Name: Pecan Sour Cream Coffee Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Cuisine: American
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

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!

55 min total 25 min prep 30 min cook 8 634 cal

Instructions

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1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2 Butter an 8x10-inch baking dish.
3 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.
4 Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
5 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.
6 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.
7 Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes.
8 Let cool slightly before serving.