Simple Gluten Free Kitchen

Sour Cream Pecan Coffee Cake

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I’m re-visiting an old favorite today. This cake was actually one of the first few cake recipes I posted on my blog, (way back in 2011) and I wanted to post it again with some new photos because it’s just that good folks!

 

 

This cake has a wonderful buttery, cinnamon flavor, with the perfect soft and moist/dense texture. And the crunch from the cinnamon sugar pecan crumb on top and in center layer is quite irresistible. I love it for breakfast, dessert, and snack. It’s simply perfect anytime of the day.

Contrary to what the name implies, this sour cream pecan coffee cake recipe doesn’t actually contain coffee. It got its name because it pairs so well alongside a cup of coffee. I made my favorite hand beaten coffee to go with it.

 

 

Baking this cake has two main steps. Firstly, making the cinnamon sugar pecan crumb and second, making the batter. The addition of sour cream makes this cake extra moist and tender, so don’t skip it. But make sure to grease your cake pan well so the cake releases easily and stays together. I baked in a cake tin with a removable bottom. This way, it was very easy to take out of the cake tin and transfer it to a large plate.

 

 

While best served warm, this cake can be made in advance and reheated. No need to refrigerate. It can be stored in an airtight container at room temperature for up to 3-4 days.  Reheat it in an oven, wrapped in foil or in microwave so it is as soft and moist as the day it was baked.

I hope you enjoy this coffee cake recipe. I have made this many times, and the whole family (plus several friends) love it.  This would be a fabulous choice to make it for Christmas morning breakfast.

 

 

Stay safe over the holidays and every day!

 

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Sour Cream Pecan Coffee Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: An 8" cake to feed 6-8 people

A delicious, coffee cake with the perfect soft and moist/dense texture that features a crunchy streusel on the top and in center layer.

Ingredients

    Ingredients for pecan streusel:
  • 1 cup chopped pecans
  • 1/4 cup Gf all-purpose flour
  • 1/4 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 butter, melted
    • Ingredients for sour cream cake:
  • 1 cup (5.35 oz, 152 g)GF all-purpose flour
  • 1/2 cup 2.30 oz , 65 gm sorghum flour
  • 1 cup 3.20 oz, 90 g almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter at room temperature
  • 1 1/2 cup golden brown sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup sour cream at room temp.

Instructions

  1. Preheat the oven to 350 degrees F. Generously grease an 8" ( angel food cake pan) with a removable bottom.
  2. For the streusel, combine the pecans, brown sugar , cinnamon GF all-purpose flour and melted butter. Stir to mix well and set aside.
  3. Combine the gluten free flours, baking powder, baking soda and salt into sifter or fine sieve. Sift into a bowl. Set aside.
  4. In the bowl of a standing mixer fitted with flat beater or in a bowl using a hand mixer beat the butter until soft and creamy about 45 sec.
  5. With the mixer still running slowly add the golden brown sugar. Then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating until very light and fluffy about 5 minutes.
  6. Add eggs one at a time, beating well after each addition. Add sour cream and vanilla and mix well to combine.
  7. Using the mixer on low speed or with a rubber spatula fold in the flour until just combined. Don’t over mix.
  8. Spread half of the batter into the prepared pan. Sprinkle half of the pecan streusel evenly down the center of the batter preventing it from touching the sides of the pan.
  9. Spoon remaining batter on top of the streusel all over. Carefully spread out with a spatula or offset spatula. Sprinkle the remaining streusel on top.
  10. Bake for about 40-45 min or until a toothpick inserted in the thickest part of the cake comes out clean. If you see the cake is getting browned rather quickly, tent it with aluminum foil.
  11. Let cool completely. Run a knife between the cake and the pan, then unmould.
  12. I love to enjoy this cake while its still warm, but it’s also delicious at room temperature!
https://www.simpleglutenfreekitchen.com/2020/12/sour-cream-pecan-coffee-cake.html

 

 

 

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Reader Interactions

Comments

  1. Hi, Malti sent me the link to your stir fried eggplant. When I opened the link the pecan cake came up. Before even going there I wanted to say your cake looks elegant with dusted sugar and pecans.

    Reply

  3. How I would like to see this on the breakfast table. Your cake has a wonderful moist texture and the way you decorated it is awesome. Glad you posted this.

    Reply

  8. I baked this cake today and it turned out really good.
    I used whole wheat all purpose flour.My kids love this cake.

    Reply

  14. Omg, these looks scrumptious , and definitely interesting recipe . Never came across sour cream cake and wondering the taste and texture of sorghum flour to make the cake. We love to have tea time snacks , and this would be perfect, Balvinder! Happy holidays to you and your family!

    Reply

  16. Your cake looks moist and delicious! It’s such a good idea to revisit some of your original posts now that you probably have many new followers since your original posting.

    Reply

  17. What a lovely cake, Balvinder! I have an old recipe I use, too for SC Coffee Cake, it’s quite similar with the exception that it uses wheat flour. This is lovely and I bet completely delightful with a cup of coffee!

    Reply

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