Sour Cream Pecan Coffee Cake Recipes

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SOUR CREAM PECAN COFFEE CAKE



Sour Cream Pecan Coffee Cake image

A scrumptious twist on the classic idea of coffee cake.Makes 1 9-inch square pan

Provided by Anna Olson

Categories     bake,Bake With Anna Olson,dessert,Easy,eggs and dairy,Fall,nuts,Winter

Number Of Ingredients 15

½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 tbsp unsalted butter, melted
¾ cup chopped pecans
2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract

Steps:

  • Preheat the oven to 350 F and grease a 9-inch square pan.
  • For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
  • For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
  • Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
  • The cake will keep, well wrapped and unrefrigerated for up to 3 days.

QUICK PECAN SOUR CREAM COFFEE CAKE



Quick Pecan Sour Cream Coffee Cake image

Provided by Food Network

Categories     dessert

Yield 1 cake

Number Of Ingredients 15

3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup chopped pecans, pulsed in the food processor
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup golden raisins
Pecan topping, recipe above

Steps:

  • Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
  • Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.

PECAN SOUR CREAM COFFEE CAKE



Pecan Sour Cream Coffee Cake image

Very easy and most items are on hand to make this delightful coffee cake. If you choose not to sift the flour, use only 1 7/8 cup. This recipe was given to me by a very dear friend and is always a big hit when shared.

Provided by BakinBaby

Categories     Breads

Time 32m

Yield 12 serving(s)

Number Of Ingredients 13

1/3 cup sugar
1 teaspoon cinnamon
1/3 cup light brown sugar
1/2 cup pecans (chopped)
1/2 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups flour (sifted)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside.
  • Cream butter and sugar together, then add in sour cream, eggs and vanilla.
  • Sift flour salt, soda and baking powder.
  • If you choose not to sift ingredients, cut flour back to 1 7/8 cup.
  • With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix.
  • Pour half of the batter in a greased and floured 9x12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture.
  • Bake at 325 for 27-30 minutes.

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