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Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!

Tags : BakingCafeCakeChefCoffeeCoffee CakeCookingCreamCrumbDessertFoodFoodwishesJohnPecanRecipeRecipesSourSour CreamSweet
Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

37 Comments

  1. Ingredients for 8 to 12 portions:

    For the crumb:
    1/3 cup white sugar
    1 teaspoon cinnamon
    1/3 cup packed light brown sugar
    1 1/2 cup pecans, finely chopped
    3 tablespoons melted butter
    1/8 teaspoon salt

    For the cake:
    1/2 cup room temperature butter
    1 cup white sugar
    2 large eggs
    1 1/2 teaspoons vanilla
    1 cup sour cream or crème fraiche
    1 7/8 cups all-purpose flour (Almost 2 cups. Do not pack cups. Spoon in gently.)
    1/2 teaspoon fine salt
    3/4 teaspoon baking soda
    1 teaspoon baking powder

    – Bake at 350 for 30-35 minutes, or until a skewer comes out clean.

  2. I actually have a piece of advice I can share with Chef John! You can bring butter to room temp straight out of the fridge by microwaving for 4 seconds and then flipping up upside, do this twice for both sides and you'll have room temp soft butter.

  3. Our next door neighbor gave my mom and me a pecan sour cream coffee cake recipe back in the 70s that I just loved. Mom and I made it many a time for years, and then just stopped, for some reason. I went to make one about ten years ago, only to find she had lost the recipe.

    This one sounds so much like what I remember. I am so happy that I found this video–I can't wait to make it again.

  4. Tip: toast the pecans! They taste heavenly after a nice, toasty bake, which makes them crisp and brings the flavor out.

  5. It works, but wow are the quantities tricky to get right. I have no idea why the disposable aluminum pie pans are 8×8 inches, but "real" ones 9×9". So the recipe worked fine with the disposable pie pan, then I bought a real one and the recipe really doesn't provide for enough pecan mix.

  6. Hello Chef. I love your videos. Your recipes are always a big hit. I have a question, is the butter in this recipe salted or unsalted? Just wanna make sure. Thanks!

  7. Thanks Chef! This is cooking as I type. I am trying your recipes each week. The lemon bars and rangoon were excellent recipes. I just want to thank you for taking time to share these with people and in a way that is enjoyable and understandable.

  8. Chef, why couldn't the butter in the batter be melted? Won't it melt anyway and you don't need the crumbly consistency in the batter do you?

  9. my mom used to make this, wow, it is so damned good, the best on earth. It has to have that double layer of crumbs or what is it, it's not a coffee cake!!!!You gotta' have double layer of crumbs.

  10. I live in Canada, and we only have 1 pound blocks of butter. So when I see your 1/2 cup sticks of butter I always think about how huge your bowls are…..

  11. i used 9×13 and it didn't come out so well. there wasn't enough cake batter to fully cover two layers of the pan.. tasted good but didn't get the 4 separate layers.

  12. I am making this right now AND I am using my homemade creme fraiche. Just wanted to review it to make sure I am the Drake of my coffee cake. And guess what? I am!

  13. My late mother used to make this coffee cake — albeit with walnuts — in the mid to late 60s when I was in high school. It was terrific with coffee. I'll need to make this soon. I'm now 70 so time is wasting.

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