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close up of a piece of coffee cake on wood table with a cup of coffee

Toasted Pecan Sour Cream Coffee Cake

5 from 1 vote
Making this Toasted Pecan Sour Cream Coffee Cake to have ready with a hot cup of coffee makes breakfast a lot easier.
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Prep Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 16
Course: Baking
Cuisine: American
Ingredients Method

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

Method
 

  1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
  2. 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.
  3. In a small bowl, mix all Filling ingredients; set aside.
  4. 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.
  5. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  6. 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.
  7. 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.