Best Candied 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.

SOUR CREAM PECAN COFFEE CAKE

Steps:

• Streusel - Preheat the oven to 350 F and grease a 9-inch square pan. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside. Cake - For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing. The cake will keep, well wrapped and unrefrigerated for up to 3 days.

QUICK PECAN SOUR CREAM COFFEE CAKE

Steps:

• Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
• Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.

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.

SOUR-CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
• In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
• Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
• Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

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.

PECAN COFFEE CAKE

Steps:

• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.