I’m not really a breakfast person. I usually just have coffee and start my day. But when I have something easy to grab around, I’m better about it. Making this Toasted Pecan Sour Cream Coffee Cake to have at the ready makes breakfast a lot easier.

Coffee and Cake

I’ve said it before, but I really don’t have a sweet tooth. If you notice, a lot of breakfast foods have “sweet” to them. Unless I want to make eggs and bacon every morning, of course.

This coffee cake is really dense. It’s filling and not overly sweet. A lot of the time I skip glazing it at all to make it even less sugary. But it goes so wonderfully dipped in coffee. It’s close to perfection in my eyes.

Coffee Cake Memories

Growing up, when we stayed with Grandma & Grandpa breakfast was different for the kids vs. the adults. I remember waking up and Grandma in the kitchen making pancakes or some similar kid-friendly breakfast. They had already eaten, as being farmers, Grandpa had been up to start chores before daylight.

Coffee Cake seemed to be something only adults got. There were times we would be there and Grandma would have a visitor. (Remember those days? When getting company unexpectedly was actually welcomed?) Somehow she always had a pot of coffee and coffee cake out on the table within what seemed like minutes.

It still makes me laugh how different things are today. No one has anything ready “for company” like the generations before us did. It’s sad, really. We know so many more people because of the internet. But in reality, we know them so much less. There is a lack of interaction. A lack of closeness.

Cake for Company

There was something almost elegant about Grandma serving coffee cake to her friends. It just seemed so “grown up” at the time. Us kids never were offered any, so it seemed like it was off limits to us.

In the current state of things, with social distancing and all that, having company is not any more common. I do, however, hope that if and when this all goes away we can regain this tradition of having “company” over. The lack of person contact with friends and family is hurting us even more.

Toasted Pecan Sour Cream Coffee Cake

Once the pandemic clears, I’m vowing to make sure that I have Coffee Cake or similar things on-hand (maybe my Chocolate Angel Food Cake?) and to make sure that my friends all know I have an open-door policy. I want more people to stop in for a chat and share a cup of joe and a piece of cake. I talk to a lot of people over the phone and on the internet, but it just isn’t the same. I miss the in-person contact.

Print

Toasted Pecan Sour Cream Coffee Cake

Making this Toasted Pecan Sour Cream Coffee Cake to have ready with a hot cup of coffee makes breakfast a lot easier.

Prep Time20 mins

Total Time1 hr 40 mins

Course: Baking

Cuisine: American

Keyword: breakfast, cake, coffee, coffeecake, snack, snacks, sweets

Servings: 16

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter or margarine softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 egg
• 1 1/2 cups sour cream
• 1 teaspoon vanilla
• 1 teaspoon pecan extract

Filling

• 1/2 cup packed brown sugar
• 1/2 cup chopped toasted pecans
• 1 1/2 tsp ground cinnamon

Glaze

• 1/4 cup butter
• 2 cups powdered sugar
• 1 tsp vanilla *I've also used pecan extract instead with wonderful results.*
• 1 to 2 tbsp milk

Instructions

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
• To toast pecans: lay a single layer of pecans on a baking sheet. Place into preheated oven. allow to toast slightly, stirring every 10 minutes or so, until browned slightly. Allow to cool completely before chopping.
• In a small bowl, mix all Filling ingredients; set aside.
• In a medium bowl, mix flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla, and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
• Bake about 1 hour or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
• Meanwhile, in a 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

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