Sour Cream Coffee Cake
A moist 9x13 coffee cake made with sour cream and layered with a cinnamon brown sugar pecan swirl.
Equipment
- 9x13-inch baking pan
- Electric mixer
- Mixing bowls
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup sour cream room temperature
- ½ cup brown sugar packed, for the swirl
- 2 tsp ground cinnamon for the swirl
- ½ cup chopped pecans for the swirl, optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F, grease a 9x13 inch pan, and stir together the brown sugar, cinnamon, and pecans.
- Cream. Beat the butter and granulated sugar for 3 minutes until pale, then add the eggs one by one with the vanilla.
- Build the batter. Whisk the dry ingredients, then fold them into the butter mixture in thirds, alternating with the sour cream.
- Layer. Spread half of the batter in the pan, scatter half of the swirl, add the remaining batter, and finish with the rest of the swirl.
- Bake. Bake for 30 to 35 minutes until a toothpick comes out clean, then cool for 20 minutes before cutting.
Notes
Substitutions: Use Greek yogurt in place of sour cream or walnuts in place of pecans.
Tips: Keep ingredients at room temperature and mix just until combined. Skip the raw batter.
Storage: Keep covered at room temperature for 2 days or refrigerate for 4 days. Freeze squares for up to 3 months.