This tender and moist sour cream coffee cake is topped with a cinnamon nut topping and is delicious paired with a hot cup of coffee.
- 3 eggs, large (at room temperature)
- 1 1/2 cup sugar
- 12 oz unsalted butter, melted and cooled slightly
- 2 tsp vanilla extract
- 1 3/4 cups sour cream
- 2 1/2 cups AP flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/3 cup sugar
- 2/3 cup light brown sugar, packed
- 1 cup pecans, finely chopped
- 1 1/2 Tbsp cinnamon
- 1/2 tsp kosher salt
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Preheat the oven to 375 degrees F and grease and flour a tube pan.
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Beat the eggs and sugar on med/high speed until pale yellow and slightly thickened.
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Beat in the melted butter and vanilla, followed by the sour cream. Beat until smooth.
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In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add to the egg mixture and beat on low speed just until combined.
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Combine the ingredients for the nut topping together in a small bowl.
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Pour half of the batter in the prepared pan, sprinkle with half of the nut topping, followed by remaining batter. Smooth the top and sprinkle evenly with remaining nut topping.
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Bake for about 50 mins or until a toothpick inserted into the center comes out clean. Cool for about 10 mins in the pan, then run a sharp knife around the edges and center of the pan to loosen. Carefully remove the cake to a wire rack to finish cooling to room temperature. The cake can be stored at room temperature, covered, for 3 days.
Special Equipment: 9 1/2 inch tube pan with a removable bottom
- I recommend using a tube pan with a removable bottom for this cake. If you don't have this pan, the cake can be baked in a regular baking pan but the baking time will vary. Check the cake with a toothpick for doneness.
- Grease and flour the baking pan very well so the cake doesn't stick and is easily removed.
- Either smear butter or use baking spray all over the bottom and sides of the pan. Then shake in flour rotating and turning the pan to coat. Shake out the excess flour.
- Don't over-mix the batter after you add the dry ingredients. A light hand will yield a tender texture.
- I recommend finely chopping the nuts for the topping. A mini-prep or food processor works well for this task.
- Don't over-bake! Start checking for doneness around 40-45 mins with a toothpick.
- Allow the cake to cook slightly in the pan before removing from the pan. If you try to remove it too soon, it may crack or break.