Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Caramel-Pecan Sour Cream Coffee Cake Recipe
    Lost? Site Map

    Caramel-Pecan Sour Cream Coffee Cake

    Caramel-Pecan Sour Cream Coffee Cake. Photo by 4Susan

    1/1 Photo of Caramel-Pecan Sour Cream Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Lvs2Cook's Note:

    Wonderful with your cup of coffee!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    Caramel Topping


    1. 1
      For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
    2. 2
      For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
    3. 3
      Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
    4. 4
      For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
    5. 5
      When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

    Ratings & Reviews:

    • on November 12, 2008


    • on January 05, 2008


      This is the first time I've ever used pecans (we can't get them here). Conclusion? They taste exactly like walnuts! Anyway, that withstanding, this tasted really good. I just made some slight changes though as I halved the amount of sugar in the cake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2007


      This is so very good! Decadent. We especially loved the cake - good enough that it doesn't really need the caramel topping. It is very sweet, so a little goes a long way. I doubled the pecans in both the filling and topping.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Caramel-Pecan Sour Cream Coffee Cake

    Serving Size: 1 (148 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 636.5
    Calories from Fat 372
    Total Fat 41.4 g
    Saturated Fat 18.6 g
    Cholesterol 105.7 mg
    Sodium 279.9 mg
    Total Carbohydrate 64.3 g
    Dietary Fiber 2.4 g
    Sugars 45.0 g
    Protein 5.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes