Mini Sour Cream Pecan Streusel Loaves

Hi my dear subscribers!!  I hope everyone is doing great and enjoying the beginning of a new week 🙂  My kids are now grown and living in different cities in Florida, but this time of year always makes me think of all things back to school.  I still get a little choked up when I go into a drug or grocery store and see all the back to school supplies….makes me miss my kids being home again… If you are lucky enough to still have your kids at home with you…enjoy each minute.  Time goes by way too quickly..

One of my favorite stores, Williams Sonoma, had a great sale recently on all their bakeware!! As if my cabinets aren’t already full enough, I just had to have a few pieces to add to my collection. 🙂  I love their GoldTouch bakeware because it is truly non- stick. If you are like me, you have had way too many baking fails when your desserts won’t come out of the pan!!  These pieces are really wonderful, and come in all shapes and sizes.  I ended up buying a multi mini loaf pan, among other goodies, and decided to create something so I could use my new pan right away 🙂

I just love baked goods made with sour cream…and anything with cinnamon and pecans, too!  This recipe is an old family recipe that I have always made in a tube pan. It was so fun to make the cakes in a mini loaf pan, so everyone could have their very own treat. I wrapped up several of them and gave them to friends and family, too!!  If you don’t have the mini loaf pan, you can certainly make this cake in a tube pan!!  I hope you love it as much as I do!!

Gather all of your ingredients and make sure your cold ones are at room temperature!

I could eat this batter all by itself 🙂

These pans are the perfect size for an individual treat!

The yummy streusel topping!

A middle layer of pecan streusel and lots on the top too!

So pretty, they deserve their own close up 🙂

Drizzled with a delicious cream glaze.

They really do taste as good as they look 🙂

Mini Sour Cream Pecan Streusel Loaves

Makes: 10 mini loaves or 1 tube pan Prep time: 45 minutes Bake time: 22 to 1 hour depending on the pan



1 cup brown sugar

1 cup chopped pecans

1 tablespoon cinnamon


1/2 cup unsalted butter, softened

4 cups confectioners sugar

2 teaspoons vanilla

5-10 tablespoons half and half, (more if needed to achieve the desired consistency)


3/4 cup unsalted softened butter

1 and 1/2 cups granulated sugar

3 eggs

2 teaspoons vanilla

1 and 1/2 cups full fat sour cream

1/2 teaspoon salt

1 and 1/2 teaspoon baking powder

1 and 1/2 teaspoon baking soda

3 cups all purpose flour


Heat your oven to 350 degrees.  Grease your mini loaf pan or your tube pan. Dust with flour if either isn’t non stick!

Mix all filling ingredients together in a medium sized bowl. Set aside.

In your stand mixer bowl with a paddle attachment, beat butter and sugar until light and fluffy.  Add the eggs, one at a time, vanilla and sour cream.  Add the salt, baking powder, and baking soda and mix until combined.  Add in the flour and mix just until combined, being careful not to over mix.

If using a mini loaf pan with 8 wells, use an ice cream scooper to scoop out the batter. Smooth with an offset spatula.  Place a heaping tablespoon of the filling over the batter. Use another scoop of the batter and smooth it out.  Sprinkle another tablespoon of the streusel over the top. You will have two layers of filling.

If you are using a tube pan, place 1/3 of the batter in the pan.  Sprinkle 1/3 of the filling over the top.  Repeat this two more times, ending with the streusel topping.

If you are using the mini loaf pans, bake the loaves for 10 minutes and rotate the pan.  Bake another 10 to 15 minutes, depending on your oven.  Be careful not to over bake these.

If you are using a tube pan.  Bake the cake for 50 minutes to an hour.  The cake should be done in the middle and spring back when finished.

Cool either the loaves or cake in the pan for 10 minutes and take out to cool on a rack.

Make the glaze by beating all glaze ingredients together. You may add more half and half to get the desired drizzling consistency.

When the cake or loaves are completely cool, drizzle the glaze over the top.

These cakes get stale quickly, so after the second day, wrap in wax paper and foil and freeze for up to a month.

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