Anns Sour Cream Coffee Cake Recipe 475 Food

SOUR CREAM COFFEE CAKE

Steps:

• Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
• Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
• Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

MOIST SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
• Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
• Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

ANN'S SOUR CREAM COFFEE CAKE RECIPE - (4.7/5)

Steps:

• Preheat Oven 350 degrees Cream in mixer Butter, Sugar then add eggs Add to mixer Flour, alternating with Sour Cream, than add Vanilla, Baking Powder and Baking Soda In separate bowl, combine filling ingredients Pour half of Cake batter in greased and floured bunt pan. Add around the filling mix than pour in rest of batter. Bake for 1+ hours or when tooth pick is clean.

SOUR CREAM COFFEE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
• Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
• For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
• Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
• For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.

CHOCOLATE SOUR CREAM COFFEE CAKE

Steps:

• Cream together the butter and sugar.
• Add eggs one-at-a-time.
• Gradually add the flour, baking powder, baking soda and salt.
• When dry ingredients are completely blended, add the sour cream& vanilla.
• Fold in the chocolate bits.
• Prepare streusal by mixing all ingredients together.
• Pour 1/2 of the batter into prepared loaf or tube pan.
• Top with 1/2 of the streusal.
• Add remaining batter on top of streusal.
• Top with with remaining streusal.
• Bake for one (1) hour at 350 degrees.

SOUR CREAM COFFEE CAKE

Steps:

• NUT TOPPING----------------.
• Mix all ingredients together in a small bowl; set aside.
• BATTER----------------.
• Preheat oven to 350 degrees.
• Cream butter and sugar thoroughly in a large mixing bowl.
• Beat in eggs, one at a time; add vanilla.
• Sift flour with baking powder, baking soda, and salt.
• Add to creamed mixture, alternating with sour cream.
• Pur half of batter into a greased 10 3/4 x 7 x 1 1/2-inch baking pan.
• Sprinkle with half of nut topping; add remaining batter and sprinkle with remaining nut topping.
• Bake 45 minutes or until cake tester or toothpick inserted in center of cake comes out clean.

SOUR CREAM COFFEE CAKE

Steps:

• Prepare the topping first and set aside.
• Preheat oven to 350°.
• Grease and flour tube or bundt pan (I just spray with Pam).
• Sift dry ingredients and set aside.
• Combine butter and sugar.
• Add eggs and vanilla.
• Beat well.
• Stir in dry ingredients.
• Fold in sour cream.
• Pour 1/2 batter in pan; top with 1/2 topping.
• Pour remaining batter in pan and top with rest of topping.
• Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

SOUR CREAM COFFEE CAKE

Steps:

• Cream butter with sugar in a large bowl& beat until light.
• Beat in eggs one at a time.
• Add vanilla.
• Sift together flour, baking powder& soda in a medium bowl.
• Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour.
• Spoon half the batter into a buttered 8 inch baking dish.
• Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter.
• Top with remaining batter& sprinkle with rest of the brown sugar mixture.
• Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean.
• Let cool at least 10 minutes before serving.

QUICK SOUR CREAM COFFEE CAKE

Steps:

• Prepare streusel topping:.
• With fork, combine flour, butter and sugar till crumbly.
• Add cinnamon. Set aside.
• Coffee Cake:.
• Preheat oven to 350.
• Combine flour, sugar, baking powder, baking soda and salt.
• Combine sour cream and eggs. Beat well.
• Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough.
• Spread in a lightly oiled 9x9 pan.
• Sprinkle with streusel (and nuts if desired).
• Bake about 30-40 minutes at 350, or till tester comes out clean.