Delicious Caramel-Pecan Sour Cream Coffee Cake Recipe

If you’re looking for a coffee cake recipe that will knock your socks off, look no further than this Caramel-Pecan Sour Cream Coffee Cake Recipe. With its buttery moist crumb, tangy sour cream, and crunchy pecan streusel topping, every bite of this cake is a heavenly experience that will have you begging for more.

What sets this recipe apart from the rest is its irresistible caramel pecan flavor profile that adds an extra layer of decadence to an already delicious dessert. The recipe is easy to follow and requires basic pantry ingredients, making it perfect for busy mornings or lazy weekends.

Whether you want to impress your loved ones with a special breakfast treat, or you crave something sweet to pair with your afternoon coffee, this cake is the answer. So gather all the ingredients and get ready to satisfy your sweet tooth with this sinfully delicious Caramel-Pecan Sour Cream Coffee Cake Recipe. Trust me; you won’t regret it!

Why You’ll Love This Recipe

Caramel-Pecan Sour Cream Coffee Cake
Caramel-Pecan Sour Cream Coffee Cake

My dear coffee cake lovers, I have to share with you why you must give this Caramel-Pecan Sour Cream Coffee Cake Recipe a try. First of all, it is utterly irresistible. Picture yourself waking up to the heavenly scent of cinnamon and pecans baking in the oven. Can you think of anything more comforting? The crunchy pecan streusel topping melts on your tongue, while the moist and buttery crumb underneath balances out the sweetness perfectly.

But wait, there’s more! This cake is not just any ordinary coffee cake, it has a luscious layer of gooey caramel pecan filling hidden inside that will make you feel like you’re biting into a sticky bun, but better. The sour cream provides the cake with an unbeatable texture that keeps it irresistibly soft and fluffy. In fact, this cake is so good that it can easily rival any apple cake, pound cake or even cinnamon streusel cake you’ve ever had.

This recipe also offers the perfect balance between sweet and nutty flavors, with brown sugar and caramel chips complementing each other perfectly with every bite. It’s a perfect pairing for your morning cup of joe and makes for an indulgent treat any time of day. Moreover, this recipe is incredibly versatile – use it to impress your friends at brunch or as a comforting dessert for your family dinners.

In conclusion, this Caramel-Pecan Sour Cream Coffee Cake Recipe is simply irresistible for anyone who loves pecans, brown sugar, cinnamon or coffee cake – or simply delicious food! It’s easy to make and even easier to eat too much of. So trust me when I say that once you try this recipe food coma included – you’ll love it too!

Ingredient List


Here are the ingredients you will need to prepare for this caramel-pecan sour cream coffee cake recipe:

  • For the Pecan Streusel:
  • 1 cup pecan pieces
  • 3/4 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 6 tablespoons unsalted butter, melted

  • For the Cake Batter:

  • 1 cup unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

  • For the Caramel Topping:

  • 1/4 cup unsalted butter
  • 1/4 cup milk
  • 1/2 cup brown sugar, packed
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 3/4 cup caramel chips

Note: Be sure to use fresh ingredients and measure the ingredients accurately to get the perfect texture and flavor.

The Recipe How-To

Preheat the Oven to 350°F:

Before we begin, let’s preheat the oven to 350°F. It is important to make sure your oven is hot and ready to go before you start mixing ingredients.

Make the Cinnamon Pecan Streusel Topping:

First, in a small bowl, whisk together 1/3 cup of brown sugar, 1/3 cup of chopped pecans, and 1 tablespoon of cinnamon. Then set aside.

Make the Cake Batter:

Next, in a large bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar using an electric mixer until light and fluffy. Beat in 4 eggs, one at a time. In another large bowl, whisk together 3 cups of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of baking soda. Then gradually add dry ingredients to wet ingredients, alternating with 2/3 cup of milk, until everything is evenly mixed.

Add Sour Cream and Vanilla:

Once mixed, stir in 1 cup of sour cream and 2 teaspoons of vanilla extract. Mix well.

Add Pecan Mixture:

Fold in half of the prepared cinnamon pecan mixture into the batter.

Layer in Bundt Pan:

Then, generously butter a 10-inch bundt pan; pour half the batter into bundt pan, then sprinkle remaining cinnamon pecan mixture over batter layer. Finally, pour remaining batter into bundt pan.

Bake the Pecan Coffee Cake:

Bake for about 50-60 minutes or until the cake springs back when lightly pressed and a cake tester comes out clean when inserted into center.

Cool The Caramel-Pecan Sour Cream Coffee Cake:

Once done, let cool down for about 10 minutes before removing it from pan. Invert onto rack and let cool completely before topping with salted caramel sauce or additional chopped pecans.

Enjoy your delicious Caramel-Pecan Sour Cream Coffee Cake!

Substitutions and Variations

The beauty of this caramel-pecan sour cream coffee cake recipe is that it is versatile enough to allow for plenty of variations and substitutions, so go ahead and have fun experimenting with different ingredients that suit your taste. Here are some ideas:

– Pecans: If you’re not a fan of pecans or simply don’t have any on hand, you can substitute them for walnuts or hazelnuts instead.

– Sugar: Instead of using brown sugar, white sugar can be used as a sweetener, especially if you prefer a lighter flavor profile.

– Flour: To make this coffee cake recipe gluten-free or low carb, replace the all-purpose flour with almond flour, coconut flour, or whole wheat flour.

– Caramel Chips: If you don’t have caramel chips available in your pantry, feel free to substitute with butterscotch chips or chocolate chips.

– Streusel Topping: The cinnamon-pecan streusel topping is one of the highlights of this coffee cake recipe, but if you would like to switch things up, try using oats, maple syrup, or shredded coconut in the streusel mixture for a tasty twist.

