Sour Cream Coffee Cake
Sour Cream Coffee Cake with hints of tangy sour cream and a cinnamon pecan streusel.
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This easy sour cream coffee cake is layered with a crumbly pecan-cinnamon filling and moist, tender yellow cake. It’s the perfect crowd-pleasing treat for breakfast or brunch.
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???? INGREDIENTS NEEDED FOR THIS RECIPE
For The Filling
½ cup (105 g) light brown sugar, packed
⅓ cup (34 g) chopped pecans, or walnuts
1 teaspoon cinnamon
For The Cake
½ cup (113 g) unsalted butter, softened
1 cup (200 g) sugar
2 eggs, room temperature
1 cup (227 g) sour cream, room temperature
2 teaspoons vanilla extract
2 cups (260 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
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Baking pan:
Mixer:
Offset spatula:
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EASY COFFEE CAKE RECIPE | BOX CAKE MIX RECIPE | How to make a 6 ingredient box cake mix Coffee Cake
EASY COFFEE CAKE RECIPE | BOX CAKE MIX RECIPE | How to make a 6 ingredient box cake mix Coffee Cake
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Grandma's Coffee Cake (Cinnamon and Pecans!)
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
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INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans, chopped
- 1/2 cup sugar
- 1 tbsp cinnamon
For the glaze:
- 1 cup sifted powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
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Sour Cream Pecan Coffee Cake
Coffee cake, as opposed to the name suggests, has no coffee in it but rather is meant to be enjoyed with a good cup of coffee in your time of leisure. Because eating coffee cake can’t be rushed, making it is also quite indulging. Well, then let’s get to it already!
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How to Make a Perfect Coffee Cake with Pecan-Cinnamon Streusel
Julia and Bridget uncover the secrets to the best Coffee Cake with Pecan-Cinnamon Streusel.
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Sour Cream Coffee Cake | Sally's Baking Recipes
Simple and classic, this buttery cinnamon crumb coffee cake is anything but plain! Sour cream ensures a moist, light (not overly dense) breakfast cake, and there’s double the brown sugar cinnamon crumb streusel. Enjoy a thick ribbon of streusel inside and plenty of crumbs on top, both made from the same mixture.
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