Company is coming; company is coming!!! Not really, but this Cinnamon Pecan Coffee Cake is one to keep just for that; company. But don’t put it too far back in your recipe box, it’s also a great cake to have around for the weekend, just in case you need a nibble or someone stops by the house. This particular cake took a trek across the Mississippi and shared with my daughter’s co-workers. Lucky ducks!
Coffee Cakes have evolved over the years just like cakes in general, and have existed since biblical times. Now, think about what they had available when it comes flavoring and enhancing a cake. The list probably included: dates, nuts, various berries and even honey. With my imagination, the picture of women grinding ingredients by hand and baking coffee cakes is very vivid. How about you?
I have My German Heritage To Thank
It was sometime during the 17th century that the Germans, specifically the Danish, that introduced varieties of coffee cake. They are responsible for the idea of serving a sweet and yeast like bread while drinking coffee. There you have it. My German heritage totally explains my love for bread, yeast, and cakes. And don’t forget coffee.
I’m putting it out there front and center; this recipe has sour cream. Not just one cup of sour cream, but 2. Now, this is not the first recipe I’ve posted with sour cream, actually the third. So, I guess you could say that I do have a relationship with sour cream. Here’s what sour cream can do for a recipe:
- Sour cream contains fat, and the acid can tenderize the gluten in the batter.
- Sour cream can combat the sweetness when used with a box mix.
- Sour cream can flatten a recipe giving it a heavier consistency.
- Sour cream gives a recipe a rich and distinctive taste.
- Sour cream makes a recipe moist.
If you are concerned about the fat content of sour cream, you could use greek yogurt.
The batter is layered with the cinnamon, sugars, and pecan mixture in-between and on top. The hardest part for me is separating the batter in half. It’s hard to gauge 1/2, and you can see by the featured picture with the sliced pieces, it’s not perfect.
I’m sure I don’t have to tell you how fabulous this recipe smells when baking. It’s easy to make and would also be good with afternoon tea. Invite some friends in and try it out. Do you have a favorite recipe to make when you have out of town guests? My peeps look forward to my cinnamon rolls and bread, but that doesn’t mean I couldn’t change things up and confuse them a bit.
Please consider pinning the picture below. Thanks for the share!
Thanks so much for stopping by, Rose
Cakes With Sour Cream
- 1 stick of butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups sour cream
- 1 teaspoon vanilla
- ⅓ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon cinnamon
- 1 cup chopped nuts
- Preheat oven to 350 degrees F.
- Mix topping and set to the side.
- Sift together the dry ingredients.
- Cream butter and sugar with electric mixer.
- Add eggs and beat well.
- Add dry ingredients to creamed mixture alternately with sour cream.
- Stir in the vanilla.
- Pour half of the batter into a greased 9 X 13 pan. Sprinkle with have of the topping mixture.
- Pour remaining batter, spread and add remaining topping.
- Bake at 350 degrees F. for 35-40 minutes.