Quick Pecan Sour Cream Coffee Cake

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Perfect with a cup of coffee! I always make two of these and freeze one, so I have one ready for unexpected guests, just remove from freezer and defrost in your microwave under the defrost cycle for a few minutes, slice then serve, this cake freezes excellent, and it's buttery moist delicious!

Ingredients Nutrition


  1. Set oven to 350 degrees F.
  2. Butter a 9 x 9-inch square baking pan (or use an 11 x 7-inch pan).
  3. For the toppping; In a medium bowl, combine the brown sugar, flour and cinnamon.
  4. Add in cold butter, then using your finger tips, pinch the ingredients together into a sandy/crumbly mixture; add in the pecans, and mix.
  5. For the cake; cream the butter with sugar and vanilla until light and fluffy; add in eggs, beat well.
  6. Sift together the flour, baking soda, baking powder and salt; add to the creamed mixture, alternating with the sour cream.
  7. Mix in the raisins.
  8. Transfer the batter to prepared baking pan.
  9. Sprinkle the topping mixture evenly over the batter.
  10. Bake for 40-45 minutes, or until cake tests done.
  11. Let cool 10 minutes in the pan.
  12. Serve in squares.


Most Helpful

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!

Charishma_Ramchandani March 07, 2004

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.

diner524 January 27, 2008

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.

LuuvBunny November 24, 2006

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