Brown Sugar Pecan Coffee Cake With Sour Cream
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This Brown Sugar Pecan Coffee Cake starts with a press-in crust of brown sugar, flour, and butter. The same crumb mixture gets stirred together with sour cream and an egg for the cake layer, then a cinnamon pecan topping goes on before it bakes in a 13×9 pan. You don’t need a mixer, and other than the pecans, no special ingredients are needed.
Sheila’s Recipe Snapshot
I clipped this recipe from Southern Living myself back in December 2006. It’s not one I make all the time, but it’s always a hit when I do. I left it in the kitchen at work, and within the hour, all that was left was crumbs. The crumb crust makes it easy to pick up and eat on the go. Who needs a fork?
It’s good for breakfast, an afternoon coffee break, or a weekend brunch alongside Breakfast Potato Skins. I’ve also served it on Christmas morning, with a simple powdered sugar glaze drizzled over the top.
Ingredient Notes
- Flour | Give the crumb crust structure with classic all-purpose flour.
- Brown sugar | Light brown sugar gives the crust and cake their rich, caramel-like sweetness. Pack it firmly when you measure.
- Butter | I like to use unsalted butter for this recipe, but you can use salted butter for a slight contrast in flavor. Keep it cold and cubed so it cuts into the flour in crumbly pieces.
- Sour cream | The secret ingredient to this moist cake is sour cream, adding a subtle tangy flavor.
- Egg | One egg binds the batter and gives the cake a tender texture.
- Baking soda | Baking soda reacts with the sour cream to give the cake its lift.
- Sugar | Use a bit of granulated sugar to sweeten the pecan mixture.
- Cinnamon | Make a tasty cinnamon pecan streusel with quality ground cinnamon.
- Pecans | Chopped pecans mixed with sugar and cinnamon finish the top of the cake with crunch.
- Powdered sugar and milk | For the simple glaze I usually drizzle on top.
Variations and Substitutions
- Swap the sour cream. I haven’t tried this, but full-fat plain yogurt should work in place of the sour cream.
- Switch out the nuts. If preferred, use walnuts or another favorite nut instead of pecans.
How to Make Coffee Cake With Sour Cream
STEP 1 | Preheat and prep
First, preheat the oven to 350 degrees and lightly grease the bottom of a 13×9-inch pan. I also like to line the pan with parchment paper for easy removal.
STEP 2 | Make the crumb mixture
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.
STEP 3 | Press the crust into the pan
Press 2 3/4 cups crumb mixture evenly on the bottom of the prepared pan. The flat bottom of a measuring cup makes this easy
STEP 4 | 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. The batter will be thick. Pour it onto the top of the crumb crust and spread the batter from edge to edge.
STEP 5 | Sprinkle with the pecan topping
Then, in a separate bowl, stir together three tablespoons of sugar, the cinnamon, and pecans. Sprinkle the mixture evenly on top of the batter.
STEP 6 | Bake
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.
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STEP 7 | Drizzle glaze
I usually top this coffee cake with a simple glaze. Whisk 1 1/2 cups powdered sugar with 2 TO 3 tablespoons milk until smooth, adding a little more milk if it’s too thick to drizzle. Let the cake cool before glazing so the glaze doesn’t melt right in.
Recipe Success Tips
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.
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! Its acidity also reacts with the baking soda to help the cake rise.
The big three are pressing too much crumb mixture into the crust (measure the 2 3/4 cups so there’s enough left for the batter), pressing the crust too loosely, and overmixing the batter. Stir just until the dry ingredients are moistened.
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 and German Chocolate Bars with Pecans.
For more coffee cake recipes, check out these Bakery-Style Coffee Cake Muffins with Streusel Crumble, my fruity Blueberry Coffee Cake, or this Raspberry Ricotta Coffee Cake with Almond Streusel.
What to Serve With Brown Sugar Pecan Coffee Cake
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
Glaze
- 1 ½ cups powdered sugar
- 2 – 3 tablespoons milk
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.
- For the glaze, whisk powdered sugar and milk until smooth, adding more milk as needed to drizzle. Drizzle over the cooled cake.
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 dietitian 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.
