Cinnamon Swirl Sour Cream Coffee Cake Food

CINNAMON SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
• In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
• In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
• Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
• Pour half the batter into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don't worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
• Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
• Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!

CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350°.
• Butter and flour the tube pan (10-inch).
• Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
• Scrape down the bowl.
• Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl again.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Add this mixture to the butter mixture in thirds, alternating with the sour cream.
• Beat for 45 seconds after each addition, and begin and end with the flour mixture.
• Pour the batter into the prepared tube pan.
• Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
• Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
• Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
• With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
• Scatter the streusel over the batter in the pan.
• Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
• Remove the pan from the oven to a wire rack to cool for 15 minutes.
• Serve warm or at room temperature.

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

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.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well.
• Add sour cream, mix again.
• In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar.
• Pour half of batter into greased and floured tube pan.
• Sprinkle half of the topping mixture over it.
• Add rest of batter.
• Top with remaining topping mixture.
• Bake in preheated 350 degree oven for 45 minutes.

CINNAMON SOUR CREAM COFFEE CAKE

Steps:

• Combine the walnuts, 1 tsp cinnamon and 2 TB sugar together and set aside.
• Mix the butter, sugar and eggs together until fluffy. Blend in the sour cream.
• Sift the flour, soda and baking powder together. Mix into the creamed mixture and blend well. Add the vanilla.
• Spoon half of the batter into a greased and floured tube or bundt pan. Sprinkle half of the cinnamon mix over the batter (the batter will be thick). Spoon in the remaining batter and top off with the remaining cinnamon mix.
• Place the pan in a COLD oven. Set to 350 degrees, then bake for about 55 mins until a toothpick comes out clean.
• Serve warm or cold.