Description
Soft, buttery, and layered with a cinnamon sugar swirl and crumbly streusel, this classic coffee cake is a delightful treat perfect for breakfast or brunch. Made with a moist sour cream batter and topped with a cinnamon brown sugar pecan topping, it’s sure to please any crowd.
Ingredients
Cake:
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Filling/Topping:
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, then beat in the eggs one at a time followed by the sour cream, mixing well to incorporate all ingredients smoothly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until everything is just combined to form the batter.
- Layer Batter and Filling: Spread half of the batter evenly into the prepared pan. Sprinkle half of the cinnamon, brown sugar, and pecan filling over the batter. Then spread the remaining batter over the filling layer carefully, and top with the remaining filling mixture.
- Bake: Bake in the preheated oven for 35–40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before serving.
Notes
- Add a powdered sugar glaze after baking for an extra layer of sweetness.
- Chopped pecans can be omitted or substituted with walnuts for different nutty flavors.
- Make sure not to overmix the batter to keep the cake tender.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
