Pecan Sour Cream Coffee Cake
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.
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.
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 to the streusel mixture instead. This helped the streusel retain its crumbled texture without melting entirely into the cake. I used the remaining 1 3/4 cups of flour in the cake mixture, and it didn't adversely affect the crumb of the cake at all. It was deliciously moist!Read More
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 to the streusel mixture instead. This helped the streusel retain its crumbled texture without melting entirely into the cake. I used the remaining 1 3/4 cups of flour in the cake mixture, and it didn't adversely affect the crumb of the cake at all. It was deliciously moist!
Jan 2019 - This is my husband's, my mom's and my all time favourite! We are huge nut, cinnamon and brown sugar lovers!!! I tweaked the recipe only a bit: 1) I doubled the amount of nuts (used walnuts instead of pecans) and chopped them with a knife, not too fine; 2) I used only brown sugar for the crumb and doubled the cinnamon (we love cinnamon); 3) I used organic sugar instead of white for the batter and put 3 eggs instead of 2, which made it easier to spread in the pan before baking. I have now made this cake 4 times (in 1 month) due to requests and that is the ultimate recipe for my family. Both husband's and my families absolutely love it!!! Thank you so much! UPDATE July 2019 - I cannot express how loved this cake is. My husband took a bunch to work and it was gone within 3 minutes, with people asking for recipes or begging him to have me make it again. I have been making it at least once a month. Over time, I have mastered it. The change is to put a whole large container of sour cream- about 500ml. It makes the cake even more fluffy! I have now made it so many times that I eyeball all the ingredients and measure nothing! It turns out great every time!
Used 8 X 8 pan, cooking about an extra 10 minutes. Make as directed...no changes! Best coffee cake ever. Never have to worry about this one lying around. Just when you think you'll sneak a piece... ha! It's gone!
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, but would like to do a bigger one.
I made individual cakes, cup cake size. They are light with a sweet crunchy top. I didn't change a thing but the cooking time was changed for the cupcake. The recipe made 24, I am going to freeze some!
I doubled this and used a 9x13. So of course I had to bake it longer. Delicious! Also lowered the flour by 2T per original recipe and added it to the topping. Huge hit!!
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 were spot on, wouldn't change anything and will definitely make it again.
Phenomenal coffee cake Chef John! Yummy filling/ Topping and super moist! Everyone loves this! To get that great layer of yummy goodness in the middle make sure to chop the pecans first, then measure out the 1 1/2 cups. I've made this twice this week. The first time I doubled the recipe, and used a total of 3 cups of whole pecans that I coarsely chopped. It filled two 8x8x2 pans and a 6 large muffin tin. My husband and I loved it, but thought it needed more filling, and I realized after looking at Chef John's photo, my filling seemed lost (didn't chop the pecans up enough) but everyone still LOVED it and asked for the recipe). The second time I made a triple batch, decided to chop the pecans with my food processor, then measured them out (4 1/2 cups total). PERFECTION! This time I filled both a 9x13x2, and an 8x8x2 pan with a beautiful layer in the middle and topping. I ate one piece right out of the oven, and of course it wasn't set yet, buy YUMMY! Served it at a party the next day, everyone loved it! I camp monthly as an assistant scout master with a boy scout troop. I'll for sure be making this on a future campout in a Dutch oven over charcoals, for the "old goat (adult leaders) patrol". pretty sure this will be one the scouts will want to learn to make after they try it. Thank you Chef John!!
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 to admit it, I did substitute plain yogurt + one teaspoon of baking soda for the sour cream. But that was ONLY because I forgot to purchase the sour cream and I had the yogurt on hand. Otherwise I made it according to the recipe.
I have made this so many times and it's always a hit! I especially love the way Chef John instructs to put melted butter in the streusel - it's like a praline topping. Most of the time I add blueberries in the middle and on top with the streusel. And if you want to prepare in advance, it even freezes well! Talk about GOOD! Thanks Chef John!
