Cinnamon Pecan Sour Cream Coffee Cake

Cinnamon Pecan Sour Cream Coffee Cake

Ingredients (for BB-CEC20):

  • 1 cup melted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt


  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup pecans, chopped

1. Make sure the kneading blades are properly attached. Precisely measure the ingredients and add to the baking pan in the order listed, except for the topping.

2. Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. For BBCC-X20/BB-CEC20 models, select the CAKE course and MEDIUM crust setting. For BB-PAC20 model, select the HOME MADE course and set to the following cycle time: Preheat OFF, Knead 24min, Turn OFF all Rise cycles, BAKE 1:20min, for a total of 1:44. Press START.

3. Prepare the topping by mixing everything in a bowl and set aside.

4. When mixing (kneading cycle) completes (approx. 24 minutes), open the lid and carefully scrape off any flour that may be left on the side of the pan with a rubber spatula. Close the lid. 1 hour before completion time, sprinkle the topping on batter (cake will have risen by this time).

5. Bake until complete. Cool slightly before removing.


Recipe courtesy of Zojirushi America Corporation




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