Sour Cream Coffee Cake 15 minutes to prepare!
Sour Cream Coffee Cake 15 minutes to prepare!
The moist and fluffy sour cream coffee cake is mixed with layers of crunchy sweet pecans. This is a delicious breakfast or dessert!
This sour cream coffee cake is usually served as a breakfast with a cup of coffee, hence the name coffee cake. Of course, any hot drink can be delicious with the cake, such as white chocolate mint hot cocoa, double chocolate hot cocoa, Mexican hot chocolate or caramel cider.
It’s like having dessert for breakfast!
The coffee cake does not actually have any coffee. do you know? It gets its name because many people like the sweetness very much when they drink their morning coffee.
This sweet breakfast cake is sweet and fluffy, layered on top of each other, and easily broken. In fact, it is so sweet and delicious that it will become a great dessert! When you serve this, think of cinnamon rolls or doughnuts for breakfast. The sweet thrill of starting a new day… It’s fun to do it often.
This sour cream coffee cake is also perfect for special breakfasts. It is something special that can be set off. Add this to your brunch for a truly delicious lineup!
Breadcrumb layer
This is the best part of the coffee cake. And it’s easy to make!
Combine. Use a mixing bowl to add pecans, brown sugar, cinnamon, salt, flour, and melted butter. Stir these ingredients together for 3-4 minutes, until evenly spread. Set aside.
Make the cake layer
Prepare. Spray a 9×11 baking pan with cooking spray. Preheat the oven to 350°F.
Dry ingredients. Mix the flour, salt, baking powder and baking soda in a small bowl. Set aside.
Wet ingredients. Add the softened butter and sugar to a separate bowl and mix with a spatula until fully combined and smooth. Beat in 1 egg at a time. Mix until the ingredients are well mixed. Add vanilla and sour cream. Pour in the flour mixture and stir until just combined. Don’t over mix.
Floor. Spread half of the cake mixture on the baking tray. Spread half of the breadcrumbs evenly on the batter. Spoon the remaining batter evenly onto the breadcrumb layer. The batter will be too thick to spread out easily. Use a spatula to gently spread the clumps on the breadcrumb layer. (If it is not covered completely)
bake. Sprinkle the remaining breadcrumb mixture on top. Gently press the breadcrumb mixture into the batter layer. Bake for 30-35 minutes. Serve hot.
Recipe tips
Spread the batter: The batter is very thick and it is a bit difficult to apply the second layer. Spoon the batter evenly on top of the cinnamon layer. Spread butter with a spatula or fingers, and gently spread the batter on the cinnamon layer. If it doesn’t completely cover it, don’t worry. On the top is the last crumbled cinnamon layer.
Baking time: I baked coffee cake on a ceramic plate. If you choose to use a metal plate, the baking time may be shorter, so please check in about 20-25 minutes.
Variety
Although this cake does not actually have coffee, it does have sour cream and delicious pecans.
- Sour Cream: Sour cream helps provide a moist texture. If you want, you can use vanilla yogurt instead of sour cream.
- Pecans: You can easily replace walnuts with pecans or almonds. If you can’t eat nuts, use instant oats.
- Add drizzle: Mix ½ cup powdered sugar with 1-2 teaspoons milk. Sprinkle beautiful patterns on the cake.
Make it in advance
The cake can be baked the day before, covered and placed on the counter.
freeze It later. Let the cake cool completely, then wrap it in plastic wrap, then wrap it in foil. Freeze for up to 3 months. Leftovers can be stored in the same way.
For more breakfast ideas, please check:
Course breakfast
American cuisine
Preparation time 15 minutes
30 minutes cooking time
Total time 45 minutes
15 servings
Calories 261 kcal
Author Little Luna
Breadcrumb layer
- 1 1/2 c chopped pecans
- 2/3 c light brown sugar package
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
- 2 tablespoons flour
- 3 tablespoons melted butter
cake
- 1 3/4 c all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 c butter softened
- 1c white sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 c sour cream
Breadcrumb layer
-
Use a mixing bowl to add pecans, brown sugar, cinnamon, salt, flour, and melted butter. Stir these ingredients together for 3-4 minutes, until evenly spread. Set aside.
cake
-
Spray a 9×11 baking pan with cooking spray. Preheat the oven to 350°F.
-
Mix the flour, salt, baking powder and baking soda in a small bowl. Set aside.
-
Add the softened butter and sugar to a separate bowl and mix with a spatula until fully combined and smooth. Beat in 1 egg at a time. Mix until the ingredients are well mixed. Add vanilla and sour cream.
-
Pour in the flour mixture and stir until just combined. Don’t over mix.
-
Spread half of the cake mixture on the baking tray. Spread half of the breadcrumbs evenly on the batter.
-
Spoon the remaining batter evenly onto the breadcrumb layer. The batter will be too thick to spread out easily. Use a spatula to gently spread the clumps on the breadcrumb layer. (If it is not covered completely)
-
Sprinkle the remaining breadcrumb mixture on top. Gently press the breadcrumb mixture into the batter layer.
-
Bake for 30-35 minutes. Serve hot.