Quick Pecan Sour Cream Coffee Cake Recipe

Name: Quick Pecan Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PECAN TOPPING; 3/4 cup light brown sugar, packed; 1 tablespoon flour; 1 teaspoon cinnamon; 2 tablespoons cold butter, cut into pieces; 1 cup chopped pecans; COFFEE CAKE; 1/2 cup butter, softened 9no subs; 1 cup sugar (can use a little more sugar for a sweter cake); 3 eggs; 2 teaspoons vanilla; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup sour cream; 1/2 cup golden raisin

Servings: persons

PECAN TOPPING
3/4 cup light brown sugar, packed
1 tablespoon flour
1 teaspoon cinnamon
2 tablespoons cold butter, cut into pieces
1 cup chopped pecans
COFFEE CAKE
1/2 cup butter, softened 9no subs
1 cup sugar (can use a little more sugar for a sweter cake)
3 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup golden raisin

1
Set oven to 350 degrees F.
2
Butter a 9 x 9-inch square baking pan (or use an 11 x 7-inch pan).
3
For the toppping; In a medium bowl, combine the brown sugar, flour and cinnamon.
4
Add in cold butter, then using your finger tips, pinch the ingredients together into a sandy/crumbly mixture; add in the pecans, and mix.
5
For the cake; cream the butter with sugar and vanilla until light and fluffy; add in eggs, beat well.
6
Sift together the flour, baking soda, baking powder and salt; add to the creamed mixture, alternating with the sour cream.
7
Mix in the raisins.
8
Transfer the batter to prepared baking pan.
9
Sprinkle the topping mixture evenly over the batter.
10
Bake for 40-45 minutes, or until cake tests done.
11
Let cool 10 minutes in the pan.
12
Serve in squares.

1259

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: PECAN TOPPING, 3/4 cup light brown sugar, packed, 1 tablespoon flour, 1 teaspoon cinnamon, and more.

Yes, Quick Pecan Sour Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quick Pecan Sour Cream Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions