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    You are in: Home / Recipes / Quick Pecan Sour Cream Coffee Cake Recipe
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    Quick Pecan Sour Cream Coffee Cake

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 07, 2004

      This is one of my favourite cakes. I have made this so many times and it's always a pleasure to serve this treat to guests:-)! Ofcourse, I always substitute the sour cream with low-fat plain yogurt in this recipe. Thanks for posting this! I sure hope you get many good reviews for this one!

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    • on January 27, 2008

      I made this for Sunday morning breakfast. Wow!!! What a wonderful treat for breakfast. I followed the recipe but for some reason I had in my mind that is was an 8 X 8 pan, oops!!! Well needless to say it wasn't done in the time specified and had to bake longer, the topping got a little too browned. It still tasted wonderful and would definitely make this again. Thanks Kit for another great recipe.

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    • on November 24, 2006

      This is a very good coffee cake,very tasty!I toasted the pecans first which really brings out their flavour.I also added vanilla to the cake batter.I am not a big fan of raisins so I left those out.But I did have dried blueberries that I have been wanting to use so I added those instead of the raisins.Wow,it was perfect!I used a 9 x 9 pan like the recipe said but I think I may use a tube pan next time.It took a long time for the middle of the cake to cook in a square pan,about 60 minutes.By this time the corners were getting quite brown.

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    • on May 28, 2006

      This was great. Everyone in the family agreed. I omitted the raisins, subbed yogurt for the sour cream, Smart Balance for the butter, and walnuts for the pecans. I think I would have preferred the pecans, but didn't have any. Thanks for a great recipe.

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    • on August 28, 2005

      This is a keeper, wonderful simple great. My company would not leave without (doggybags)i received rave reviews thanks again kittencal

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    • on December 26, 2004

      This was a good cake, and definitely at it's best when served with tea or coffee. I had tried it while drinking iced tea and was a bit disappointed, but imagined it's difference in flavor when served with coffee. I guess I had hoped for a more tender cake, and this one is a bit more dense than I would have preferred (just my personal desire). But the topping is fabulous and I even sprinkled a bit of it over half of the batter before finishing off with the remaining batter and topping. I was great that way. I searched Zaar for an icing and came up with 1 1/4 c powdered sugar, 3 Tbsp milk and added 1/8 tsp. salt and 1 tsp. corn syrup and drizzled a bit of this over the top of the cooled cake.

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    Nutritional Facts for Quick Pecan Sour Cream Coffee Cake

    Serving Size: 1 (1349 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5069.2
     
    Calories from Fat 2336
    46%
    Total Fat 259.6 g
    399%
    Saturated Fat 114.8 g
    574%
    Cholesterol 1040.7 mg
    346%
    Sodium 3431.8 mg
    142%
    Total Carbohydrate 645.1 g
    215%
    Dietary Fiber 21.5 g
    86%
    Sugars 409.2 g
    1636%
    Protein 66.5 g
    133%

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