Tender and moist, this scratch made Sour Cream Coffee Cake with pecans is the perfect coffee cake for breakfast or brunch. Sour cream and pecan streusel topping make this a five star coffee cake you’d expect to find in your local coffee shop!
Well it’s been a wonderful but freezing week here. Ever since I told you in Little Experiment about that Sour Cream Coffee Cake with pecans that our wonderful Ravelry hostess baked us on Monday, I’ve been thinking about it.
And how all my boys would love to wake up to that coffee cake this weekend. I didn’t even know if I had the ingredients on hand, but hunted in the pantry, rustled up some pecans kind southern friends sent for Christmas.
Then I was presented with a gift, a carton of farm fresh eggs this very morning. YES! Even a green one in the mix, totally made my day.
That green egg was my green light to go ahead and make this Sour Cream Coffee Cake today. It was easy to make, just ten ingredients. No surprises.
Then I thought about you. How I’d told you about it earlier this week, how dense and wonderful it tasted…. and likely your mouth was watering too. So to be fair, thought I should share it here. Hopefully you’ll have the ingredients on hand.
(Or some kind soul will show up at the door with them. Ha.) Bake this coffeecake in a bundt pan. If you don’t know what a bundt is, you’re in good company.
This coffee cake recipe comes from The Silver Palate Cookbook. “Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes.
Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published.” Buy one here: Silver Palate Cookbook
Sour-Cream Coffee Cake
Ingredients
- 1 cup sweet butter 2 sticks
- 2 3/4 cups granulated sugar divided
- 2 eggs beaten
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 cups Hood sour cream
- 1 tablespoon vanilla extract
- 2 cups shelled pecans coarsely chopped
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Grease a 10 inch bundt pan and lightly dust the inside with flour.
- Cream together butter and 2 cups of the sugar.
- Add eggs, blending well, then sour cream and vanilla.
- Sift together flour, baking powder and salt.
- Fold dry ingredients into the creamed mixture, and beat until just blended. Don't overbeat.
- In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
- Pour half of the batter into the bundt pan.
- Sprinkle with half of the pecan and sugar mixture.
- Add remaining batter and top with the rest of the pecan mixture.
- Set on the middle rack of the oven and bake for 55 minutes at 350° or until cake tester inserted in the center comes out clean.
- Serve warm.
Notes
Sour Cream Coffee Cake
Here’s another favorite coffee cake recipe: Jewish Coffee Cake
Tracy says
So glad you posted this wonderful recipe. It is so incredibly good! We have been baking it for years. This coffee cake is on our Christmas Morning Breakfast menu. My boys tell me because of this coffee cake this is their favorite meal! We have a lot of favorites from that cook book. Did your boys love it too? Great pictures! I want to go make it now!!!!
Allie Taylor says
It is a great recipe Tracy,and I’m so glad you shared it with me!!! Yes, my boys all love it, though some pick out the pecans. (What a travesty.)
Francine Lincourt says
i want the recipe please
Francine Lincourt says
i want the recipe please
Allie says
Hi Francine, Tracy gave me the recipe for the Sour Cream Coffee Cake featured on this post. It originally comes from the Silver Palate cookbook. I hope you love it as much as we do!
Barbara B. says
Thanks for Sour-Cream Coffee Cake recipe!! My cousins wife, from Mass. has made many wonderful recipes from The Silver Palate Cookbook. Many times on holidays we delighted in her gourmet dishes, especially her vegetable combinations, which were varied and different. Bought the cookbook but never did make anything from it -tsk-tsk(:'( Hope you all enjoy cake this miserable, snowy weekend.
Susie says
This sounds delicious, and I thought My Big Fat Greek Wedding was one of the most hilarious movies ever!
Allie Taylor says
Made me laugh too. A buuuuuundt!
Carla says
The child and I just watched this movie for the first time together the other night. Love love love
Linda Jenkins says
Thank you for posting the recipe. I now I will enjoy it, and so will my husband and our extended family. I look forward to trying this tasty treat.
Aster says
SO delicious!!
Bresca says
We made this on Saturday night and served it on Sunday at church. Sitting overnight may have helped it to slice well the next day. We wanted to have lots of servings, and sliced it pretty thin, which gave about 25-30 slices. It was very delicious!
[email protected] says
Thanks for sharing this Allie, it looks great!
Aimee @ ShugarySweets says
Haha, I think of that movie every time I bake or eat a bundt cake!! I love it 🙂 And this cake looks stunning!
Kelly @ Mostly Homemade Mom says
Oh man those fresh eggs look wonderful and so does this cake!
Beth says
Oh gosh I love that movie! I wouldn’t mind watching it with a slice of coffee cake 🙂
Christina @ Christina's Cucina says
I adore this kind of coffee cake and yours looks amazing!! I love that you added the bundt cake clip from My Big Fat Greek Wedding! You should have had a potted plant in the center of yours, haha! Great recipe!
Catherine says
Dear Allie, that is one of my favorite scenes. I do love bundts though! …I have never seen a green egg before! What a surprise. Your cake sounds so good…and it looks moist and delicious. xo, Catherine
Arman @ thebigmansworld says
You did NOT quote my big Fat Greek wedding- One of my all time favorite movies ever! I will totally make this BON cake 😉
Mandy @Mandy's Recipe Box says
I love coffee cakes so much because you’re basically eating dessert for breakfast 🙂
Shashi at RunninSrilankan says
Oh dear – Allie – there’s a hole in your cake!!! Quick – lets put a flower in it !!! 🙂
I adore bundt cakes – I think It’s because I simply cannot master them at all! Your version is exceptional – and so perfect for #nationalcoffeeday!
Julianne @ Beyond Frosting says
I love a good sour cream coffee Cake!
Sarah says
Thank you for posting this recipe, I need to try it!
Zainab says
Hi, your cake looks scrumptious! Cant wait to try it. Just a simple question though. Your cake s name has coffee but your recipe doesn’t. Am I missing something?
Allie says
Hi Zainab, sure hope you love this cake. There are many cake recipes on my blog called coffee cakes, and none of them have coffee in them. I know, crazy huh? I believe these yummy breakfast cakes are called “coffee cakes” because they are a cake that is delicious served alongside a steaming mug of coffee. Thank you so much for dropping by, have a wonderful day!
Zainab says
Amazing is the word! Tried it yesterday. It was so moist and delicious. Only substituted walnuts instead of pecans. Nevertheless perfect melt in your mouth cake. Thanx a lot for the recipe.
P. S I wish I could attach a pic of the cake here but somehow doesn’t seem possible
Allie says
Hi Zainab – so glad you loved the cake. That sour cream really does the trick to make it moist. I know, I wish there was a way to attach pictures here in the comment section too. But you could always post one on the Through Her Looking Glass FaceBook page https://www.facebook.com/ThroughHerLookingGlass/ if you are on FaceBook. Would love to see your cake! Thanks for dropping by and happy baking.
Debra A Bryant says
The recipe is different from the cookbook.additional cup of sour cream,less nuts etc.is the cooking time the same?
Sammie Williams says
I am curious about Steps 8, 9, and 10, when assembling the batter and streusel mixture in the bundt pan. I’m confused with the assembly of the cake in the bundt pan.
Step 8 starts with pouring the batter in the pan which would make that the top layer. To make the streusel topping as the first layer when inverted after baking, it seems to me the streusel topping would be the first layer.
The batter would be the second layer, the third layer is the streusel topping again, and finally the rest of the batter as the fourth layer.
The photo looks like the cake was baked with my steps above.
Thank you
Allie says
I do not dump this cake out upside down. I carefully remove it from the pan and keep it right side up.