Soure Cream Coffee Cake

Moist and fluffy sour cream coffee cake is filled with layers of crunchy sweet pecans. It is a tasty breakfast or dessert!

Ingredients

Crumb Layer

• 1 1/2 c finely chopped pecans
• 2/3 c brown sugar packed
• 2 tsp cinnamon
• 1/8 tsp salt
• 2 tbsp all-purpose flour
• 3 tbsp butter, melted

Cake

• 1 3/4 c all purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 c butter softened
• 1 c sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 c sour cream

Instructions 

Crumb Layer

• Use a mixing bowl and add pecans, brown sugar, cinnamon, salt, flour and melted butter. Toss the ingredients together for 3-4 minutes until evenly coated. Set aside.

Cake

Step 1

Spay a 9×11 baking dish with cooking spray. Preheat the oven to 350°F.

Step 2

Whisk together the flour, salt, baking powder, and baking soda in a small bowl. Set aside.

Step 3

Add the softened butter and sugar to a separate bowl and mix together with a spatula until fully incorporated and smooth. Whisk in 1 egg at a time. Mix until the ingredients are well blended. Mix in the vanilla and sour cream.

Step 4

Pour the flour mixture in and stir until just combined. Do not over mix.

Step 5

Spread half of the cake mixture in the baking dish. Sprinkle half of the crumb layer evenly over the batter.

Step 6

Use a spoon to drop the remaining batter evenly over the crumb layer. The batter will be too thick to spread easily. Use a spatula to gently spread the dollops over the crumb layer. (It is ok if it is not completely covered).

Step 7

Sprinkle the rest of the crumb mixture on top. Gently press the crumb mixture into the layer of batter.

Bake for 30-35 minutes. Serve warm.