Sour Cream Coffee Cake with Toasted Pecan Filling

Rich, buttery vanilla cake with ribbons of brown sugar and toasted pecans, this Sour Cream Coffee Cake with Toasted Pecan Filling is a deliciously sweet treat to serve up this fall for brunch, snack or dessert. 

Disclaimer: This post is sponsored in conjunction with #FallFlavors week. I received product samples from sponsor companies to help in the creation of the #FallFlavors recipes. All opinions are mine alone.

Side view of sour cream coffee cake with toasted pecan filling, set on a blue cake stand


It’s fitting that this year’s Fall Flavors Week kicks off today, Labor Day – the unofficial ending of summer and start of fall. Pools are closing despite the heat that frequently continues and in many parts of the country, school is starting up if it hasn’t already.

I have mixed feelings this year. I’m done with summer heat and humidity. I’m looking forward for the routine that back to school usually brings, especially this year when summer has been filled with a chaotic mix of sporadic work days, kids mostly home with nothing planned to keep them busy, and as much friends and family time as we felt was safe.

Overhead shot of Sour Cream Coffee Cake with Toasted Pecan Filling, with lots of streusel topping

But I’m not ready to start virtual elementary school with my kiddos tomorrow. Both this year! (How is it that my baby is starting kindergarten?!) I’m trying to stay optimistic that fall will be better run, better planned and more engaging than the two months we endured during spring…. but even three days before school started, communication was frequent but not substantive, and few of my questions on either administrative processes (how will half days, professional development days, sick days, and weather days work) nor on the education (student assessment? how will work be submitted?) could be answered. 

I know that so many of us venturing down the virtual schooling route are in the same boat, feeling the same uncertainties, having the same questions… but comfort in the masses doesn’t help the total Type A Planner in me.

Overhead view of a slice of Sour Cream Coffee Cake with Toasted Pecan Filling, showing off the cinnamon pecan filling swirled through cake, on a small white square plate with a fork.

There will be a bright side. I’ll have more time with my family and as painful as virtual learning in spring was, I really did enjoy seeing my children grow academically. And maybe, just maybe, I’ll end up with a little extra time to get in the kitchen with them this fall. 

Today’s #FallFlavors kick off recipe would be a great one to start off with. I may make it again. It’s so wonderfully versatile – a great sweet bite to enjoy for breakfast or weekend brunch, afternoon snack with that afternoon pick-me up of coffee or tea, or even after dinner as a lighter dessert. This Sour Cream Coffee Cake with Toasted Pecan Filling is rich in vanilla, cinnamon and pecan flavors. I could have happily doubled the pecan filling and crumble topping or just eaten it with a spoon, it’s so good. This recipe makes a fairly large cake, so it’s great for entertaining or for enjoying all week long. 

Big thanks to Heather from Hezzi-D’s Books and Cooks, Ellen of Family Around the Table, and Christie of A Kitchen Hoor’s Adventures for hosting #FallFlavors week! You’ll want to make sure you read the whole post, as below the recipe are a list of prizes and a Rafflecopter to enter a giveaway, as well as a list of the other fabulous fall recipes being shared today. 

Side view of sour cream coffee cake with toasted pecan filling, set on a blue cake stand. Cake has a slice taken out of it, showing off the pecan swirl

Recipe Notes:

  • All sugars used in this recipe are from our sponsor Dixie Crystals. I’ve been using Dixie Crystals sugar (and that of their other label, Imperial Sugar, exclusively for years. 
  • If you have vanilla paste, use it! It bumps up the vanilla flavor and you have those beautiful vanilla bean seeds sprinkled throughout the cake. If you don’t have vanilla paste, pure vanilla extract will work just as well. I used vanilla paste from our sponsor, Taylor & Colledge.
  • Make Ahead: This cake keeps at room temperature for up to 5 days (which is nice since it takes a bit of time to make!) or can be frozen for up to 3 months. 

Fun Fact: Did you know pecans are a fall produce? They are typically harvested October through December.

Print
Overhead view of a slice of Sour Cream Coffee Cake with Toasted Pecan Filling, showing off the cinnamon pecan filling swirled through cake, on a small white square plate with a fork.

Sour Cream Coffee Cake with Toasted Pecan Filling

Rich, buttery vanilla cake with ribbons of brown sugar and toasted pecans, this Sour Cream Coffee Cake with Toasted Pecan Filling is a deliciously sweet treat to serve up this fall for brunch, snack or dessert. 

