Skip to main content New this month
Get the Allrecipes magazine
Pecan Sour Cream Coffee Cake
Reviews:
January 18, 2017

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. Love this recipe. Super yummy!!!

  1. 136 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars