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Classic Sour Cream Coffee Cake with Cinnamon Pecan Swirl

Indulge in this exceptionally moist and tender sour cream coffee cake, featuring a luscious cinnamon-brown sugar pecan swirl and a delicate vanilla glaze. Perfect for breakfast, brunch, or a delightful afternoon treat.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Unsalted butter softened, room temperature
  • 1 1/2 cups Granulated sugar
  • 2 Large eggs room temperature
  • 1 tbsp Vanilla extract
  • 1 1/2 cups Sour cream full-fat, room temperature
  • 1/2 cup Light brown sugar packed
  • 1 tbsp Ground cinnamon
  • 1/2 cup Chopped pecans finely chopped (optional, can substitute walnuts or omit)
  • 1 cup Powdered sugar sifted
  • 2-3 tbsp Milk or heavy cream
  • 1/2 tsp Vanilla extract

Equipment

  • 9-inch Bundt pan
  • Electric mixer (stand or hand-held)
  • Large mixing bowls
  • Small mixing bowls
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan thoroughly, ensuring all crevices are coated. Alternatively, you can use a 9x13 inch baking dish if you prefer a flatter cake.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans for the swirl mixture. Mix well and set aside.
Cake Batter Creation
  1. In a large bowl with an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Assembly & Baking
  1. Spoon about half of the cake batter into the prepared Bundt pan, spreading it evenly. Sprinkle about half of the cinnamon pecan swirl mixture over the batter.
  2. Carefully spoon the remaining cake batter over the swirl mixture, spreading it gently to cover. Top with the remaining cinnamon pecan swirl mixture.
  3. Using a knife or skewer, gently swirl the top layer of the streusel into the batter a few times, being careful not to overmix it into the bottom layer.
  4. Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary depending on your oven and pan type (a 9x13 inch pan might cook slightly faster).
Cooling & Glazing
  1. Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the cooling rack to cool completely.
  2. While the cake cools, prepare the glaze (if using). In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if a thinner consistency is desired.
  3. Once the cake is completely cool, drizzle the vanilla glaze evenly over the top.
  4. Slice and serve. Enjoy!

Notes

For best results, ensure all cold ingredients (butter, eggs, sour cream) are at room temperature. This helps create a smooth batter and a tender crumb. Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. You can gently warm slices in the microwave for a fresh-baked taste.