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Pecan Sour Cream Coffee Cake
Pecan Sour Cream Coffee Cake
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Irresistible coffee cake with extra crispy, buttery crumb topping inside and out by Chef John
Ingredients:
  • 1.5 cups pecans, finely chopped
  • 0.33333334326744 cup white sugar
  • 0.33333334326744 cup packed light brown sugar
  • 3 tablespoons melted butter
  • 1 teaspoon cinnamon
  • 0.125 teaspoon salt
  • 1.875 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup white sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream or creme fraiche
  • 1.5 teaspoons vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and grease an 8x10-inch baking dish with butter.
  • Prepare the topping by combining pecans, white sugar, brown sugar, melted butter, cinnamon, and salt in a mixing bowl. Mix for 3 to 4 minutes until everything is well coated in butter and thoroughly combined.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl and whisk together.
  • In a large bowl, cream together sugar and butter with a spatula until fully combined. Add eggs one at a time, followed by sour cream and vanilla. Gently fold in flour mixture until just incorporated, being careful not to overmix.
  • Pour half of the batter into the baking dish and layer it with half of the topping. Add the remaining batter on top and sprinkle with the rest of the topping, gently pressing it in.
  • Bake in the preheated oven for 30 to 35 minutes until a bamboo skewer inserted into the center comes out clean. Allow it to cool slightly before serving.

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