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Pecan Coffee Cake Recipe

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By The Capper's Farmer Editors | Sep 28, 2018

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Pecan Coffee Cake, made with butter and sour cream, is moist and delicious.
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  • 16 servings



  • 1-1/3 cups granulated sugar, divided
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder


  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and flour two 9-by-5-by-3-inch loaf pans; set aside.
  • In a small bowl, combine 1/3 cup granulated sugar with the brown sugar, cinnamon, and pecans. Set aside.
  • In a large bowl, cream the butter and remaining granulated sugar. Add sour cream, eggs, and vanilla, and beat until smooth. Set aside.
  • In another large bowl, sift together the sifted flour, salt, baking soda, and baking powder. Whisk to blend.
  • Add half of the sifted ingredients to the creamed mixture, and beat to combine. Add the remaining sifted ingredients, and beat until blended.
  • Pour one-quarter of the batter into each of the prepared pans. Sprinkle each with one-quarter of the pecan mixture, then cover with half of the remaining batter, and top with half of the remaining pecan mixture.
  • Bake for 40 minutes, or until a tester inserted in center of cakes comes out clean.

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