Servings 16
Calories 500 kcal
Author Liz

Ingredients

  • 1 Tbs. unsalted butter

Ingredients for the Streusel Topping:

  • 2/3 c. all-purpose flour
  • 1/4 c. toasted pecans coarsely chopped
  • 2 Tbs. granulated sugar
  • 2 Tbs. light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 4 Tbs. unsalted butter melted and cooled

Ingredients for the Toasted Pecan Filling:

  • 1 c. toasted pecans whole or in pieces (see notes)
  • 3 Tbs. granulated sugar
  • 3 Tbs. light brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. Dutch-processed cocoa powder

Ingredients for the Coffee Cake:

  • 1 1/4 c. unsalted butter slightly softened
  • 1 2/3 superfine sugar see notes
  • 4 large eggs
  • 2 tsp. vanilla extract or vanilla paste
  • 3 c. sifted cake flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. table salt
  • 2 c. sour cream

Instructions

Prep:

  1. Ensure a rack is placed in the center of the oven and preheat to 350F.

  2. Use 1 Tbs. of unsalted butter to generously grease a 10-inch tube pan with a removable bottom.

Make the Streusel Topping:

  1. In a medium bowl, combine all ingredients except melted butter until well combined. Add melted butter and stir with a fork or small spatula until evenly moistened and crumbly. Set aside.

Make the Toasted Pecan Filling:

  1. Combine all ingredients in the bowl of a food processor. Pulse about 6 times, until pecans are coarsely chopped and the ingredients are thoroughly combined.

Make the Cake:

  1. With a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until smooth and creamy, 1-2 minutes. Reduce speed to medium-low and slowly add sugar. Scrape down sides of the bowl and with the mixer running on low speed, add eggs - one at a time - and vanilla.

  2. Again, scrape down sides of the bowl. add half of the cake flour, baking powder, baking soda, and salt. Beat on low until combined. With the mixer still running, add sour cream. When sour cream is incorporated, add remaining cake flour. If necessary, scrape down sides of the bowl again and beat a little longer to ensure all ingredients are mixed in.

Assemble and Bake the Cake:

  1. Pour about 2 cups of the cake batter into the greased tube pan, smoothing out with the end of a spatula or butter knife. Sprinkle about 1/2 c. of the toasted pecan filling over the better. Repeat twice - so that you have 3 layers of batter and 3 layers of filling. Top with remaining cake batter.

  2. Insert a butter knife into cake, about 1-inch from the edge of the pan. Insert almost all of the way to the bottom of the pan. Keeping knife in, drag the knife around the pan two times. Remove and if needed, smooth the top again.

  3. Finally, with clean hands gently take small handfuls of the streusel topping and press together slightly. Crumble over top of the cake, repeating until topping is gone and batter is evenly covered with streusel topping.

  4. Bake in preheated oven for 70-75 minutes, until the top of the cake if golden brown and the sides are beginning to pull away from the sides of the pan. A toothpick of skewer inserted into the center of the cake should come out clean.

  5. Remove from oven and allow to cool on a wire rack for 1 hour.

  6. To remove cake from pan, gently lift up the center tube while pushing the removable bottom upward with the opposite hand (if cake is stuck, run a butter knife around edges of pan). To prevent crumble topping from falling off, place a piece of foil on top of cake, punching a whole in the middle to go through tube. Fit foil over cake and invert onto a plate (foil will now be on the bottom). Remove tube. Invert cake onto a cake plate and remove foil.

  7. Allow to cool before covering tightly with plastic wrap or a cake dome. Cake will keep at room temperature for up to 5 days, or can be frozen for up to 3 months.

Recipe Notes

  • Pecans for the filling will be put into a food processor to be coarsely chopped, so there is no need to chop ahead of time. You may use whole pecan halves or pieces.
  • No need to buy superfine sugar specifically for this recipe. Simpy toss granulated sugar (it's slightly more than 1 1:1 ration - use the amount called for in the recipe plus 1-2 Tbs.) in a food processor and process for 1-2 minutes. Measure out sugar and use.

This recipe was adapted from Fine Cooking Issue #96.

Giveaway Info

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

a Rafflecopter giveaway

Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

And Monday Fall Recipes from a few friends

Side view of sour cream coffee cake with toasted pecan filling, set on a blue cake stand. Cake has a slice taken out of it, showing off the pecan swirl

Disclaimer: Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.

2 thoughts on “Sour Cream Coffee Cake with Toasted Pecan Filling”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating