Much Ado About Stuffing

Much Ado About Stuffing

Delectable Pecan Sour Cream Coffee Cake

This easy-to-put-together streusel-style coffee cake is a real crowd pleaser. It goes into the file of “the only recipe you need”. It is light and tasty, and the maple glaze really adds to the flavor. Be sure to have the eggs and the butter at room temperature, and do use the cake flour for the light texture. Feel free to swap out walnuts for the pecans, or leave out the nuts entirely.


12 tablespoons (1½ sticks) butter at room temperature
1½ cups granulated sugar
3 extra-large eggs at room temperature
1½ teaspoons vanilla bean paste (or extract)
1¼ cups sour cream
2½ cups cake flour (not self-rising)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
For the streusel:
1/2 cup light brown sugar, packed
1 cup all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup chopped pecans, optional
For the glaze:
½ cup confectioners’ sugar
2 tablespoons real maple syrup


Preheat the oven to 350° F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Do not over mix the batter.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for about 50 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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