Quick Pecan Sour Cream Coffee Cake Recipe
Recipe provided by Gale Gand
This elegant yet approachable coffee cake combines the rich flavors of toasted pecans with a tender, moist crumb. The streusel topping adds a delightful crunch, making this dessert perfect for breakfast gatherings, brunches, or afternoon coffee breaks. With its beautiful golden exterior and indulgent taste, this recipe from renowned chef Gale Gand is sure to become a favorite in your kitchen.
Yield & Nutrition
Yield: 1 cake (9x9-inch)
Nutritional Information Per Serving (1 of 8 slices): Calories 621 | Total Fat 32 g | Saturated Fat 14 g | Carbohydrates 80 g | Dietary Fiber 3 g | Sugar 52 g | Protein 8 g | Cholesterol 113 mg | Sodium 322 mg
Ingredients
For the Pecan Topping:
- 3/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cut into chunks
- 1 cup chopped pecans, finely processed in a food processor
For the Cake:
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 3 eggs
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup golden raisins
Instructions
1. Prepare the Pecan Topping: In a medium-sized bowl, mix together the brown sugar, flour, and cinnamon. Add the butter and use your fingertips to blend the ingredients into a crumbly and sandy texture. Stir in the chopped pecans and set aside.
2. Make the Cake Batter: Preheat your oven to 350F. Grease a 9x9-inch baking pan with butter. Using a mixer equipped with a paddle attachment (or a hand mixer), beat the softened butter until creamy. Gradually add the granulated sugar while mixing continuously. Incorporate the eggs one at a time, beating until the mixture is light and fluffy.
3. Combine Dry and Wet Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add these dry ingredients alternately with the sour cream to the butter mixture, beginning and ending with the dry ingredients and blending after each addition. Gently stir in the golden raisins.
4. Assemble and Bake: Pour the cake batter into the prepared pan, spreading evenly to the edges. Scatter the pecan topping mixture generously over the batter. Bake in the oven for about 45 minutes, or until the cake has risen and has a golden-brown crust and a toothpick inserted in the center comes out clean.
5. Cool and Serve: Allow the cake to cool for 10 minutes in the pan before cutting into squares to serve.
Recipe adapted from Gale Gand's "Butter Sugar Flour Eggs," authored by Gale Gand, Rick Tramonto, and Julia Moskin, Clarkson N. Potter Publishers, 1999