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 a coarse powder of half the pecans and finely chopped the remaining, made it fairly easy to spread. Thanks to one of the other comments , I figured out that 7/8th of a cup is 3/4th and 2 tablespoons..??. Personally, I'd probably reduce the white sugar quantity in the topping next time , as I found it a tad too sweet. but thats a matter of individual taste. The end result is really moist and delicious. Overall , this is a fantastic recipe and a keeper.
This turned out pretty good. My husband loved it. I did double the topping amounts because that is the best part, left out the nuts and added one small green apple diced finely to the batter. Baked in an 8 by 11 pan for 33 minutes. I'd make it again.
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 gone! You can cut back on any of the ingredients you feel you need to, but I don't understand why you would! This is perfect just the way it is. Thanks, Chef, for another winner!
I gave this cake top-star billing, and it deserves it. But, it wasn't easy! I mean, a cup and 7/8ths of flour....what's up with that??? Well, I have made this cake four times (yes, four) in the last two days, and each time it got easier and better. I have for years been searching for the perfect coffee cake recipe, and I have made more coffee cakes than Drake's, and the results were anywhere from blah up to so-so. I wasn't expecting a WOW from this one, but it IS Chef John's recipe, and I trust him. So, cake #1...made according to directions. Not bad, but the prep was annoying...there was that aforementioned one and 7/8's cup of flour, and also that 8 x 10" cake pan. I don't own one that size. I had to go to an 8 x 8, and there was a lot, a lot, of leftover batter which I put in a smaller pan. That smaller cake didn't get a lot of crumbs, and in the 8x8, the inside crumbs sank to the bottom. Cake #2, I doubled The Chef's crumb mixture, used two 8x8 pans, split the batter and crumbs between the two pans, and got two nice but thinnish good tasting coffee cakes. Next day, Cake #3, doubled the crumbs, split the crumb mixture in half, and put the pecans only in the topping crumbs of the cake, used a 9x13 pan, perfect. Now We're Cooking. So finally, with Cake #4, I've got it. Doubled the crumbs, only put pecans in the topping crumbs, and used a 9x13 pan. I think I have finally found my perfect coffee cake. You can follow Chef John's recipe, I will follow my alte
One of the best coffee cakes I have ever made. The trick is in how the ingredients are mixed together.
This is exactly the recipe my Mom has been making for 50 years. Only difference is she makes it in a tube pan. Always has had rave reviews and it is a family favorite.
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 make your focaccia di Recco recipe next. Thanks again..
This coffee cake is very good! The only thing I had to change was the baking time. It seemed to not get done in the middle so I left it in for five minute intervals until I felt like it was not sticking to my toothpick. Just a longer cooking time than expected. But that's it!
I did a little tweaking to lighten up the cake...I used 3/4 cup of splenda and a 1/4 of brown sugar...egg whites, and 0% fat greek yogurt as substitutes. It turned out great , very moist. I also used a butter pecan extract I bought off amazon! Gives the cake that rich flavor. I also used a bundt pan and it worked out great...same baking time.
Delicious. I made it with walnuts instead of the pecans increasing the amount of ground walnuts to 2 cups. I also added a pinch of nutmeg and allspice.
Meh. I know I'm in the minority but this was not the style of coffee cake I was looking for. It was too eggy for me and not that light and fluffy coffee cake like you get at the bakery.
YUM. I doubled the topping (duh) and added cream cheese frosting on top! Tasted like a cinnamon roll. I baked it in an 8 x 8. Had to cook it for much longer, but placed foil over the top once I could tell the pecans were about to get burnt. Will 100% make again.
Baked in an 8x8" pan. Increased baking time by around 15 minutes. Looks fantastic, tastes better. A huge hit with our family. Thanks Chef John!
I've made this several times as a treat to have around for myself to snack on here and there throughout the week. Turns out the teens in our house absolutely love it. The whole cake is usually gone within a day or two.
