Do you like coffee cake? I have to admit that at one time I never liked it. Now that I’m older my taste buds have changed, maybe it’s the perimenopause, maybe it’s because I have a love (oh who am I kidding, an obsession) with comfort foods. Quite frankly I just don’t have much will power for comfort food.
I have been going through some older posts on the site and in an effort to not get into the dinner rut of hamburgers, tacos, spaghetti, pizza, and leftovers, I’ve been checking out the recipe archives on KCD. I am finding many new favorites!
So since I haven’t had coffee cake in years, I decided to try this recipe for the family the other day. They are in love! I have been requested now to add this to our recipe “keeper” book. My husband is honestly the best taste tester ever. He is ALWAYS honest! Even if he knows it will hurt my feelings, he will be honest. At first I was like, “WWWHHHAAATTT”?? Now, I’m glad he is. It’s really helping me to develop the menu, expand our family’s taste buds, and if something is really good, he’ll eat it….he’ll ask for seconds……he’ll make sure I knows he’s taking some to work for snack/lunch….and THAT is a good thing!
This is one of those recipes that my family now adores! F said we have to make it again soon! I don’t know how soon because it does ruin your diet, BUT we will definitely make it again!
Without further ado, here is the original Sour Cream Coffee Pecan Cake recipe posted on 4/13/2011.
This is one of those recipes I will only make if there is a large adult gathering, holidays, birthday parties, etc. It’s not a calorie friendly cake but is absolutely delicious. It’s moist due to the sour cream and the pecans give it added crunch. Adults like this better than frosting cakes. It’s an easy coffee cake recipe, that bakes for an hour. This in my opinion is best served warm, with a cup of your favorite coffee or tea. Enjoy.
Grease and flour a bundt pan really well. Pour about half the batter into a bundt pan. (I forgot to take a photo of this step)
(2017 changes) Bake in the oven 45 minutes to 1 hour. (It actually got a little more brown then I actually wanted it to as I left it in for an hour. Set the timer for 45 minutes then start checking). It’s done when you can stick a toothpick into the cake, next to the funnel, and it comes out clean.
Let cool for 15 minutes on top of a cooling rack. Then take a plate and put it on top of the bundt pan. Hold the plate and the pan and turn the pan upside down. Allow the cake to cool for another 10 minutes. During this last cooling process, you can make the glaze to drizzle over the top of the cake.
Next is the moment you have been waiting for! Cut into slices and serve this baby warm. We enjoyed the cake with a glass of milk, however, you can also enjoy it with coffee and tea.
Store the cake covered in the refrigerator. To rewarm it, just a few seconds in the microwave on a microwave safe plate is all you’ll need!
This serves 12 but you can cut smaller pieces for lower calories and to be nicer to your hips and thighs.
|Sour Cream Coffee Cake With Pecans Recipe||
Sour Cream Pecan Coffee Cake Recipe
- 1 cup unsalted butter softened to room temp
- 2 cups sugar
- 2 eggs
- 1 cup light sour cream
- 1/2 teaspoon pure vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1/4 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2+ tablespoons milk
- Preheat oven to 350°.
- Cream butter.
- Add the sugar 1 cup at a time, beating until light and fluffy.
- Beat in the eggs one at a time
- Fold in the sour cream and pure vanilla.
- In another bowl sift the flour, baking powder and salt.
- Mix into the butter mixture.
- In another small bowl, combine the topping ingredients; sugar, pecans and cinnamon.
- Grease and flour the bundt pan really well.
- Pour about half the batter into a bundt pan.
- Sprinkle with half the pecan topping mixture.
- Spoon in the remaining batter.
- Top with the remaining topping mixture.
- Bake in the oven 1 hour.
- Once the cake is cooled following the steps above, you can drizzle the glaze all over the cake.
Cake freezes well