Brown Sugar-Pecan Coffee Cake

Name: Brown Sugar-Pecan Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups firmly packed light brown sugar; ¾ cup butter, cubed; 1 cup sour cream; 1 large egg, lightly beaten; 1 teaspoon baking soda; 3 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1 cup chopped pecans

4 Ratings
4 Reviews

This sweet brown sugar-pecan coffee cake is the perfect addition to any holiday brunch spread.

Recipe by Southern Living December 2006

Gallery

Credit: William Dickey; Styling: Buffy Hargett

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Yield:

Makes 12 servings

Ingredients

2 cups all-purpose flour
2 cups firmly packed light brown sugar
¾ cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 teaspoon baking soda
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup chopped pecans

Directions

Step 1
Stir together flour and brown sugar in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.

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Step 2
Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
Step 3
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

Chef's Notes

We added pecans to Beth's original recipe; it's delicious either way.

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boatdrinkqueen1

08/31/2015

My family and friends love this recipe! I have made this coffeecake several times over the past five years and every time, it turns out beautifully. Moist and delicious!

cuppycakegirl

01/04/2012

I made this into two loaf pans rather than one 13x9. The cooking time turned into 55 minutes which any loaf typically does. The only complaints I heard was that there wasn't enough "cake" in the coffee cake and that it might be a little too sweet. Still think it was a good recipe. :)

LisaGvlSC

11/09/2010

I found this coffee cake to be very, very dry. Wouldn't make again unless I attempted to change it to make it more moist.

eFLATT28

11/18/2008

I am a seventeen year old amatuer baker, and I made this coffee cake for my mother to take to her office for a brunch. Everyone loved it -- she just asked me to email her the recipe for her to share! The only change I made was to add a teaspoon of vanilla, and it cooked it almost exactly 25 minutes for me (a tiny bit over). Great recipe!

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