Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Southern Living December 2006

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Credit: William Dickey; Styling: Buffy Hargett

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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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