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Amazing Pecan Coffee Cake
SUBMITTED BY:
DWBH
PHOTO BY:
Rori
"Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something."
RECIPE RATING:
Read Reviews
(199)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
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REVIEWS
Reviewed on Feb. 3, 2008 by
KIMBICA
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KIMBICA
Feb. 3, 2008
I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" and put it in the middle, and added a little cardamom and nutmeg as well as extra cinnamon. It is important to grease your bundt well and flour it too; I did this and still had a small area where the filling stuck to the wall of the pan. Baked for about 50 minutes at 325 degrees convection. Dusted with 10x as suggested. Very moist; keeps well in a cake dome overnight (if yours lasts long enough) and goes well with coffee drinks. I do recommend lightly toasting your pecans or walnuts before chopping. It heightens the flavors a bit in the finished cake. This is one of the best coffee cakes I have ever baked and I have tried quite a few recipes over the last 10 years or so! Highly recommended.
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35 users found this review helpful
I made the bundt version of this the day before yesterday and served it in my espresso bar. It...
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Reviewed on Dec. 25, 2006 by
slin
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slin
Dec. 25, 2006
4 words: super yummy super fattening. This has become the staple of every brunch/shower I go to and every one always asks that I make it. I doubled the topping recipe and have made it in a 9x9 pan,a loaf pan (more bread like) and also in a bundt pan (preferred method and cook for 1hr) for a more cake like presentation. For the pan version, I put topping on top. For the bundt version, I put the topping in the middle of the batter and it comes out looking amazing. People ask how I got it in there. (just put 1/2 of batter in, topping, then 1/2 of batter again). I've also made it with walnuts instead of pecans. I think pecans taste better but they're both great.
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29 users found this review helpful
4 words: super yummy super fattening. This has become the staple of every brunch/shower I go...
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Reviewed on Jan. 14, 2006 by
Gracehatter
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Gracehatter
Jan. 14, 2006
Very tasty made in a bundt pan with the topping in the middle. I dusted it with powdered sugar...very attractive!
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22 users found this review helpful
Very tasty made in a bundt pan with the topping in the middle. I dusted it with powdered...
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Reviewed on Jun. 15, 2007 by
Cheryl
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Cheryl
Jun. 15, 2007
I made this and brought it into work. Rave reviews!!! It was wonderful. I followed the recipe instructions as they were written. I did make some minor ingredient changes -I only had walnuts so I used those instead of pecans; I used 1 1/4 cups of sugar instead of 1 1/2; I made 1 1/2 times the amount of strusel; and I added about 1 teaspoon of almond extract as well as the vanilla (1 tablespoon). I baked it in a bundt pan and I put some of the strusel topping in first, then half the batter, the rest of the stresel, and the remainder of the batter. I baked it for 35 minutes (my oven is a little slow), but it tested clean. The one thing in the directions that I think was most important is that you FOLD the dry ingredients into the wet ingredients. By doing this carefully, you get a very nice texture to the coffeecake.
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18 users found this review helpful
I made this and brought it into work. Rave reviews!!! It was wonderful. I followed the recipe...
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Reviewed on Aug. 25, 2003 by BRADLEYBIZZ
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BRADLEYBIZZ
Aug. 25, 2003
First time coffee cake... simple recipe and delicious. Then I made it again and used almond instead of vanilla and it was a smash. This is a great recipe. Can't miss... follow the directions.
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17 users found this review helpful
First time coffee cake... simple recipe and delicious. Then I made it again and used almond...
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Reviewed on Jan. 30, 2008 by kir
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kir
Jan. 30, 2008
DELICIOUS!!! Very moist and buttery. I have made this three times and each with a different variation. The bundt pan works best, but use generous amounts of shortening and lightly flour before putting batter into pan. After cooling in pan overnight, the cake literally fell out the next morning. Don't overdo the topping in the center of the bundt pan. The first time I did that and the cake separated when I tried to get it out of the pan. Using real vanilla extract instead of imitation gave it a better flavor. I also used slivered almonds, but didn't have almond extract to add to the batter. It was still delicious, but want to try it with almond extract next time. Using the 9 x 13 pan didn't work too well. The topping sunk a bit into the cake, so I served it out of the pan "as is". It didn't seem as moist as when cooked as a bundt cake, either. Definitely a keeper!
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15 users found this review helpful
DELICIOUS!!! Very moist and buttery. I have made this three times and each with a different...
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Reviewed on May 8, 2006 by Rori
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Rori
May 8, 2006
Really delicious, reliable and easy recipe. A huge hit! I took the photo that goes with the recipe :)
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14 users found this review helpful
Really delicious, reliable and easy recipe. A huge hit! I took the photo that goes with the...
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Reviewed on Nov. 18, 2005 by
Janett
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Janett
Nov. 18, 2005
Oh. My. Gosh. This is a delicious coffee cake! Probably the most moist cake I have ever eaten, yum. I used margarine rather than butter (didn't have any) and Fat Free sour cream (the only kind I had on hand) and it turned out just beautifully. Don't know why anyone thought this tasted plain. I will absolutely make again, probably this coming week for the morning after Thanksgiving. Thank you so much!Oh yes, I didn't do the foil thing either, just served it right out of the pan with no problem.
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14 users found this review helpful
Oh. My. Gosh. This is a delicious coffee cake! Probably the most moist cake I have ever...
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Reviewed on Jun. 20, 2004 by
KEDY
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KEDY
Jun. 20, 2004
It isn't something I would crave, but it IS delicious. Some topping kind of sinks into the cake, giving it a yummy marbled effect. I didn't have a whole cup of sour cream, so I used 1/2 cup sour cream and 1/2 cup whole milk. The cake is "melt-in-your-mouth" buttery, and despite one reviewer's comments, it was very flavorful. I added just a pinch of salt to the topping, though.
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14 users found this review helpful
It isn't something I would crave, but it IS delicious. Some topping kind of sinks into the...
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