Recipe Details
Recipe provided by AllRecipes.com
Pecan Sour Cream Coffee Cake
This is the best coffee cake recipe if you love crispy, crunchy, buttery crumb toppings. Chef John uses twice as many crumbs - there's even a layer inside!
Makes:8 servings
Ingredients
- 1½ cups pecans, finely chopped
- ⅓ cup white sugar
- ⅓ 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
- 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
- 1½ teaspoons vanilla extract
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Directions
Prep:25 mCook:30 mReady:55 m
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.
- Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
- Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
- Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
- Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving.