Ingredients for Sour Cream Coffee Cake With Toasted Pecan Filling
- Unsalted Butter
- All Purpose Flour
- 1 cup pecan halves
- Granulated Sugar
- Light Brown Sugar
- Ground Cinnamon
- 2 teaspoons baking powder
- Table Salt
- Cinnamon
- Cocoa Powder
- Cake Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Superfine Sugar
- 3 large eggs
- Pure Vanilla Extract
- 1 cup sour cream
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How to Make Sour Cream Coffee Cake With Toasted Pecan Filling
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- In a small skillet, toast the pecans over medium heat until fragrant and lightly browned. Set aside to cool.
- Spread half of the batter into the prepared pan. Sprinkle with the toasted pecans and brown sugar mixture evenly.
- Pour the remaining batter over the pecan filling and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
120g
Fat
76g
Carbs
18g
