Sour Cream Coffee Cake Recipe
Goes together quickly with standardly stocked ingredients. A nice choice for brunch, afternoon snack or midnight kitchen raid! Double the recipe for a crowd and bake in a 9 x 13-inch pan.
Ingredients
- TOPPING:
- 3/4 cup pecans, chopped
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- BATTER:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1 cup flour
- 1/2 teaspoon baking powder
- Dash salt
Directions
- TOPPING:
- In small bowl mix together pecans, 2 tablespoons sugar and cinnamon; set aside.
- Preheat oven to 350 degrees F. Grease and dust with flour an 8 x 8-inch baking pan.
- BATTER:
- Beat butter and 1 cup sugar together with electric mixer until light and fluffy. Beat in the egg and vanilla. On medium low speed, mix in sour cream, flour, baking powder and salt, just until incorporated thoroughly; batter will be somewhat stiff.
- Spread 1/2 of the batter into bottom of prepared pan. Sprinkle 3/4 of the pecan mixture evenly over batter. Spread remaining batter on top and sprinkle with remaining 1/4 of the pecan mixture.
- Bake for 30-35 minutes or until top is golden brown and a toothpick tests clean when poked in the middle. Remove from oven and cool on a wire rack.
- NOTE: Baking time and temperature is for a shiny pan; dark pans will bake quicker so reduce time. If recipe is doubled to a 9 x 13-inch pan, Increase baking time 5-10 minutes.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 9 servings | |
| Calories 306 | |
| Calories from Fat 147 | 48% |
| Total Fat 16.84g | 21% |
| Saturated Fat 8.42g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 177mg | 7% |
| Potassium 66mg | 2% |
| Total Carbs 37.22g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 25.79g | 17% |
| Protein 2.89g | 5% |
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