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Pecan Sour Cream Coffee Cake

Chef John

"For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition."
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55 m servings 634 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
  2. Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
  3. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  4. In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
  5. Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.


  • Cook's Note:
  • When measuring flour, it's best to gently spoon the flour into your measuring cup. If you dip the cup into the flour it packs the flour and you'll end up with more flour than is called for.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 634 calories; 38.1 g fat; 69.3 g carbohydrates; 7.6 g protein; 101 mg cholesterol; 474 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 101
  1. 124 Ratings

Most helpful positive review

Another winner from Chef John! The only change I made was with the flour. I thought it was an odd amount - technically 1 7/8 cups is 1 3/4 cups plus 2 tablespoons. So I added the 2 tablespoons t...

Most helpful critical review

It was a little too sweet. Usually my kids gobble everything down but not this one.

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Most positive
Least positive

Another winner from Chef John! The only change I made was with the flour. I thought it was an odd amount - technically 1 7/8 cups is 1 3/4 cups plus 2 tablespoons. So I added the 2 tablespoons t...

My family loved this cake. Made it by recipe and it turned out perfect. The only thing I was wondering is if I can double the recipe for a bigger pan. Didn't want to ruin it so I did it in 8x8, ...

Used 8 X 8 pan, cooking about an extra 10 minutes. Make as changes! Best coffee cake ever. Never have to worry about this one lying around. Just when you think you'll sneak a piec...

This cake was delicious! My daughter doesn't usually eat cakes but she asked to try a piece of mine, after which she proceeded to steal the rest for herself. I think the ingredient proportions ...

Our family agrees with Chef John that the buttery topping is the best! We love this version! I made two of these the other day, one to use as a hostess gift and the other for us. Both are now...

One of the best coffee cakes I have ever made. The trick is in how the ingredients are mixed together.

Took the advice and used 8x8 baking dish and added 15 minutes to the cooking time. Also use creme fraiche. It was perfect. Thank you again Chef John for a great recipe. Can't wait to try and mak...

This is a delicious coffee cake! I made it for company and got lots of compliments on it. I like the fact that I didn't need to haul out the electric mixer to put it together. And while I hate t...

Followed the recipe exactly in terms of ingredients and quantities . I didn't have an 8"x10" , and so instead used an 8" round tin , and baked for approx. 40mins . Also, for the topping, I made ...