You know those recipes that your family has been making your whole life? This coffee cake is one of them. It’s always been known in my family as “George’s Coffee Cake” even though I’m 95% certain I’m not related to anyone named George.
When my mama and I sat down to add this recipe to our Drop recipe creator a few weeks ago, she decided that it needed re-christened and named it after herself.
The entire recipe comes together in less than ten minutes. The batter is so thick that you’ll wonder how it bakes up into such a dense, moist cake.
The only potentially time-consuming part of the recipe is chopping pecans. I skip the hassle (and expense of buying them pre-chopped) by smashing them in a mortar and pestle.
Don’t worry about getting them too small, though. They’re so soft that they melt right into the cake.
HEATHER'S COFFEE CAKE
If you’ve got a drop scale or any other cooking scale, click over to the the Heather’s Coffee Cake recipe for super easy instructions!
- 9×13″ rectangular or 10″ round baking pan
- 1 large bowl
- 1 small bowl
|Butter, softened||230 g||1 cup|
|White sugar, divided||450 g||2 1/4 cups|
|Sour cream||240 g||1 cup|
|Vanilla extract||6 g||1 1/2 teaspoons|
|Flour||260 g||2 cups|
|Baking soda||5 g||1 teaspoon|
|Pecans, chopped||130 g||1 cup|
|Cinnamon||5 g||2 teaspoon|
- Preheat the oven to 350ºF.
- Prepare your baking pan by coating it with butter.
- Add the butter and 400 g (2 cups) sugar to the large bowl and cream them together.
- Beat in the eggs, one at a time.
- Fold in the sour cream and vanilla.
- In the small bowl, mix together the flour and baking soda.
- Transfer the dry ingredients to the wet ingredients and mix until they’re just combined.
- In the now-empty small bowl, mix together the remaining sugar, the pecans, and the cinnamon.
- Transfer 1/3 of the batter to the baking pan, sprinkle 1/3 of the cinnamon sugar mixture over it, then cover with the remaining batter, then the cinnamon sugar mixture.
- Bake for 55 minutes.