Photo: William Dickey; Styling: Buffy Hargett
Prep Time
15 Mins
Cook Time
30 Mins
Makes 12 servings

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

How to Make It

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.

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.

Ratings & Reviews

Easy to make and everyone loves it!

September 01, 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's Review

January 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's Review

November 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's Review

November 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!