease an 8x8'' baking pan.*
  • Preheat oven to 350 degrees F.
  • Combine topping ingredients together in a bowl. Set aside.
  • In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
  • In a separate bowl whisk together the flour, baking soda and baking powder.
  • Add dry ingredients to butter mixture and mix just until combined.
  • Spoon half of the batter into your prepared pan and smooth into an even bottom layer.
  • Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
  • Sprinkle remaining topping mixture over the top.
  • Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
  • Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.
  • Allow to cool for at least 10 minutes before serving.

Nutrition Facts : Calories 300 kcal, Carbohydrate 30 g, Protein 4 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 136 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

SOUR CREAM PECAN COFFEE CAKE



Sour Cream Pecan Coffee Cake image

A scrumptious twist on the classic idea of coffee cake.Makes 1 9-inch square pan

Provided by Anna Olson

Categories     bake,Bake With Anna Olson,dessert,Easy,eggs and dairy,Fall,nuts,Winter

Number Of Ingredients 15

½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 tbsp unsalted butter, melted
¾ cup chopped pecans
2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract

Steps:

  • Preheat the oven to 350 F and grease a 9-inch square pan.
  • For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
  • For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
  • Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
  • The cake will keep, well wrapped and unrefrigerated for up to 3 days.

QUICK PECAN SOUR CREAM COFFEE CAKE



Quick Pecan Sour Cream Coffee Cake image

Provided by Food Network

Categories     dessert

Yield 1 cake

Number Of Ingredients 15

3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup chopped pecans, pulsed in the food processor
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup golden raisins
Pecan topping, recipe above

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.

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

PECAN COFFEE CAKE



Pecan Coffee Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 15

1/2 cup sugar
1 teaspoon cinnamon
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup light brown sugar, packed
2 teaspoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
3/4 cup pecans pieces

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
  • In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
  • Make the 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. Sprinkle the mixture over the cake.
  • Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.

SOUR CREAM BUNDT COFFEE CAKE



Sour Cream Bundt Coffee Cake image

This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together-your guests will thank you. -Kathleen Larimer, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
BATTER:
1 cup butter, softened
2 cups sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 333 calories, Fat 18g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN COFFEE CAKE



Pecan Coffee Cake image

My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. -Becky Wax, Tuscola, Illinois

Provided by Taste of Home

Categories     Brunch     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
4 large eggs, room temperature
1/3 cup canola oil
2 teaspoons vanilla extract
2/3 cup chopped pecans
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 cup confectioners' sugar
2 tablespoons orange juice

Steps:

  • In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

Nutrition Facts : Calories 335 calories, Fat 16g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 332mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

PECAN SOUR CREAM COFFEE CAKE



Pecan Sour Cream Coffee Cake image

Very easy and most items are on hand to make this delightful coffee cake. If you choose not to sift the flour, use only 1 7/8 cup. This recipe was given to me by a very dear friend and is always a big hit when shared.

Provided by BakinBaby

Categories     Breads

Time 32m

Yield 12 serving(s)

Number Of Ingredients 13

1/3 cup sugar
1 teaspoon cinnamon
1/3 cup light brown sugar
1/2 cup pecans (chopped)
1/2 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups flour (sifted)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

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.

AMAZING PECAN COFFEE CAKE



Amazing Pecan Coffee Cake image

Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something.

Provided by DWBH

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 ½ cups white sugar
2 eggs
1 tablespoon vanilla extract
½ cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
  • In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
  • To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 52.7 g, Cholesterol 85.2 mg, Fat 29.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 279.9 mg, Sugar 34.6 g

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