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Sour Cream Coffee Cake with Cinnamon-Pecan Filling

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A warm coffee cake and a freshly brewed cup of coffee is like a warm morning hug. This coffee cake is super moist, because there’s sour cream in the batter. A crunchy cinnamon-pecan filling is baked right in the middle. Perfection!

 

As a food blogger, I received a signed copy of the Tate’s Bake Shop Cookbook.  Score!


Owner Kathleen King made her reputation–and a thriving bakery business– on her famous chocolate chip cookies.  Her bakery is located in the Hamptons– a place I hope to visit someday.

…I also received a box with their Sour Cream Coffee Cake and a bag of their Granola.  The very next morning, I opened up the package, and started fresh hot coffee brewing.

The coffee cake was carefully wrapped. Look at all of those pecans!
 
We each cut a generous slice, and my husband particularly loved all of the pecan-cinnamon. Heaven!
 
The coffee cake was gone, by the next day.  I picked up my copy of the Tate’s Bake Shop cookbook, and looked through the many recipes I had bookmarked. Aha!  On Page 128, I found the recipe for Sour Cream Coffee Cake.  I loved that 2 cups of sour cream is used.  I love the moistness and tang of sour cream in cakes.  My mind was made up, that this would be our Saturday morning breakfast treat.
 
The recipe lists 2 cups of chopped pecans.  I decided to cut it back to 1 cup of pecans.  Your choice.
 
I used 1/2 cup of brown sugar (rather than white), the chopped pecans and 1 Tablespoon cinnamon.
 
Mix it up, and set aside.
 
For the batter, I creamed one stick of room temperature butter (the recipe listed 2 sticks of butter, but I reduced it) with 1 1/2 cups sugar, until it was light and fluffy.  I then added 2 eggs, 2 cups of sour cream, and one tablespoon of pure vanilla.  The dry ingredients were 2 cups of all-purpose flour, 1 Tablespoon of baking powder and 1/4 teaspoon salt. 
I dumped all of the dry ingredients at once, and pulsed my stand mixer a few times…then I folded the batter just until it was mixed.  (I think this method was used, so that the dough isn’t overworked. )
 
 
 
I love using Baker’s Joy spray.  My cakes no longer stick, and I’ve had my share of bundt cake disasters. The batter is very thick, and I put half into the prepared pan and spread it evenly.  Then, I layered half of the pecan-cinnamon mixture evenly.  I added the remaining batter and finished it off with the remaining pecan-cinnamon mixture.  Then it hit me… I should have used a spring form pan, so that the cinnamon topping would remain on top!  Too late, now…

 

Bake at 350 for 1 hour and ten minutes, is what the recipe says. HOWEVER, I could smell the heady aroma of cinnamon wafting from my kitchen, and throughout the house.  I checked the cake at 50 minutes, and a toothpick left just a few crumbs attached. Done!

I waited about five minutes, and placed a wire cooling rack on top of the cake– then flipped it. The cake slipped right out. I placed another wire cooking rack on top and flipped the cake again.

There. The topping is where it belongs.  The moment has arrived, as I sliced into the warm cake…

 

TASTING NOTES:  The cake had a very tender texture, indeed.  It was moist, and the sour cream gave just the right amount of tang.  Reducing the amount of butter, from two sticks, to one worked out fine, in my opinion. We loved the cinnamon-pecan filling, and I don’t regret cutting back on the amount of pecans. I love pecans, but I wanted the cinnamon to be equal.  I think using brown sugar was another bonus.  Everyone went back for seconds. This is a great recipe, and I’ll definitely make it again.

 
Thank you, Tate’s Bake Shop for your generous gift.  You, too, can have the opportunity to receive the same breakfast treats that I did, plus a signed copy of the Tate’s Bake Shop cookbook!  
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Sour Cream Coffee Cake with a Cinnamon-Pecan Filling

A warm coffee cake and a freshly brewed cup of coffee is like a warm morning hug. This coffee cake is super moist, because there's sour cream in the batter. A crunchy cinnamon-pecan filling is baked right in the middle. Perfection!
Course: Breakfast, Brunch, Dessert
Cuisine: American
Author: Debby – www.AFeastfortheEyes.net

Ingredients

For the filling:

  • ½ cup light brown sugar
  • 2 cups pecans chopped NOTE: I reduced to 1 cup of pecans
  • 1 Tbsp cinnamon

For the cake:

  • ½ cup butter
  • 1½ cups sugar
  • 2 eggs
  • 2 cups sour cream
  • 1 Tbsp vanilla
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • ¼ tsp salt

Instructions

  • Preheat the oven to 350F. Great and flour a 10-inch bundt pan (or springform pan0
  • In a small bowl, combine the ½ sugar, pecans and cinnamon. Set aside.

For the dry ingredients:

  • Sift the flour, baking powder and salt into a small bowl.

