Welcome to the delightful world of baking, where every bite tells a story! If you’re searching for a comforting treat that combines the rich flavors of sour cream and pecans with a hint of cinnamon, look no further than Susan's Sour Cream Coffee Cake. This classic American recipe is not only easy to make, but it’s also perfect for any occasion—from cozy family gatherings to elegant brunches. Imagine slicing into a moist, tender cake that’s bursting with flavor and topped with a crunchy pecan streusel. Ready to impress your friends and family? Let’s dive into this scrumptious recipe that’s sure to become a favorite in your home!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix on low speed until just combined, being careful not to overmix.
- In a small bowl, mix chopped pecans with ground cinnamon to create the streusel topping.
- Pour half of the batter into the prepared pan. Sprinkle half of the pecan-cinnamon mixture over the batter.
- Add the remaining batter and top with the rest of the pecan-cinnamon mixture, creating a swirled effect.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve at room temperature. Can be stored covered at room temperature for up to 3 days.
Tips
- Room Temperature Ingredients: For the best texture, ensure your butter and eggs are at room temperature before you start mixing. This helps create a light and fluffy batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Customize Your Topping: Feel free to add other nuts, such as walnuts or almonds, or even some chocolate chips for a twist on the classic flavor.
- Check for Doneness: Ovens can vary in temperature, so start checking for doneness a few minutes before the recommended baking time. A toothpick should come out clean when the cake is ready.
- Storing Leftovers: If you have any leftovers (which is rare!), store the cake in an airtight container at room temperature for up to three days to keep it fresh and delicious.
- Serving Suggestions: This cake pairs wonderfully with a cup of coffee or tea, making it an ideal choice for breakfast or an afternoon snack.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 11g
Cholesterol: 85mg
