What’s the quickest way to get your kitchen smelling like cinnamon? Bake this Sour Cream Pecan Coffee Cake. The perfect morning dessert!
This is the best coffee cake I’ve ever tasted. My mother’s close friend has been making it for years and she so graciously gave me the recipe years ago.
The only adjustment I made was to substitute oil with 1/2 cup of the butter. This is only to make the cake moister, which oil does. But if you like to use all butter you can.
Cream the butter, oil and sugar together in a standing mixer. Add the eggs, sour cream, and vanilla extract. Then add the dry ingredients and mix again.
Alternate the batter with chopped pecans, cinnamon and granulated sugar to make 3 layers of the cake. Bake for an hour then cool.
Invert the cake on a plate then add a glaze of 2 cups of powdered sugar, 1 tsp vanilla, and 2-3 tbsp of milk. Pour on top of the cake. You can also sprinkle it with additional chopped pecans.
Have this cake for breakfast with coffee, for a snack in the afternoon or at night for dessert. You can’t go wrong with when you eat it. It’s delicious!
Sour Cream Pecan Coffee Cake
- 1 stick butter
- 1/2 cup oil
- 2 cups sugar
- 1 cup sour cream
- 1 tsp vanilla
- 2 cups cake flour
- 1 tsp salt
- 1 tsp baking powder
Filling
- 1/2 cups chopped pecans
- 1 tbsp cinnamon
- 4 tbsp granulated sugar
- Pre-heat oven to 350 degrees. Grease and flour a bundt pan. In a standing mixer, mix butter, oil, and sugar. Add eggs. Then add sour cream and vanilla while the mixer is running. Add the dry ingredients.
Filling & Assembly
- In a small bowl, add the pecans, cinnamon, and granulated sugar. Scoop 1/3 of the filling in the bundt pan. Sprinkle 1/3 of the filling on top. Repeat two more times so that you have 3 layers. Bake for 50-60 minutes until browned. Cool on a wire rack.
