• 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy cream
  • 1/3 cup dark corn syrup
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 sticks (1 cup) unsalted butter, divided
  • 2 cups pecan halves (about 8 ounces)
  • 2 large eggs
  • 2/3 cup sour cream
  • Cooking spray


1. Place 1 stick of the unsalted butter in the bowl of a stand mixer and let sit at room temperature until softened. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8 or 9-inch square baking pan with cooking spray. Coarsely chop 2 cups pecan halves. Place on a rimmed baking sheet and bake until fragrant and toasted, about 6 minutes. Set aside to cool. Meanwhile, make the caramel. Melt the remaining 1 stick unsalted butter in a medium saucepan over medium heat. Add 1 cup packed dark brown sugar, 1/3 cup dark corn syrup, and 1/4 cup heavy cream.

2. Stir until the brown sugar melts. Increase the heat to medium-high and bring the mixture to a boil. Boil, stirring constantly, for 1 minute. Immediately pour the caramel into the baking pan. Sprinkle the pecans evenly over the caramel. Place 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground nutmeg in a medium bowl and whisk to combine. Add 1 cup granulated sugar to the bowl of softened butter. Beat with the paddle attachment on medium speed until smooth and creamy, 3 to 4 minutes. Beat in 2 large eggs one at a time, beating well after each addition.

3. Beat in 2/3 cup sour cream and 1 teaspoon vanilla extract. Reduce the mixer speed to low, and beat in the flour mixture in three additions, beating just until evenly combined and a thick batter forms, 2 to 3 minutes. Dollop the batter into the baking pan and spread evenly over the pecans. Bake until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached, 35 to 40 minutes. Place the cake on a wire rack and let cool for about 5 minutes.

4. Run a thin knife around the cake to loosen it from the pan. Invert a large serving platter over the cake. Grasping both the platter and the baking pan (careful, it’s hot!), flip both over in one motion. Remove the pan. If any nuts or syrup remain in the pan, use a spatula to scrape them back onto the cake.
Let the cake cool 5 minutes more for the topping to set. Cut into squares and serve warm. This cake is best served the day it is baked.


Recipe by: The Kitchn

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