This Sour Cream Coffee Cake is a simple cake made with sour cream and yogurt with a pecan brown sugar crumble. Perfect with a good cup of coffee any morning.
I love coffee cakes. They’re so easy to make and well I just love to have a slice with a good cup of hot coffee. It’s one of my small pleasures in life. It’s the little things in life that really matter. Interestingly enough I am not crazy about coffee, although I have one every morning. I only started drinking coffee when I was in college but continued to do so even though I am not crazy about the taste. I think I started drinking it because I thought it would make me look cool but then I stuck to this habit. Although I’m not crazy about coffee alone, I do love a cup with a piece of coffee cake, the cake taste masks the bitter taste of the coffee so it’s all good.
I do think I like caffeine in general though, because I love all sort of teas and colas. Speaking of which this coffee cake would be great with a hot cup of tea as well.
This is a delicious classic sour cream coffee cake with cinnamon, brown sugar and pecan crumble. I love to make this on the weekend, and it’s super easy to make. I love to sit on the deck and just enjoy a nice slice of coffee cake while drinking a good cup of coffee. I also reduce the sugar in this recipe, because I don’t like my coffee cake too sweet but feel free to add more if you wish to.
I usually make this cake in a bundt cake pan just because it looks prettier but you could use any cake pan you wish. I think this cake is quite versatile too. If you wanted you could try making it with blueberries or cranberries and skip the pecan crumb mixture. I think next time I will try that.
Now because I don’t like plain cake and I have to drown it in some kind of icing or something I drizzled lots of caramel sauce over mine. That’s just how I roll.
Preheat oven to 350F degrees.
In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and yogurt and mix well.
In another bowl, mix the flour with the baking soda and baking powder. Add the flour mixture to the mixer and mix everything well.
In a small bowl mix the chopped pecans with the brown sugar and cinnamon.
Place half the batter in a bundt pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble.
Bake for 45 minutes. Let it cool for about 15 min before removing from bundt pan.
Serve with love.