– Coffee Cake Variations: While this recipe calls for sour cream as the main dairy ingredient, you could mix things up by replacing it with heavy cream or yogurt for alternate variations such as strawberry-caramel pecan coffee cake recipe.

By trying out some of these substitutions and variations to the caramel-pecan sour cream coffee cake recipe , you will be able to enjoy delicious delights in variants like sticky buns, apple cake or bundt cakes. The combinations are endless – just let your imagination run wild!

Serving and Pairing

A slice of this caramel-pecan sour cream coffee cake pairs perfectly with a warm cup of coffee or tea, making it an ideal choice for a cozy breakfast or a relaxed afternoon snack. This cake is rich, buttery, and moist, with the perfect amount of sweetness and crunch from the cinnamon pecan streusel topping.

For a bit of extra indulgence, consider serving this coffee cake with a dollop of whipped cream or a drizzle of salted caramel sauce. If you’re looking to add some more fruity flavors, try pairing it with some fresh strawberries or raspberries on top.

This cake also makes an elegant dessert option for entertaining guests. Consider serving it with a side of vanilla ice cream or even pairing it with a sweet wine like Moscato or Riesling to balance out the richness of the cake.

Whatever your occasion may be, this caramel-pecan sour cream coffee cake is sure to satisfy your sweet tooth and impress your taste buds!

Make-Ahead, Storing and Reheating

As an experienced barista, I know that folks often appreciate the ability to prepare a dish ahead of time. Luckily, this recipe is perfect for making in advance! The Caramel-Pecan Sour Cream Coffee Cake can easily be baked one day ahead of time and still taste delicious.

To store the coffee cake, let it cool completely before placing it in an airtight container or wrapping it tightly in plastic wrap. You can store it at room temperature for up to three days or in the refrigerator for up to five days. If you need to keep it longer than that, freeze it instead.

When you are ready to reheat the coffee cake, preheat the oven to 350 degrees Fahrenheit and set the cake out to come up to room temperature while the oven warms up. Once the oven has reached 350 degrees, remove any wrapping or container and place the cake on a baking sheet. Bake for around 10 minutes or until warmed through.

To freshen up leftovers, serve a slice warm with pecan pieces and a scoop of vanilla ice cream on top. You can also make the caramel topping ahead of time and warm it up in a saucepan over low heat before pouring it over individual slices.

Whether you’re planning ahead or simply looking to enjoy leftovers later on, this Caramel-Pecan Sour Cream Coffee Cake is sure to be delicious both right out of the oven and reheated later on.

Tips for Perfect Results

If you want to create a perfect caramel-pecan sour cream coffee cake experience, you’ll need to pay attention to some important factors. Here are some tips that will help you achieve excellent results:

Firstly, make sure that all the ingredients are at room temperature before starting. Room temperature ingredients emulsify and blend together better than cold ones, creating a better texture for the cake.

Secondly, do not overmix the batter. Overmixing will cause more gluten to develop and result in a dense texture instead of a soft and tender crumb.

Moreover, when making the streusel topping, be careful not to melt the butter or the brown sugar. You can also add some chopped pecans to enhance the crunch in your cake.

Furthermore, it’s essential not to open the oven door too soon while baking because this can cause the cake to sink in the center or become unevenly cooked. Bake it until a toothpick or cake tester comes out clean from its thickest part.

An additional recommendation is to let your cake cool down in its baking pan for 15-20 minutes before removing it from the pan. This allows for easier removal and helps to preserve its shape.

Finally, if you’re making this recipe ahead of time or storing leftovers, be sure to keep them in an airtight container at room temperature. The cake will stay fresh for up to three days. Reheating individual slices in the microwave for 10-15 seconds can help bring back their buttery moistness.

By following these tips, you’ll be well on your way to achieving a perfectly decadent caramel-pecan sour cream coffee cake that rivals those of even professional bakeries!

Bottom Line

In conclusion, this caramel-pecan sour cream coffee cake recipe is sure to impress your taste buds with its buttery moist texture and layers of delicious flavors. With the right ingredients and careful attention to directions, anyone can whip up this delectable delight in the comfort of their home. Whether you’re a fan of pecans or coffee cake, this recipe has something for everyone to love. Plus, it’s perfect for any occasion as it can be served as a breakfast treat, afternoon snack, or dessert after dinner.

So, next time you’re in the mood for something sweet and indulgent, don’t hesitate to give this recipe a try. You’ll surely fall in love with the combination of caramel pecan and sour cream flavors that melt in your mouth with every bite. Plus, you can even make this ahead of time and store it properly to enjoy again and again.

No matter what variations or substitutions you decide to incorporate into this recipe, one thing remains certain- you won’t be disappointed! So, go ahead and impress your family and friends with your baking skills by making this delicious caramel-pecan sour cream coffee cake today!

Caramel-Pecan Sour Cream Coffee Cake Recipe

Wonderful with your cup of coffee!


  • 1 1/2 cups sugar
  • 1 cup butter, softened
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream


  • 1 1/2 teaspoons cinnamon
  • 1/3 cup brown sugar, firmly packed
  • 1 cup pecans, finely chopped

Caramel Topping

  • 1/2 cup butter
  • 6 tablespoons milk
  • 3/4 cup brown sugar, firmly packed
  • 1 cup pecan pieces, finely chopped
  1. For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
  2. For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
  3. Assembly and Baking: Grease and flour 9×13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
  4. For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
  5. When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.
< 4 Hours, Breads, Broil, Brunch, Fruit, Nuts, Oven
[custom-related-posts title=”Recommended Recipes Just For You” none_text=”None found” order_by=”date” order=”ASC”]