Sour Cream Pecan Coffee Cake

by Kathy Strahs on May 6, 2009 · 18 comments

Post image for Sour Cream Pecan Coffee Cake

We love living in California but if my husband and I could change just one thing it would be to have our families closer. Both sets of parents and most of our siblings live on the East Coast. On Mother’s Day we catch up with our moms on the phone and send cards but we usually aren’t near enough to sit down together for a good old-fashioned Mother’s Day brunch. So this year, in honor of our moms, I’m preparing a little “virtual” brunch on Cooking On the Side – along with an IOU to make the real thing the next time we see each other. Two dishes, this post and the next, both special occasion-worthy and incredibly delicious.

If I didn’t already know that today’s Sour Cream Pecan Coffee Cake recipe came from a box of dark brown sugar I probably could have guessed it. It has very pronounced brown sugar flavor and, with the help of the sour cream in the mix, the texture is melt-in-your mouth. Pecan streusel is layered throughout so you encounter nuts and spices (and more brown sugar!) in every decadent bite. I baked this coffee cake in a larger Bundt pan than was recommended so it’s a little on the shallower side but it made no difference when it came to taste. I loved this coffee cake and I know our moms will too when we see them next.

Stay tuned for the next Mother’s Day recipe – a savory Sausage Breakfast Casserole that you can assemble the night before!

P.S. I’m submitting this to the Celebrating Mother’s Day blog event on Kopiaste.. to Greek Hospitality – the roundup of dishes will be posted on May 10.

Sour Cream Pecan Coffee Cake


See the Recipe Index for all the recipes on Cooking On the Side.

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{ 18 comments… read them below or add one }

Mindy May 6, 2009 at 2:14 AM

Maybe we could trade houses sometime…my family lives in California! (Although my guess is that by “East Coast,” you don’t mean Kentucky. 😉 )

Mindy’s last blog post..Monday Mouthful Roundup and the Next Challenge: Spaetzle


Dani May 6, 2009 at 4:11 AM

what a cute idea 🙂

Dani’s last blog post..#60) Cinnamon Bun-fins (& Joy)


dawn May 6, 2009 at 7:45 AM

Nothing like a good coffee cake. I have coffee right now, but nothing as good as this to go with it.

dawn’s last blog post..the ultimate peanut butter cookie


Pam May 6, 2009 at 12:37 PM

Mmm. This look so tasty, especially the topping.

Pam’s last blog post..Creamy Clam Dip


Kara May 6, 2009 at 2:22 PM

Absolutely perfect (and gorgeous pictures as usual – I actually tried to pick one of those grapes off the screen). This WILL be made… as a little surprise treat for a new mom that we’ll see this weekend.

And here’s to hoping we all get to see our moms soon!

Kara’s last blog post..I Wish It Was Sunday Again


Michelle May 6, 2009 at 3:58 PM

Wow, if it tastes nearly as good as those pictures look, you’ve got yourself a great coffee cake.

Michelle’s last blog post..Zucchini fries


grace May 7, 2009 at 4:05 AM

moist yet properly crumbly, nutty and sugary. this looks like a definite winner!


Emily May 7, 2009 at 3:47 PM

Wow, incredible! This cake looks so good. Perfect for mother’s day!


Ivy May 9, 2009 at 10:46 PM

The cake is perfect for Mother’s Day and I am sure your mom and mom-in-law will be equally thrilled with your virtual brunch, as mostly it’s the thought that counts.

Ivy’s last blog post..Orange Yoghurt Cake


Jackie March 13, 2010 at 10:09 PM

Hi Kathy

Using dark brown sugar in this recipe, do it overpower the other flavors in this cake, I was thinking about using light brown sugar instead, which is not as strong.


Kathy March 14, 2010 at 8:02 AM

Hi Jackie – Brown sugar is the dominant flavor (it’s intended that way) but I’m sure it would be just as good if you wanted to use light brown sugar rather than dark.


Stacy May 16, 2010 at 5:07 PM

Quick question. You mention cinnamon when describing the cake, but your ingredient list doesn’t mention cinnamon anywhere. Which is it?


Kathy May 17, 2010 at 4:25 PM

Hi Stacy – thanks for the heads up. I went back to the original recipe on the box and it actually doesn’t call for cinnamon. I must have just tossed some in because I like the flavor 🙂 So there’s no confusion, I’ll go ahead and edit my commentary. But if you do decide to add in a little cinnamon, it does taste good!


Stacy May 19, 2010 at 10:47 AM

Lol, thanks. You’re probably like me, coffee cake=cinnamon. I’ll hopefully be making this cake this weekend.


Ron January 9, 2011 at 8:17 PM

Just made it, but I went with cashews instead of pecans (the Missus is allergic to pecans).

I misread the recipe and combined all the cake ingredients, mixing with a wire whisk. The result was still really good — it had a rustic quality that we really like.


Kathy January 9, 2011 at 8:56 PM

So glad it still worked out for you – the flavor is fantastic on this cake. 🙂


Angela Maciel November 7, 2017 at 12:57 PM

Hey Kathy!
is it too much sour? Just asking before trying 🙂


Kathy Strahs November 7, 2017 at 2:55 PM

Not sour at all — the sour cream gives texture, not flavor. ~Kathy


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