Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake

Recipe by John Mitzewich from allrecipes.com

Dessert 55 Mins.

Ingredients

8

8 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 634
  • Carbohydrate: 69g
  • Fat: 38g
  • Fiber: 3g
  • Protein: 8g
  • Sugar: 43g

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