This is one of those recipes I will only make if there is a large adult gathering, holidays, birthday parties, etc. It’s not a calorie friendly cake but is absolutely delicious. It’s moist due to the sour cream and the pecans give it added crunch. Adults like this better than frosting cakes. It’s an easy coffee cake recipe, that bakes for an hour. This in my opinion is best served warm, with a cup of your favorite coffee or tea. Enjoy.
Preheat oven to 350°. Cream butter.
Add the sugar 1 cup at a time, beating until light and fluffy. Beat in eggs one at a time.
Fold in the sour cream and pure vanilla.
In another bowl sift the flour, baking powder and salt. Mix into the wet mixture.
In another small bowl, combine the topping ingredients; sugar, pecans and cinnamon.
Grease and flour a bundt pan really well. Pour about half the batter into a bundt pan. (I forgot to take a photo of this step)
Sprinkle with half the topping mixture. 
Spoon in the remaining batter. 
Top with the remaining topping mixture.
Bake in the oven 1 hour.
Let cool before removing from the bundt pan and place on another dish that can be covered. Cut slices to and enjoy the warm moist coffee cake. 
This serves 12 but you can cut smaller pieces for lower calories and to be nicer to your hips and thighs.
- 1 cup unsalted butter softened to room temp
- 2 cups sugar
- 2 eggs
- 1 cup light sour cream
- ½ teaspoon pure vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Topping:
- 1½ tablespoons sugar
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- Preheat oven to 350°.
- Cream butter.
- Add the sugar 1 cup at a time, beating until light and fluffy.
- Beat in the eggs one at a time
- Fold in the sour cream and pure vanilla.
- In another bowl sift the flour, baking powder and salt.
- Mix into the butter mixture.
- In another small bowl, combine the topping ingredients; sugar, pecans and cinnamon.
- Grease and flour the bundt pan really well.
- Pour about half the batter into a bundt pan.
- Sprinkle with half the pecan topping mixture.
- Spoon in the remaining batter.
- Top with the remaining topping mixture.
- Bake in the oven 1 hour.
Seriously, Nichol. Why do you do things like this to me? This sounds AMAZING and now I’m starving!
Lol sorry girl. I ate one slice and sent the rest with hubby to work. Everyone loved it!
Now this is definately a keeper. Thank you, it looks delicious.
It’s amazing:)
Looks really really good. You seem to cook/bake a lot. Not sure how you have time to do it all. LOL. This looks like my kind of dessert. Thanks for sharing.
Cooking is a passion of mine, baking is something I like to do, but clean-up stinks. I bake on the weekends with the kids. Cook home cooked meals every night except Fridays:)
I have never made coffee cake before, and I don’t know why since it was always one of those guilty pleasures of mine. I never thought to use sour cream in it, or pecans for that matter. I’m kind of excited to try this out.
I can only make this once a year lol. It’s way to fattening. I’m working on a healthy version though!
This looks delicious! I had to comment; it looks like it would be a great coffee time snack.
Thank you for commenting! It’s a delicious snack with coffee!
looks delicious!
looks delicious!
Yum! I just printed this out, I’m thinking of making it for Easter morning, it sounds so good