This tender yellow cake is filled and topped with warm cinnamon sugar. Sour cream offers moisture and richness that is undeniably delicious. Pecans speckled through the fulling add a pleasant texture contrast but can be omitted.
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Ingredients
For the filling
½cup(105g)light brown sugar, packed
⅓cup(34g)chopped pecans, or walnuts
1teaspooncinnamon
For the cake
½cup(113g)unsalted butter, softened
1cup(200g)granulated sugar
2largeeggs, room temperature
1cup(227g)sour cream, at room temperature
2teaspoonsvanilla extract
2cups(260g)all-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
Instructions
Make the filling
Preheat the oven to 325°F. Generously grease a 9-inch square pan; set aside.
Combine the sugar, pecans, and cinnamon in a small bowl; set aside.
Make the cake
Beat the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Beat in the sour cream and vanilla until combined. The batter may look curdled at the point, this is okay.
Sift the flour, baking powder, baking soda, and salt. Add it to the butter mixture and mix just until fully combined. Take care not to over mix.
Using a small offset spatula, spread half the batter evenly into the bottom of the prepared pan.
Sprinkle ⅔ of the filling mixture over the batter. Top with the remaining batter followed by the remaining filling.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Cool on a wire rack for 10 minutes then remove the cake from the pan and cool completely.
Notes
Toasted nuts offer the best flavor. To toast: Bake at 325°F for 10-15 minutes. If you don’t like nuts, just leave them out. The cake will still be delicious!
Greek yogurt can be used instead of sour cream but keep in mind, the texture and richness won’t be the same. Whole milk can also be used but reduce it to ¾ cup.
Try it with a sweet glaze! Mix 1/2 cup powdered sugar with 1-2 teaspoons milk until smooth. Drizzle over warm coffee cake.
Make-ahead tip
Cover tightly and store at room temperature or in the refrigerator for up to 3 days.
Or wrap the completely cooled cake tightly in three layers of plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.