-
-
My review
Amazing Pecan Coffee Cake
DWBH
"Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 485 calsOriginal recipe yields 12 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
- To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 485 calories; 29.5 g fat; 52.7 g carbohydrates; 4.9 g protein; 85 mg cholesterol; 280 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 589705 Ratings
-
-
-
-
-
Most helpful positive review
2/3/2008
I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" a...
Most helpful critical review
3/1/2003
The topping was yummy, but the cake itself wasn't great. It was almost too sour tasting and leaves a funny aftertaste. Definitely do not recommend this and will never make again.
Most helpful
Most positive
Least positive
Newest
2/3/2008
I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" a...
3/31/2006
4 words: super yummy super fattening. This has become the staple of every brunch/shower I go to and every one always asks that I make it. I doubled the topping recipe and have made it in a 9x9 p...
1/30/2008
DELICIOUS!!! Very moist and buttery. I have made this three times and each with a different variation. The bundt pan works best, but use generous amounts of shortening and lightly flour befor...
6/15/2007
I made this and brought it into work. Rave reviews!!! It was wonderful. I followed the recipe instructions as they were written. I did make some minor ingredient changes -I only had walnuts so I...
3/14/2011
Could this be anything but perfect? An important step while preparing the batter is to hand incorporate the flour mixture. It does not come out as well when cheating and using the mixer for that...
6/10/2003
First time coffee cake... simple recipe and delicious. Then I made it again and used almond instead of vanilla and it was a smash. This is a great recipe. Can't miss... follow the directions.
1/14/2006
Very tasty made in a bundt pan with the topping in the middle. I dusted it with powdered sugar...very attractive!
5/8/2006
Really delicious, reliable and easy recipe. A huge hit! I took the photo that goes with the recipe :)