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Golden pecan sour cream coffee cake with crumb topping and powdered sugar on a white plate, cozy, warm lighting

Pecan Sour Cream Coffee Cake

This moist and buttery pecan sour cream coffee cake features a cinnamon-spiced pecan crumb topping that’s irresistible. Perfect for breakfast or brunch, this homemade sour cream coffee cake is easy to make and pairs beautifully with coffee or tea. It’s an easy pecan coffee cake that everyone will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 8x10-inch baking dish
  • Mixer
  • whisk

Ingredients
  

  • 1 ½ cups pecans finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 3 tablespoons melted butter
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 ⅞ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup white sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 cup sour cream or creme fraiche
  • 1 ½ teaspoons vanilla extract

Instructions
 

  • Preheat the oven and prep the dish. Set your oven to 350°F (175°C) and butter an 8x10-inch baking dish. This ensures your cake won’t stick when it’s time to serve.
  • Make the crumb topping. In a mixing bowl, combine chopped pecans, white sugar, brown sugar, melted butter, cinnamon, and salt. Stir until everything is evenly coated and set aside. This will be your irresistible crunchy topping.
  • Mix the dry ingredients. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This keeps the cake light and evenly risen.
  • Cream the butter and sugar. In a large bowl, mix the sugar and softened butter until smooth and fluffy. Add the eggs, one at a time, whisking well after each addition. Stir in the sour cream and vanilla extract until fully combined.
  • Combine wet and dry ingredients. Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix, or the cake could turn dense.
  • Assemble the cake layers. Spread half the batter into your prepared baking dish. Sprinkle half the crumb topping evenly over the batter. Carefully spread the remaining batter over the topping, then finish with the rest of the crumb mixture, gently pressing it into the batter’s surface.
  • Bake to perfection. Bake in the preheated oven for 30–35 minutes, or until a bamboo skewer inserted into the center comes out clean. Once done, let the cake cool slightly before serving.

Notes

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 3 days. To keep it fresh a little longer, you can refrigerate the cake for up to a week. Simply reheat slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven warmth.