Photo: Quick Pecan Sour Cream Coffee Cake Recipe
Ingredients
Pecan Topping:
- 3/4 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup chopped pecans, pulsed in the food processor
Directions
Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 3 eggs
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup golden raisins
- Pecan topping, recipe above
Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 19 reviews
By torba97_12904148
Fremont, CA
on April 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Texture, flavors and warm cake smells...delicious! Had a brunch party and made this recipe 3 times...one per recipe with pecans, one per recipe but with pistachios and the 3rd time, with crushed macademia nuts. All versions were enjoyed by all. I encourage anyone who enjoys foods typically served for brunch, try this one. Gale Gand's contribution is terrific!
Annie, Fremont, CA
By marcey_4@msn.com
Littleton, CO
on March 31, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've done this a couple of times and always get rave reviews. I bake it in muffin cups and have added blueberries to mix it up a little. Wonderful for Sunday brunch.
By heatherbelleday
Berkeley, CA
on November 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I might be in the minority here but I thought the cake part was nice, however the topping is just too much and far too sweet. Maybe it's because I'm not American and the coffee cake tradition is not something I'm familiar with. I just seemed to have oodles of this overly-sweet crunchy stuff on top that fell everywhere.
Read all 19 reviews