Coffee Cake Sour Cream Pound Cake

Coffee Cake Sour Cream Pound Cake Recipe

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C Barwick


Family loved this one for breakfast, as well as dessert.


★★★★★ 1 vote

12 large servings
45 Min
1 Hr 30 Min


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1/2 c
brown sugar, firmly packed
1/2 c
all purpose flour
1 tsp
ground cinnamon
1/4 c
3/4 c
chopped pecans



1 c
finely chopped pecans
1 c
butter, softened
2 1/2 c
granulated white sugar
large eggs
3 c
all purpose flour
1/4 tsp
baking soda
8 oz
sour cream
2 tsp
pure vanilla extract
1/4 c
brown sugar, firmly packed
1 1/2 tsp
ground cinnamon

How to Make Coffee Cake Sour Cream Pound Cake


  • 1Prepare Pecan Streussel: Combine first 4 ingredients in a bowl until mixture resembles small peas. Stir in 3/4 cup pecans. Set aside.
  • 2Prepare Pound Cake Batter: Preheat oven to 350 degrees. Bake 1 cup finely chopped pecans in a single layer pan 5 to 7 minutes until lightly toasted and fragrant. Cool 20 minutes. Reduce oven temp to 325 degrees.
  • 3Beat butter at medium speed with heavy-duty stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until just blended after each addition.
  • 4Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla.
  • 5Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon in remaining batter over pecan mixture. Sprinkle with Pecan Streussel.
  • 6Bake at 325 degrees for 1 hour 20 minutes to 1 hour 30 minutes or until a long wodden pick inserted in center comes out clean. Cool in pan on wire rack 10 - 15 minutes. Remove from pan to wire rack, and cook completely (about 1 hour).

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About Coffee Cake Sour Cream Pound Cake

Course/Dish: Cakes

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