Pecan Sour Cream Coffee Cake
Updated: Dec 14, 2022
1 ½ cups pecans, finely chopped
2/3 cup packed light brown sugar
1 teaspoon cinnamon
3 tablespoons melted butter
2 cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup butter (1 stick)
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup sour cream
Preheat oven to 350 degrees F. Grease and flour an 8 x 10-inch baking dish or tube pan.
Mix pecans, brown sugar, cinnamon, and melted butter thoroughly in a mixing bowl until well blended.
In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
In another bowl, mix the butter and 1 cup of sugar until well blended. Add 1 egg and whisk until mixture is smooth. Whisk in second egg until thoroughly incorporated.
Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients. (Do not over mix).
Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter.
Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter.
Bake in the preheated oven until a toothpick comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Enjoy with a great cup of coffee!