Pecan Sour Cream Coffee Cake

Recipe View Preheat oven to 350°F (175°C). (5 minutes)

Recipe View Lightly butter or grease an 8x10-inch baking dish. (2 minutes)

Recipe View Prepare the Pecan Crumb Topping: In a medium bowl, combine pecans, granulated sugar, brown sugar, melted butter, cinnamon, and salt. Mix until evenly coated. (5 minutes)

Recipe View Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. (3 minutes)

Recipe View In a large bowl, cream together granulated sugar and softened butter until light and fluffy using a spatula. Beat in eggs one at a time, then stir in sour cream and vanilla extract until combined. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Spread half of the cake batter into the prepared baking dish. Sprinkle with half of the pecan crumb topping. Gently spoon the remaining batter over the topping, then sprinkle with the remaining topping. Lightly press the topping into the batter. (8 minutes)

Recipe View Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (30-35 minutes)

Recipe View Let cool slightly before serving. (15 minutes)