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Pecan Sour Cream Coffee Cake
January 01, 2019

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!!

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