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Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake

Pecan Sour Cream Coffee Cake

light brown sugar, packed
3/4 cups
all-purpose flour
1 tablespoons
1 1/2 teaspoons
unsalted butter, cold, cut into pieces
3 tablespoons
pecans, chopped
1 cups
unsalted butter, room temperature
8 tablespoons
granulated sugar
1 cups
all-purpose flour, sifted
1 3/4 cups
baking soda
1 teaspoons
baking powder
1 teaspoons
1/4 teaspoons
sour cream
1 cups
golden raisins, optional
1/4 cups


For the Pecan Topping:
¾ cup light brown sugar, packed
1 T. all-purpose flour
1 ½ t. cinnamon
3 T. cold unsalted butter, but into pieces
1 cup chopped pecans, pulsed in the food processor

For the Cake:
8 T. (1 stick) unsalted butter, room temperature
1 cup granulated sugar
4 eggs
1 ¾ cups sifted all-purpose flour
1 t. baking soda
1 t. baking powder
¼ t. salt
1 cup sour cream
¼ cup golden raisins (optional)
Pecan topping, recipe above

Preheat the oven to 350º F. Butter a 9x9-inch cake pan.

For the Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.

For the Cake: Using a hand mixer, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake about 45 minutes or until golden brown. Let cool 10 minutes in the pan. Serve in squares.


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