For the wet ingredients:

  • Cream the butter and 1½ cups sugar until light and fluffy.
    Add the eggs, mixing well.
    Add the sour cream and vanilla.
  • Fold the dry ingredients into the butter mixture.
  • Pour half of the cake mixture into the prepared pan. Sprinkle the batter with half of the pecan mixture.
    Add the remaining cake batter and spread evenly over the top of the pecan mixture.
    Sprinkle the remaining pecan mixture evenly over the top of the hcake.
  • Bake the cake for 1 hour and ten minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Notes

Recipe adapted from Tate’s Bake Shop Cookbook by Kathleen King
NOTE: Bake at 350 for 1 hour and ten minutes, is what the recipe says. HOWEVER, I could smell the heady aroma of cinnamon wafting from my kitchen, and throughout the house.  I checked the cake at 50 minutes, and a toothpick left just a few crumbs attached. Done!
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
debby

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Comments

  5. bellini says

    I have their cookbook from last year too Debby so can definitely give this recipe a shot. Lucky you to try their coffee cake and granola. I received the whole wheat chocolate chip cookies and trhey were amazing:D

    Reply

  6. Christine says

    Saw the title of this post and was salivating! It reminded me a bit of the "low fat" (right) Cinnamon Swirl Coffeecake at Starbucks which I treat myself to 3 or 4 times a year. So this recipe goes to the top of my list of things to make once the heat subsides. Other than that, my favorite breakfast treat is definitely Sunny Side Up Fried Eggs and bacon. OM! I don't make it often since my cholesterol doesn't need any assistance…lol! But when I do, I sit down with a big glass of fresh OJ and savor every single mouthful. Sheer bliss.

    Reply

  9. Cathy at Wives with Knives says

    That coffee cake looks absolutely delicious! I usually skip breakfast but I know I would dive right into that beautiful cake. When I do take the time for breakfast it is usually granola and yogurt with maybe a berry or two on top.

    Reply

  14. Wave Watcher says

    I usually try to bake at least once a week for breakfast, even more often when we have house guests. My favorite thing to eat for breakfast is Cheryl's Apple French Toast, but it's not something to be eaten too often. I also like coffeecakes, and will be trying this recipe with the next round of company, if not sooner. I wish I had BOUGHT that bag of pecans when I was at Costco!
    You might try this chocolate chip recipe. It's pretty crispy and crunchy! http://eileensmontereykitchen.blogspot.com/2011/05/5-cs-crispy-crunchy-chocolate-chip.html

    Reply

  15. yellowfish says

    Oh wow, that coffee cake looks amazing! My normal breakfast is Greek yogurt with nuts and fruit, but my favorite breakfast treat is basically anything with almond or raspberry filling/topping (bread, danishes, coffee cake…). mmmmmmm!

    Reply

  19. annie says

    This is an awesome cake, and I have all the ingredients at home. My ususal breakfast is oatmeal or cereal with fruit, but waffles or crepes are great for an occasional treat. Thanks.

    Reply

  21. Dawn says

    I work at a coffee shop and all the bakery is made from scratch. I treat myself to one treat a week otherwise my jeans wouldn't fit. With so many choices, muffins, scones and coffee cakes it is hard to decide. I'd have to say my favorite is the chocolate chip pecan scone and it's goes well with my vanilla latte!

    Reply

  25. Anonymous says

    My favorite breakfast treat is cinnamon rolls. I don't make them often because I usually end up eating them all myself.
    heatherspooner1981 at gmail dot com

    Reply

  26. dorotheaspears964 says

    My favorite breakfast treat has to be something sweet – I think it's because it goes so well with my morning cup of coffee (black, no sugar, no cream). So, a delicious coffee cake, fruit kuchen, cinnamon rolls, or even buttered bread with jam works for me! And thanks for hosting such a great giveaway!

    Reply

  29. Kay says

    It's on my list for a Holiday morning breakfast treat! Ina Garten's dried cherry and cinnamon granola is also one of our family favorites. Can't wait to include this fabulous recipe.

    Reply

  31. Becki's Whole Life says

    This cake looks wonderful – I have had a similar coffee cake and that was definitely a favorite. I think that the sour cream adds a lot of flavor. It's really hard narrowing down to a favorite breakfast treat. I have to say this might be way up there. I also make these thin egg pancakes that are really yummy.

    Reply

  32. Corkscrew says

    I love scones when I'm splurging, but usually just some fruit and yogurt. I have a cake recipe similar to this, but this looks even better!

    Reply

  42. Mika says

    What a great giveaway! Your cake looks amazing by the way…. My favorite breakfast would be a raspberry and cream muffin. Something about them just makes me happy!

    tytanbay3 (at) cox (dot) net

    Reply

  45. Amalia says

    That cake looks SO good! I love anything with cinnamon or spice in it! So cinnamon buns, cinnamon-pancakes, muffins, waffles… YOUR CAKE 🙂 Oh how the list goes on! Thanks for the opportunity to win these delicious cookies 🙂

    Reply

  46. diane says

    that. Looks. AMAZING.

    I love all kinds of breakfasts, but my recent favorite has been baked French toast. Why? Because: (i) it tastes great, (ii) I get to use up rolls/bread we don't finish (I collect them in a bag I keep in the freezer), and (iii) it's so easy to prepare the night before.

    – daeeunee (at) gmail (dot) com

    Reply

  47. annie says

    I would love to win this. most mornings we opt for oatmeal, but our very favorite splurge once in a blue moon is Husband's French Toast With Sausage And Bacon. He does all the cooking and the clean up!! I hope I win, that cake looked fabulous!

    Reply

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