Quick Pecan Sour Cream Coffee Cake

"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!"
 
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photo by diner524 photo by diner524
photo by diner524
Ready In:
1hr 5mins
Ingredients:
15
Yields:
1 9x9 inch cake
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. Charishma_Ramchanda
    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!
     
  2. diner524
    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.
     
  3. LuuvBunny
    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.
     
  4. MsBindy
    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.
     
  5. The Happy Cooker
    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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Tweaks

  1. LuuvBunny
    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.
     
  2. MsBindy
    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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