Table of Contents: Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake

Imagine a golden-brown coffee cake, warm from the oven, with a velvety sour cream crumb, layers of toasted pecans, and a crumbly sugary-nutty streusel that crumbles slightly with every bite. If you’re over 40 (or 65+), you know the joy of a homemade treat made with love, time, and simple ingredients—this Pecan Sour Cream Coffee Cake delivers exactly that. It’s the kind of dessert that shows up on Sunday breakfast tables, holiday brunches, or after-dinner gatherings, where laughter lingers long after the last forkful.

Introduction: Pecan Sour Cream Coffee Cake

There’s something deeply comforting about a Pecan Sour Cream Coffee Cake—a dessert that feels equal parts nostalgic and luxurious. This recipe is a masterclass in balance: the moist, tender crumb from the sour cream, the rich aroma of toasted pecans in the streusel, and the subtle warmth of cinnamon that ties every layer together. Unlike dry, store-bought versions, this homemade coffee cake recipe uses real butter, fresh eggs, and a double infusion of pecans (in both the cake and the topping) to create a nutty streusel cake that’s downright irresistible.

What makes this version stand out? Sour cream. It doesn’t just add tang—it deeply hydrates the cake, resulting in a texture so soft it feels like a cloud. The sour cream cake base is forgiving, easy to assemble, and perfect for family dinners, weekend brunches, or even a cozy weeknight dessert when paired with coffee or tea. Whether you’re serving it during the holidays, a birthday celebration, or just because, this Pecan Sour Cream Coffee Cake brings warmth, flavor, and a sense of tradition to any table.

Alternate Names & Variations

This beloved dessert goes by many names depending on region and home kitchen lore. You might know it as:

– Pecan Crumb Coffee Cake
– Southern Pecan Streusel Cake
– Buttermilk Sour Cream Coffee Cake (a slight variation)
– Classic Nutty Streusel Cake

Fans of the coffee cake recipe family will also appreciate similar treats like pumpkin coffee cake or apple streusel cake, but none deliver that deep, toasty nutty streusel cake flavor quite like this Pecan Sour Cream Coffee Cake. It’s the gold standard for a reason—rich, balanced, and always a crowd favorite.

Ingredients: Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake

Crumb Topping (Nutty Streusel Layer):

– 1 ½ cups finely chopped lightly toasted pecans (toast in a dry pan for 3–4 minutes)

– ⅓ cup high-quality white sugar
– ⅓ cup packed light brown sugar (for depth and moisture)
– 3 tablespoons unsalted butter, melted and slightly cooled
– 1 teaspoon ground cinnamon (preferably Ceylon)
– ⅛ teaspoon fine sea salt

For the Sour Cream Cake:

– 1 ⅞ cups all-purpose flour (spooned and leveled)

– 1 teaspoon baking powder
– ¾ teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup white sugar
– ½ cup (1 stick) unsalted butter, softened to room temperature
– 2 large eggs, at room temperature
– 1 cup full-fat sour cream or crème fraîche (for that ultra-rich sour cream cake texture)
– 1 ½ teaspoons pure vanilla extract

Pro Tip: Fancy it up? Add a splash of bourbon to the batter for a Southern twist!

Step-by-Step Instructions

1. Preheat & Prep
Preheat oven to 350°F (175°C). Generously butter a 9-inch springform or fluted tart pan (for easy release and elegant slices). Dust with flour, tapping out excess.

2. Toast the Pecans
In a dry skillet over medium heat, toast chopped pecans for 3–4 minutes until fragrant. Cool before using. This step deepens flavor in your nutty streusel cake topping.

3. Make the Crumb Topping
In a bowl, mix toasted pecans, white sugar, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly and cohesive. Set aside—this streusel topping will go on both the cake and the top.

4. Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

5. Cream Butter & Sugar
In a stand mixer or with a hand mixer, cream softened butter and 1 cup sugar on medium-high for 2–3 minutes until light and fluffy. This step is essential for a tender sour cream cake.

