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Sour Cream Coffee Cake

This wonderful pecan-crusted coffee cake with swirls of cinnamon and brown sugar is topped off with a drizzle of vanilla icing.
Cook Time 15 minutes
Servings 2 half sheet trays


  • 2 lbs. Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix (94152)
  • 4 cups Pecans, chopped
  • 2 Tbsp. Cinnamon, ground
  • ½ cup Brown sugar
  • cups Sugar, granulated
  • 3 sticks Butter, softened overnight
  • 8 Eggs
  • 3 cups Sour Cream
  • 3 cups Powdered sugar
  • 3 tsp. Vanilla extract
  • ¼ cup Milk


  • Preheat convection oven to 325˚F.
  • Prepare two half sheet pans evenly with non-stick spray.
  • In a small bowl, prepare topping by stirring together pecans, cinnamon, and brown sugar. Set aside.
  • Blend granulated sugar and softened butter together in a stand mixer using a paddle attachment until smooth and creamy. Add eggs, one at a time, and mix until fully incorporated. Add sour cream and blend until smooth.
  • Add 2 lbs. of Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix and blend for 30–60 seconds.
  • Divide batter evenly into two prepared sheet trays. Sprinkle topping mix evenly on tops of both, then swirl a few spots into batter, leaving most on top.
  • Bake 15–20 minutes, until set.
  • While cake is baking, prepare vanilla icing by whisking together the powdered sugar, vanilla extract, and milk until smooth.
  • When cake has cooled, drizzle the icing on top. Cut and serve.


Substitute Products:
  • Pioneer® Western Style Buttermilk Pancake & Waffle Mix (94075 or 94052)