Pecan Sour Cream Coffee Cake – Now with More Crumbs

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This recipe is really foolproof, but mind your baking time. I used an 8” x 12” cast iron casserole dish, and it took about 35 minutes, but times will vary for glass dishes, as well as for slightly larger dishes, like the classic 9” x 13.” I’d start checking around 30 minutes, and go from there. I really hope you give this extra crumby coffee cake a try soon. Enjoy!

Ingredients for 8 to 12 portions:
For the crumb:
1/3 cup white sugar
1 teaspoon cinnamon
1/3 cup packed light brown sugar
1 1/2 cup pecans, finely chopped
3 tablespoons melted butter
1/8 teaspoon salt
For the cake:
1/2 cup room temperature butter
1 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla
1 cup sour cream or crème fraiche
1 7/8 cups all-purpose flour (Almost 2 cups. Do not pack cups. Spoon in gently.)
1/2 teaspoon fine salt
3/4 teaspoon baking soda
1 teaspoon baking powder
– Bake at 350 for 30-35 minutes, or until a skewer comes out clean.


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