Sour Cream Coffee Cake

A moist, tender coffee cake swirled with cinnamon, brown sugar, and pecans. This all-butter version is rich and flavorful, perfect for breakfast, brunch, or dessert.

Course Breads, Breakfast, Brunch

Cuisine American

Keyword cinnamon swirl,, coffee cake, pecans, sour cream cake

Prep Time 15

Cook Time 1

Resting time 10

Total Time 1 25

Servings

Calories 421kcal

Author angela@mealstreetkitchen

Equipment

Springform pan or angel food cake pan
Mixing Bowls
Electric mixer or whisk
Measuring cups and spoons
Knife or spatula for swirling
Sifter (for flour)

Ingredients

1 cup unsalted butter softened
2 cups sugar
2 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Sugar-Pecan Mixture:
1/2 cup finely chopped pecans
1 teaspoon cinnamon
3 heaping tablespoons light brown sugar
Optional:
Powdered sugar for dusting

Instructions

Preheat oven to 325°F (165°C). Grease and flour a springform or angel food cake pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, one at a time, then add sour cream and vanilla, mixing until smooth.
In a separate bowl, sift together cake flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
In another bowl, mix pecans, cinnamon, and brown sugar.
Spread half of the cake batter evenly in the prepared pan. Sprinkle half of the sugar-pecan mixture over the batter and gently swirl with a knife.
Add the remaining batter on top, then sprinkle and swirl the rest of the sugar-pecan mixture.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 minutes, then carefully remove the sides of the springform pan.
If desired, dust the cooled cake with powdered sugar before serving.

Notes

Make sure butter is softened to room temperature for easy creaming.
Swirling too much can make the topping sink; a few gentle swirls are enough.
This cake can be stored at room temperature for 2–3 days or refrigerated up to 5 days.
For extra flavor, lightly toast pecans before mixing with sugar.

Nutrition