6. Add Eggs & Vanilla
Beat in eggs one at a time, then vanilla extract. Scrape the bowl and mix again.

7. Sour Cream Magic
Alternate adding the flour mixture and sour cream in three additions: flour → sour cream → flour → sour cream → finish with flour. Mix just until combined—overmixing leads to a dense cake.

8. Layer It Up
Pour half the batter into the prepared pan. Sprinkle with half the crumb topping. Carefully spread remaining batter over the top (it’s thick—use a wet spatula). Finish with the remaining streusel.

9. Bake
Bake for 40–45 minutes, or until a toothpick inserted near the center comes out clean. Let cool in the pan for 20 minutes, then release and cool completely on a wire rack.

10. Serve
Slice with a sharp knife (dipped in hot water) for clean cuts. Serve plain or with a dollop of whipped cream.

Chef’s Tip: For extra moisture, brush cooled cake with a simple syrup (1:1 sugar and water, boiled and cooled).

Recipe Card Block (Quick Reference)

This Pecan Sour Cream Coffee Cake comes together in just 20 minutes of prep time, bakes in 40–45 minutes, and totals around 1 hour from start to finish. It yields 10 generous slices, perfect for sharing with loved ones or freezing for later. Each slice clocks in at approximately 480 calories, thanks to the rich sour cream, toasted pecans, and buttery streusel. It’s a decadent coffee cake recipe worth every bite—especially when shared over steaming coffee on a crisp fall morning.

Why This Recipe Works & Expert Tips

This Pecan Sour Cream Coffee Cake is a favorite for a reason: it’s foolproof, deeply flavorful, and built with a balance that home bakers crave. The sour cream does triple duty—it adds moisture, tenderizes the crumb, and creates a subtle tang that cuts through the sweetness, making each bite more satisfying. Meanwhile, the double pecan infusion (in the cake and streusel) delivers that signature nutty streusel cake crunch and richness.

Using both white and brown sugar in the topping ensures a complex flavor—caramel notes from the brown sugar mingle with the crisp sweetness of white sugar. And by distributing the streusel topping halfway and on top, you get the best of both worlds: a crunchy upper crust and a soft, frangrant layer nestled in the middle. It’s easy comfort food for family dinners, elegant enough for holiday brunch, and the perfect conversation starter at any gathering.

For extra decadence, try replacing ⅓ cup of flour with almond flour for a nuttier base. Or serve it warm with vanilla ice cream for a decadent dessert twist. This recipe is a true sour cream cake icon.

Storage, Freezing, and Reheating Tips

After baking, let your Pecan Sour Cream Coffee Cake cool completely. Store leftovers in an airtight container at room temperature for up to 3 days—though it’s rarely lasts that long! For longer preservation, wrap the un-sliced cake tightly in plastic and freeze for up to 2 months. Thaw at room temperature for 2–3 hours before serving.

To reheat, place slices in a toaster oven or microwave for 15–20 seconds—gently warming revives the texture without drying. For larger portions, heat in a 300°F oven for 10 minutes. This coffee cake recipe reheats beautifully, thanks to the moisture-retaining power of sour cream and real butter. Freezer tip: Slice before freezing and wrap individual portions in parchment and foil for easy grab-and-go mornings with your favorite coffee.

Perfect for make-ahead holiday baking—this nutty streusel cake only gets better with time.

Conclusion: Pecan Sour Cream Coffee Cake

I truly believe this Pecan Sour Cream Coffee Cake belongs in every home cook’s recipe box. It’s the kind of dessert that brings people together—whether it’s a quiet Sunday morning shared with a loved one or a busy holiday table where everyone grabs a slice (and another, and another). It’s rich without being heavy, sweet without being cloying, and packed with texture from that glorious nutty streusel cake topping.

When you pull this golden beauty from the oven, you’re not just baking a cake—you’re creating a memory. So go ahead: preheat that oven, toast those pecans, and treat yourself and your family to a slice of something special. I’d love to hear how it turns out! Share your photos, tag us, or drop a comment below—I read them all. And if you’ve got a twist on the recipe (spicy, boozy, or berry-infused), I want to know!

Happy baking, and bon appétit!