Amazing Pecan Coffee Cake

Amazing Pecan Coffee Cake


"Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something."
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50 m servings 485 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 598 Ratings

Most helpful positive review

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" a...

Most helpful critical review

The topping was yummy, but the cake itself wasn't great. It was almost too sour tasting and leaves a funny aftertaste. Definitely do not recommend this and will never make again.

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" a...

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 p...

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 befor...

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...

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.

Very tasty made in a bundt pan with the topping in the middle. I dusted it with powdered sugar...very attractive!

Could this be anything but perfect? An important step while preparing the batter is to hand incorporate the flour mixture. It does not come out as well when cheating and using the mixer for that...

Really delicious, reliable and easy recipe. A huge hit! I took the photo that goes with the recipe :)

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 kin...