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Quick Pecan Sour Cream Coffee Cake Recipe

Quick Pecan Sour Cream Coffee Cake

Courtesy of Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 11-19 of 19

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  • on January 20, 2008

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    This recipe produced a deliciously moist cake with an addictively crunchy topping. I made it in a springform pan and turned out perfectly. With a hot mug of tea or coffe, this is pure comfort for a very cold winter night. I'll definitely make this again.

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  • on August 22, 2007

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    I substituted walnuts for pecans and tastes great! It did take a bit of time to prepare, but it was well worth it.

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  • on December 22, 2006

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    I made this for the first time for my family. not only was this really easy to make but it was the best coffee cake anyone has had. very moist. I recommed it highly. The only thing I did, that the recipe didn't call for was, I added cinnamon sugar right in the batter. It was delicous!

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  • on August 20, 2006

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    My husband absolutely loves coffee cake; however, he's often been disappointed. Not this time, however. Nothing but praise on all counts!

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  • on April 01, 2006

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    Good recipe, but my cake was just a bit dry. Probably will add more sour cream next time. Loved the crumb topping.

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  • on January 12, 2006

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    This took a little more time that I wanted to spend in preparation - but, the results were favorable. Very well received by our brunch crew.

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  • on November 04, 2005

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    De-li-cious.

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  • on August 20, 2005

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    I have made this recipe many times and
    never been disappointed. I have also substituted yogurt for the sour cream.
    You will not be disappointed.

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  • on May 11, 2005

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    This was everything I want from a coffee cake recipe: easy, tasty, and reliable.

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