Brown Sugar Pecan Coffee Cake with Sour Cream
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Brown Sugar Pecan Coffee Cake with Sour Cream is a deliciously sweet cake on a brown sugar crust with a pecan crumb topping baked right on top.
Cinnamon pecan coffee cake is always a hit! I left it in the kitchen at work, and within the hour, all that was left was crumbs! Plus, the crumb crust allows for easy hand-held, on-the-go eating. Who needs a fork?
Why you’ll love this Coffee Cake with Pecans recipe!
Ingredient notes
- Flour | Give the crumb crust structure with classic all-purpose flour.
- Brown sugar | Make it a rich and sweet treat with light brown sugar.
- Butter | I like to use unsalted butter for this recipe, but you can use salted butter for a slight contrast in flavor.
- Sour cream | The secret ingredient to this moist cake is sour cream, adding a subtle tangy flavor.
- Egg | Give the delicious coffee cake a fluffy texture and bind the ingredients with one egg.
- Baking soda | Baking soda will bring the best coffee cake texture to the recipe.
- Sugar | Use a bit of granulated sugar to sweeten the pecan mixture.
- Cinnamon | Make a tasty cinnamon pecan streusel with quality ground cinnamon.
- Pecans | Complete the recipe with chopped crunchy pecans mixed with sugar and cinnamon on top of the cake.
How to make Coffee Cake
There’s almost nothing better than warm coffee cake and a freshly brewed cup of coffee. Yum!
STEP 1 | Preheat and prep
First, preheat the oven to 350 degrees and lightly grease the bottom of a 13×9-inch pan, setting it aside for later.
STEP 2 | Press flour mixture into the bottom of the pan
Next, with a wooden spoon, prepare the crumb mixture by stirring the flour and brown sugar in a large bowl. Add the cubed butter and cut in with a pastry blender until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of the prepared pan.
STEP 3 | Mix the wet ingredients
In a small bowl, combine the sour cream, egg, and baking soda, then add to the remaining crumb mixture, stirring just until the dry ingredients are moistened. Pour it onto the top of the crumb crust and spread the batter from edge to edge.
STEP 4 | Sprinkle with the pecan topping
Then, in a separate bowl, Stir together three tablespoons of sugar, cinnamon, and pecans, sprinkling them evenly on top of the batter.
STEP 5 | Bake and enjoy!
Finally, bake the cinnamon coffee cake in the preheated oven for 25 to 30 minutes. Check the doneness with a wooden pick by inserting it into the center of the cake.
When it comes out clean or with just a few moist crumbs, it is finished baking and ready to slice and serve!
Optional Step | Drizzle glaze
Sometimes, I like to top this treat with a simple sugary glaze made from milk or heavy cream and powdered sugar. Whisk well and drizzle away!
Try more of my coffee cake recipes, like this Bakery-Style Coffee Cake Muffins with Streusel Crumble, fruity Blueberry Coffee Cake, or this Raspberry Ricotta Coffee Cake with Almond Streusel.
Variations and substitutions
- Healthier Alternative. Swap the sour cream with plain yogurt for a similar flavor and effect.
- Gluten-Free Coffee Cake. Replace the all-purpose flour with a gluten-free alternative, like coconut flour, almond flour, or another GF-certified option to make this recipe gluten-free!
- Add vanilla extract to the batter for a deeper and creamier flavor.
- If preferred, use walnuts or another favorite nut instead of pecans.
Storage and reheating tips
- This brunch dessert can be made ahead of time and stays moist for several days if covered tightly on the countertop. You can also refrigerate the recipe for three to four days in an airtight container.
- For longer storage, freeze the cake covered tightly in plastic wrap and aluminum foil for up to 30 days. Allow it to thaw to room temperature, then reheat it if desired.
tips
- Since you’ll be using more than a whole stick of butter for this recipe, use the butter wrapper to quickly and easily grease the pan — this is one of my favorite kitchen hacks!
- Before slicing and serving, you can set the cake on a wire rack to cool to room temperature. Or enjoy the treat fresh from the oven– Both are delicious!
Frequently asked questions
Sour cream is sometimes added instead of milk when making cakes and similar baked goods because of its high-fat content. It makes the cake extra moist and tender!
Don’t be fooled– This isn’t a cake with coffee or a coffee flavoring. Coffee cakes are intended to be served with a hot cup of coffee, which is why they are named so. Like little tea cakes, coffee cakes are light and fluffy, usually without frosting and sometimes with fruit. It’s especially popular for brunch.
When storing your coffee cake, choosing a moisture-resistant container, like glass or sealed plastic containers, will help prevent the cake from becoming soggy.
Looking for more delicious pecan treats?
Pecans are one of my favorite ingredients to add to baked goods and sweet recipes. There’s something about the subtle nutty crunch that I just love! Try my Caramel Pecan Thumbprint Cookies, German Chocolate Bars with Pecans, or this rich Pecan-Cheesecake Pie!
Serving suggestions
Enjoy an indulgent brunch by serving this Brown Sugar Pecan Coffee Cake with savory Sausage, Mushroom, and Cheese Breakfast Quiche or salty and sweet Sausage Apple Breakfast Casserole. Top it all off with a refreshing Tropical Fruit Salad with honey-lime dressing.
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Brown Sugar Pecan Coffee Cake with Sour Cream
Ingredients
- 2 cups all-purpose flour
- 2 cups firmly packed light brown sugar
- ¾ cup butter cubed
- 1 cup sour cream
- 1 large egg lightly beaten
- 1 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Lightly grease the bottom of a 13×9 inch pan; set aside.
- Prepare crumb mixture by stirring together the flour and brown sugar in a large bowl. Add the cubed butter and cut in with a pastry blender until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of the prepared pan.
- In a small bowl, combine the sour cream, egg, and baking soda, then add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour onto top of the crumb crust.
- Stir together 3 tablespoons of sugar, the cinnamon, and pecans. Sprinkle this evenly on top of batter.
- Bake for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.
Notes
- Since you’ll be using more than a whole stick of butter for this recipe, use the butter wrapper to quickly and easily grease the pan — this is one of my favorite kitchen hacks!
- Before slicing and serving, you can set the cake on a wire rack to cool to room temperature. Or enjoy the treat fresh from the oven– Both are delicious!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
