Description
Moist, buttery sour cream coffee cake layered with cinnamon-sugar pecan streusel—perfect for brunch, cozy mornings, or a sweet afternoon treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking dish.
- In a small bowl, mix together pecans, brown sugar, and cinnamon for the streusel. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- Add dry ingredients alternately with sour cream, mixing just until combined.
- Spread half the batter into the pan, sprinkle with half the streusel, then repeat with remaining batter and streusel.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
Store covered at room temp for up to 3 days, or freeze in slices. Delicious with a hot cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: coffee cake, sour cream cake, pecan streusel, breakfast cake, brunch dessert