Excellent Recipe!!! I made it in a Bundt pan, increased sugars to 1/2 c each and added 2 Tbsps flour and all the pecans to the crumb mixture. After buttering pan, sprinkled 1/3 crumb mixture in bottom, spooned in 1/2 batter, sprinkled another 1/3 of crumb mixture, spooned in remaining half of batter, and sprinkled the last 1/3 of crumb mixture. Baked for 45 min - carefully went around outside edge with a butter knife, put a plate on top of pan, flipped Cake onto plate and let it cool slightly before cutting. It was loved by all who partook!??
Fantastic! I just made mine in a 9x13 pan and it turn out perfect.. there wasn’t enough batter for me to do a layered bundt cake. Had several coworkers ask for the recipe.. and of course I shared!!
Made this exactly to your recipe. It was excellent.
I cannot compliment this recipe enough. This is the coffee cake recipe I’ve been looking for all my life. I live in Texas, and we love pecans down here. I can’t wait to make this for the holidays.
Delicious, easy and it is so nice to be able to make it ahead and then just pop in the oven in the morning.
Followed directions. Coffee cake is the best I have ever made. Came out super moist. Plan to make it again.
We loved this cake! I made it according to the directions but subbed walnuts for the pecans, because that's what I had at home. My oven is a little off and I had to bake it a little longer. Great coffee cake, perfect amount of sweetness and crunch. Thanks, Chef John!
This was the most disgusting thing my kids have ever ate!!!!!! They told me “mom, dont EVER make this again.” So I wont.
I made it exactly as the recipe stated. Very good. Then drizzled a little powder sugar icing over the top. Yum!
This is by far the best coffee cake I have ever had, let alone made! I don’t think it would be the same without the pecans!! ??????
This is a really good coffee cake- I pretty much followed the recipe although I did find the 7/8 cup of flour annoying and guesstimated it. The husband is loving it!However, I do think delicate sweet flavor of the pecans kind of gets lost in the sugary cinnamon mix so the next time I'll try it with walnuts which should give a bolder nutty flavor.
Delicious recipe. I used an 8x8 baking pan, so had to cook about 57 mins. I also substituted Greek yogurt for the sour cream for a more lactose free recipe. The cake turned out moist and light, and the 2 layers of crumble made every bite yummy. Think this will be my go-to coffee cake recipe.
Haven’t got the finished product out of the oven, however, I felt the pan size was not accurate. The batter barely spread across my 8x8 pan!
Excellent recipe. Only change I made was to bake it in a 8 x 8 dish instead of the slightly larger one that was recommended, so I needed to adjust the baking time by 15 additional minutes. I appreciate the conversion of 1 7/8 cups of flour. 1 3/4 plus 2 tablespoon is much easier to measure. I definitely will be making this one again!
I wanted a 9 x 13 cake, so I did 1.5 times the amounts. (I had to put on my thinking cap to figure out the correct amount of flour!) It was just right for a 9 x 13 pan: a nice, tall cake without threatening to spill over the edges. I think I baked it for 45 min. Also, I didn't have quite enough sour cream so used a bit of vanilla yogurt and melted butter to supplement, and it still turned out delicious. A definite keeper!
This is DELISH!!! I was looking for a dessert to use up some of the pecans I bought for Christmas baking. I didn't tinker with the recipe. I did have to bake it a bit longer than called for. So yummy! I will make again!
Used a 7x11 glass baker and it took 62 minutes. Had to cover top with foil to stop crumb from burning. Tasted very good.
Great flavor! This recipe is a keeper.
This coffee cake is very good! It is very moist :) my only complaint was for me there were to many nuts ( just my own personal preference) so next time I will tweak the topping a bit! But as we all know if Chef John makes it well then you know it is going to be good!!
This is an amazing recipe! Super moist. My boys said this recipe should be my go to for coffee cake. I didn't have pecans on hand so I used walnuts, still so delicious. It pairs perfectly with rich dark coffee as the sweetness is a nice contrast. Will definitely make over and over!
