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Tender Sour Cream Coffee Cake Recipe with Easy Cinnamon Pecan Streusel

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A tender, moist coffee cake made with sour cream and topped with a crunchy cinnamon pecan streusel, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (about 315 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (113 grams), softened
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream (240 ml)
  • ¾ cup packed brown sugar (150 grams)
  • 1 ½ teaspoons ground cinnamon
  • 1 cup chopped pecans (about 120 grams), lightly toasted
  • ¼ cup unsalted butter (57 grams), melted
  • ¼ cup all-purpose flour (30 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or non-stick spray and set aside.
  2. Make the streusel topping: In a medium bowl, combine ¾ cup packed brown sugar, 1 ½ teaspoons ground cinnamon, ¼ cup all-purpose flour, and 1 cup chopped pecans. Pour in ¼ cup melted butter and mix until crumbly but clumps when pressed. Set aside.
  3. Mix dry ingredients for the cake: In a separate bowl, whisk together 2 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. Cream butter and sugar: Using an electric mixer or whisk, beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy, about 3-4 minutes.
  5. Add eggs and vanilla: Beat in 2 large eggs one at a time, mixing after each addition. Stir in 2 teaspoons pure vanilla extract until smooth and creamy.
  6. Alternate adding dry ingredients and sour cream: Add the dry ingredients in three parts, alternating with 1 cup sour cream, starting and ending with the dry ingredients. Mix just until combined.
  7. Pour batter into pan: Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
  8. Top with streusel: Sprinkle the cinnamon pecan streusel evenly over the batter, pressing down lightly to adhere but keeping it crumbly.
  9. Bake: Place in the oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The streusel should be golden and fragrant.
  10. Cool before serving: Let the cake cool on a wire rack for at least 20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Toast pecans before chopping for extra flavor. Avoid overmixing the batter to keep the cake tender. If streusel browns too quickly, cover loosely with foil halfway through baking. Let the cake cool before slicing to prevent crumbling.

Nutrition

Keywords: coffee cake, sour cream coffee cake, cinnamon pecan streusel, easy coffee cake, breakfast cake, brunch recipe, tender cake, moist cake

Find it online: https://norasfoods.com/tender-sour-cream-coffee-cake-recipe-with-easy-cinnamon-pecan-streusel/