YaYa’s Sour Cream Coffee Cake
Ingredients
- 1/2 lb. 2 sticks unsalted butter
- 2 cups sugar
- 1 cup sour cream
- 2 large eggs
- 1/2 tsp. vanilla
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup chopped pecans
- 1-1/3 T. sugar
- 1 tsp. cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the sour cream and vanilla.
- Sift together the flour, baking powder, and salt. Fold this mixture into the wet ingredients until just combined.
- Spread half of the batter over the bottom of a buttered and floured 10-inch springform pan. Combine the topping ingredients (pecans, sugar, and cinnamon) in a small bowl. Sprinkle three-quarters of this mixture over the batter in the pan. Top with the remaining batter and sprinkle with the remaining pecan topping.
- Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, about 1 hour.
- Allow the cake to cool thoroughly before wrapping.
Yaya’s Tips for Success
- Use full-fat sour cream for the best texture and flavor.
- Don’t overmix the batter—stir just until everything is combined for a tender crumb.
- Let the cake cool slightly before slicing so the layers stay intact.
Yaya’s Customization Ideas
Add chopped pecans or walnuts to the cinnamon sugar layer for a nutty crunch.
- Swap the cinnamon for nutmeg for a unique twist.
- Stir in a handful of fresh berries to the batter for a fruity addition.
Yaya’s Original Recipe Card