Such a delicious cake!!! Followed the recipe as written but doubled the nut mixture out half in Bundt pan topped with cake more nuts, another layer of cake batter. flipped out then dusted with confection sugar when cooled. The nit topping gave a nice caramalized crunch to the top, but was nice and moist on the inside. I will definitely be making this over and over
Best coffee cake ever!
Kudos on the down-low, "that's what she said" joke in the video. lol.
It’s delicious. Will make it again...and again.
Awesome..made it a few times..everyone lovesit !
This has got to be the BEST coffee cake recipe I've tried. Will be my go-to from here on. Only thing I did different was I used walnuts instead of pecans (we aren't pecan people).
Awesome coffee cake. Made exactly as written.
Excellent recipe! Love the double layer of sweet!
This coffee cake is pure perfect.
VERY yummy! I followed the recipe (no changes), and served it to friends for a morning coffee time. Everyone loved it!
very super tasty, perfect as a coffee cake should be. I did double, at the review of another, the crumbly stuff. Easy to make and even better to eat!!!
Excellent. No changes needed for high altitude. Cooking time was 55 minutes.
Great coffee cake! Thank you again Chef John!
Wow! The flavor of the cake and crumb topping is amazing. The cake is moist, topping is crunchy and not too overpowering. Just the right amount of cinnamon and right quantity of crumb for middle and top. This is the first time I have made it and I followed directions except I added slightly less than 2 cups flour and substituted slivered almonds for pecans. I also cooked it in an 8 X 11 glass dish. The reason for one less star is the cake is very slightly overdone on the edges and corners. It may be due to my convection oven but it took a while for the cake to be done in the center so the edges are over done. Total time was 39 minutes which I thought would be less using convection and a slightly larger pan. Also, the batter is thick so spreading it can be tricky. Overall great coffee cake and I will be making it again!
Just ok, moist but lacking in flavor. Would not make again.
Used a 9x9 pan, and baked it longer.
Oh my goodness!!! Delicious! I doubled the recipe and probably needed to bake longer than I did as it sunk a bit in the middle. However, fantastic flavor!! Love this!!
This was truly delicious and did you notice you don't use your mixer? The only changes I made were based on a reviewer who used the extra 2 TBLSP flour (1 7/8 cup flour = 1 cup + 3/4 cup plus 2 TBLSP) in the crumb section. I also cut my sugar in the cake to 3/4 cup from a cup. It was still plenty sweet. I used a pyrex dish, 7x11 and baked it 35 minutes. The longest task was spreading the 2nd layer but using my frosting utensil was a big help. One person suggested using a 3rd egg, which made her spreading easier. Can't decide if I should try it. Thanks for this great recipe!
Extremely moist with a perfect amount of sweet. I can't wait to make this again.
made it used pecans and walnuts both. Awesome
Excellent in every way. I served it warm which made it extra special and I made it in a 10 Cheesecake pan so we cut it in wedges. Wonderful and easy. This will be a regular.
I will definitely make it again. I used walnuts and pecans. Best coffee cake I ever made.
This is a moist and lovely dream cake. Easy peasy to make too. I made this for weekend company to have with our coffee in the morning because they are not the traditional breakfast type and it was a big hit. My friend's hubby had a second piece and kept saying it was the best coffee cake he ever tasted. Thanks Chef John!
I needed more servings, so I increased the recipe to 1 1/2 batches and baked it in a 9x13 pan for 45 min. It was moist and delicious! Thank you Chef John!
Wonderful. Made for coworkers. I didn't have enough of the batter for the top layer but it still came out heavenly, even though it was unevenly filled! It was devoured and someone insisted I give them the recipe. I also loved the video tutorial.
