Description
Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!
Ingredients
Pecan Streusel
- 3 tablespoons butter, melted
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons all purpose 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 sour cream
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 3/4 cups all purpose flour
Icing
-
- 3/4 cup powdered sugar
- 1 tablespoon milk
Instructions
-
- Preheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.
- Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.
- Cake: In the bowl of your stand mixer fitted with thepaddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.
- Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.
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