Quick Pecan Sour Cream Coffee Cake Recipes

SOUR CREAM COFFEE CAKE

Steps:

• Lightly grease an 8x8'' baking pan.*
• Preheat oven to 350 degrees F.
• Combine topping ingredients together in a bowl. Set aside.
• In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
• In a separate bowl whisk together the flour, baking soda and baking powder.
• Add dry ingredients to butter mixture and mix just until combined.
• Spoon half of the batter into your prepared pan and smooth into an even bottom layer.
• Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
• Sprinkle remaining topping mixture over the top.
• Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
• Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.
• Allow to cool for at least 10 minutes before serving.

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside.
• Cream butter and sugar together, then add in sour cream, eggs and vanilla.
• Sift flour salt, soda and baking powder.
• If you choose not to sift ingredients, cut flour back to 1 7/8 cup.
• With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix.
• Pour half of the batter in a greased and floured 9x12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture.
• Bake at 325 for 27-30 minutes.

AMAZING PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

QUICK PECAN SOUR CREAM COFFEE CAKE

Steps:

• Set oven to 350 degrees F.
• Butter a 9 x 9-inch square baking pan (or use an 11 x 7-inch pan).
• For the toppping; In a medium bowl, combine the brown sugar, flour and cinnamon.
• Add in cold butter, then using your finger tips, pinch the ingredients together into a sandy/crumbly mixture; add in the pecans, and mix.
• For the cake; cream the butter with sugar and vanilla until light and fluffy; add in eggs, beat well.
• Sift together the flour, baking soda, baking powder and salt; add to the creamed mixture, alternating with the sour cream.
• Mix in the raisins.
• Transfer the batter to prepared baking pan.
• Sprinkle the topping mixture evenly over the batter.
• Bake for 40-45 minutes, or until cake tests done.
• Let cool 10 minutes in the pan.
• Serve in squares.