Pecan Sour Cream Coffee Cake is an extremely moist espresso cake stuffed and topped with a buttery, cinnamon, pecan streusel. This straightforward breakfast cake recipe will simply grow to be a household favourite!

If you happen to’re not into nuts, don’t neglect to strive my recipe for The Greatest Coffee Cake ever! You received’t be disenchanted!

Slice of Pecan Coffee Cake with icing

Pecan Sour Cream Coffee Cake Is Going To Be Your Favourite Breakfast Cake!

I’ll all the time be an advocate for cake for breakfast. Cake simply tastes higher within the morning when you ask me…and when you name it a “espresso cake”, it robotically turns into much less taboo and extra nostalgic. And to show to you ways PRO Cake For Breakfast I’m listed here are a few of the different breakfast cake recipes I’ve right here on my website:

How to make pecan coffee cake

Let’s Discuss About How To Make Pecan Sour Cream Coffee Cake!

First, I’ll start with how straightforward it’s. I promise you. In fact there are a couple of steps, you’ve got the filling and topping, the cake itself, and the straightforward icing drizzle. However none of those parts is tough in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t hold myself from consuming half of it with a spoon earlier than I assemble the cake. It’s a candy, crunchy, cinnamon, buttery combination that needs to be unlawful.

What Does the Sour Cream Do?

A few of my most favourite cake recipes use bitter cream. Now, earlier than you inform me you don’t prefer it, let’s simply make clear that you just don’t TASTE the bitter cream. What it does is add the precise correct amount of moisture, whereas the acidity within the bitter cream aids in giving the cake a young crumb.

It really works lots like buttermilk, however provides a bit of extra weight making the cake barely denser, which works completely for a espresso cake.

THE TOPPING!!

Oh, blessed be. The pecan streusel on this cake is completely all the things. It’s the most good mixture of finely chopped pecans, butter, salt, cinnamon, and brown sugar.

I can’t appear to maintain my spoon out of the combination, all within the identify of taste-testing in fact, whereas I’m making this cake.

It provides the precise correct amount of crumbly-crunch that every one good espresso truffles want.

Serve It Heat, At Room Temperature, Or Freeze It For Later!

This cake is extremely versatile. In fact having fun with a slice heat is the final word indulgence, but it surely’s good to make the evening earlier than so it’s prepared and ready for breakfast.

How Do You Freeze Coffee Cake?

Or completely make this and freeze it for later! Right here’s what you do:

  • Bake the cake and permit it to chill utterly.
  • Don’t drizzle it with icing. Wait and save that step for when you find yourself able to serve it. The icing will soften a bit and get sticky when you freeze and thaw it out.
  • You possibly can freeze it proper within the pan you baked it in so if that pan has an hermetic lid that can work nice. Or I might suggest baking it in a disposable aluminum pan when you’re planning on making it and freezing it.
  • Cowl the pan tightly in plastic wrap after which once more in aluminum foil. Freeze it for as much as 30 days.
  • To thaw, permit it to thaw at room temperature. If you need to reheat it, cowl the cake in foil and bake it at 300°F for about 15 minutes, or till warmed by.
Pecan Sour Cream Coffee Cake on a plate

Right here Are Some Extra Sour Cream Cake Recipes You May Like:

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Pecan Sour Cream Coffee Cake

Slice of Pecan Coffee Cake with icing

Description:

This straightforward bitter cream espresso cake recipe is stuffed and topped with a scrumptious pecan streusel!


Substances:

Pecan Streusel

  • Three tablespoons butter, melted
  • 2/Three cup mild brown sugar
  • 1 teaspoon floor cinnamon
  • 1/2 teaspoon kosher salt
  • 2 tablespoons all goal flour
  • 1 1/2 cups finely chopped pecans

Cake

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup bitter cream
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3/four teaspoon baking soda
  • 1 3/four cups all goal flour

Icing

  • 3/four cup powdered sugar
  • 1 tablespoon milk

Directions:

  1. Preheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Put aside.
  2. Streusel: Mix melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir till evenly mixed. Put aside.
  3. Cake: Within the bowl of your stand mixer fitted with the paddle attachment combine the butter and the sugar collectively on medium velocity for two minutes. Add within the eggs and proceed mixing on medium for two extra minutes, scraping the edges of the bowl as needed.
  4. Add within the vanilla, bitter cream, salt, baking powder, and baking soda. Combine for 1 minute till mixed.
  5. Flip the mixer to low and add int he flour till simply mixed. Don’t over combine.
  6. Unfold half of the batter within the backside of the pan. Sprinkle half of the streusel combination on prime of the batter. Rigorously unfold the remaining batter on prime of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on prime.
  7. Bake for 30-35 minutes.
  8. Icing: Whisk collectively the powdered sugar and milk till no lumps stay. Drizzle this on prime of the cake whereas heat.

Notes:

Retailer hermetic at room temperature for as much as Three days

Key phrases:: cookies and cups, espresso cake, pecan cake, pecans cake recipe, bitter cream cake

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