Here’s one coffee cake to put on the menu for this coming weekend! Moist and tender sour cream coffee cake with a cinnamon pecan swirl running through the center and sprinkled on top. Despite the name, this cake doesn’t actually have coffee in it and is not coffee-flavored, but is a cake that’s meant to be eaten while having coffee.
Thanks to the sour cream, this cake is melt-in-your-mouth fabulous! The perfect way to kick-start your busy day! So get that coffee pot going…you have some delicious cake to eat!
Moist and tender Sour Cream Coffee Cake with a cinnamon pecan swirl running through the center.
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
For the Cake:
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 (16 ounce) container of sour cream, room temperature
1 teaspoon vanilla extract
For the Filling/Topping:
1/4 cup sugar
1/4 cup light brown sugar
1 teaspoon cinnamon
1 cup chopped pecans or walnuts
Preheat the oven to 350°. Grease a 9×13 inch square baking pan and set aside.
In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes. Beat in eggs and vanilla until combined. Gradually add the flour mixture alternately with sour cream, beginning and ending with flour mixture. (The batter will be thick)
To make the topping/filling: In a small bowl combine the sugar, brown sugar, cinnamon and pecans; set aside.
Spread half of the batter evenly into prepared baking pan and sprinkle with half the cinnamon-sugar topping. Spoon the remaining batter in 8 dollops over the batter in the pan and spread gently. Sprinkle with the remaining cinnamon-sugar mixture. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 30 to 35 minutes. Let the cake cool on a wire rack for 10 minutes before serving.
Recipe Note: You can substitute the sour cream for Greek yogurt if desired.
Source: adapted from Gimme Some Oven
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