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Pecan Sour Cream Coffee Cake

Rated as 4.76 out of 5 Stars

"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
Original recipe yields 8 servings


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  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 634 calories; 38.1 69.3 7.6 101 474 Full nutrition

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Read all reviews 177
  1. 224 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 ...

Most helpful critical review

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.

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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 ...

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...

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 fr...

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...

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 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...

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