Back to Pecan Sour Cream Cake

Print Options


Card Sizes

Pecan Sour Cream Cake Recipe

Pecan Sour Cream Cake Recipe

There's a surprise inside this tender cake from Rachel Yoder of Middlebury, Indiana: a sweet streusel filling. And the pretty drizzled icing has a pleasing touch of cinnamon instead of the usual vanilla.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD:6 servings


  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 3 eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup ground pecans, toasted
  • 1/2 teaspoon baking soda
  • 3/4 cup sour cream
  • 1/4 cup ground pecans, toasted
  • 4 teaspoons brown sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 teaspoons 2% milk


  • 1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream.
  • 2. Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
  • 3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 6 servings.

Nutritional Facts

1 slice: 549 calories, 27g fat (14g saturated fat), 167mg cholesterol, 309mg sodium, 67g carbohydrate (40g sugars, 1g fiber), 9g protein.

Reviews for Pecan Sour Cream Cake

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.