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Pecan Sour Cream Cake Recipe

This tender pecan sour cream cake delivers a rich crumb, buttery crunch, and cozy flavor in every slice. It is easy to make, freezer friendly, and perfect for breakfast or snack time.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 338 kcal

Equipment

  • Mixing bowl
  • whisk
  • Hand mixer
  • 8x8 Baking Pan
  • Spatula,
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter softened
  • 2 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Pecan Streusel

  • 3/4 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
  • Mix in sour cream until smooth and thick.
  • Fold in flour, baking powder, baking soda, and salt just until combined.
  • Combine pecans, brown sugar, flour, cinnamon, and butter until crumbly clusters form.
  • Spread half the batter in pan. Add half the pecan mixture. Repeat with remaining batter and topping.
  • Bake 38 to 40 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm or room temperature.

Notes

For softer texture, remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing layered cake for cleaner pieces. Add walnuts, maple extract, or chocolate chips for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, coffee cake, Ice Cream Cookie, Pecan Sour Cream Cake