YEA!!!! it was great. I don't usually change what the baker does to his recipe but i was wondering how these would be in muffins. I am always unsure if i should try different pan etc. I do not like when the great recipe doesn't work as good as the original is. So please let me know your opinion. Thank you.
I used a mixer and fluffed the eggs, also substituted gf flour and used coconut unsweetened yogurt instead of sour cream.
This recipe was amazing! I made my own creme fraiche by using 1 cup heavy creme and 2 tbs buttermilk ... Letting it sit out for 24 hrs. Yum!
Excellent - especially the crumble.
First time making coffee cake and I'm very pleased with this recipe. I made a few adjustments based on the review comments... Used all brown sugar for the pecan mix and baked for about 45 min. The middle wasn't completely cooked, but after cooling, it was fine. Will definitely make again.
I loved this coffee cake! People kept coming back for more. I made it for 15. I appreciate that you can adjust the servings, but some of the adjustments didn’t translate well or adjust in the instructions of the recipe.
Excellent, followed recipe exactly and it turned out great! Will definitely make again!!
SO GOOD. Light and moist, with just the right amount of cinnamon
Amazing recipe. My family loved it. My dad is not a fan of really sweet desserts but he enjoyed this one. Definitely going to make this one again.
I liked it a lot! I had it with a cup of black tea. It was crumbly on top. Moist and yet dry at the same time inside.
I used half pecans, half walnuts because that's what I had. This is yet another delicious recipe from Chef John.
Awesome recipe!!! Ive made this multiple times for work pot lucks and everyone loves it and wants the recipe (which I do not share, lol.)
Great coffee cake recipe. I used it for a catering job. Great flavor. I substituted almonds for pecans and baked in individual brownie pan.
It was a little too sweet. Usually my kids gobble everything down but not this one.
loved it. I followed the recipe. the only mistake was on my end. I used cheap vanilla and cinnamon and can taste the difference. it's a keeper.
This is delicious. I have made it twice in the last 3 days for company
MY whole family enjoyed this cake.
I love this recipe! I usually double the crumb and use a angel food cake pan to bake in. Make at least two of these as the first one will be gone within the hour! Lol
Really good. Really. Made it several times w/no deviations from recipe. Only problem was when I accidentally over baked it by a few minutes. Ruined it. Be careful with the timing.
This was very good - nothing wrong with it. Tip for newbies, chop pecans fine but not too fine. You want something for your teeth to sink into. We were missing the traditional streusel topping. Kids and hubby all said they preferred that. We're going to look around for a different coffee cake recipe.
I substituted walnuts for the pecans because I had some i wanted to use and added about a quarter cup semi-sweet chocolate chips. Turned out A-mazing!!!
This came out great! It was moist and very favorable! My family loved it
Made it exactly as stated. I knew I was in for something good b/c the batter was so delicious. This is the best tasting coffee cake I’ve ever made! I hand stirred instead of using my mixer (which I usually do). I believe this made a huge difference in the end. This will be my go-to coffee cake.
This is the best Coffee Cake I have ever had. I followed the recipe, except that I used a stand mixer. It came out perfect. I will definitely make this again.
Holy smokes was this easy to make and so delicious. Made it for a ladies brunch and most of it was gone by the end. Most of the fresh chocolate croissants remained but there were only 2 pieces of this left. I made it exactly as stated except that I used the 2 T of flour with the crumb mixture as many on here suggested. Yum!!!!.
Excellent recipe - I didnt have any pecans, so used what was left of my almonds and hazelnuts, chopped and roasted. The extra 2T of flour from the recipe (called for 1 7/8 cups) to the topping and layered in my bundt pan to keep topping from sinking. Otherwise, I increased the butter in topping by 1T and added one small egg I had hanging around to the cake mix. Also didnt have enough sour cream, so I finished off with some greek yogurt. It all came out just wonderful! Keeping this one for sure!
Easy to make and came out just like I'd hoped. It's brilliantly moist and delicious. :)
Followed the recipe as it is. This was by far the best coffee cake.