SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
OLD BISQUICK STREUSEL COFFEE CAKE RECIPE
This is what used to be on the Bisquick box. This old recipe is moister and has a better topping (if you like gooey crannies) than the recipe on the box now (2008). For my family this is "Grandma's coffee cake" which she makes by the yard when we are together. It is easy to double (and we often do this) and then cook in two round pans. A doubled recipe can also be cooked in a larger rectangular pan (not sure of the cooking time though - sorry)
Provided by izbeedge
Categories Breads
Time 32m
Yield 1 9 inch coffee cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Grease 9-inch round pan.
- Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
- Stir coffee cake batter ingredients until blended.
- Spread in pan.
- Sprinkle with Cinnamon Streusel.
- Bake 18 to 22 minutes or until golden brown.
- Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
Nutrition Facts : Calories 346.5, Fat 16.8, SaturatedFat 5.6, Cholesterol 50.1, Sodium 594.1, Carbohydrate 44.1, Fiber 1.3, Sugar 20.3, Protein 5.4
SOUR CREAM POUND CAKE
Rich, tender pound cake made with Original Bisquick® mix and sour cream is served with a sweet blueberry sauce and whipped cream - a simple and delectable dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.
Nutrition Facts : Calories 350, Carbohydrate 47 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 410 mg
BISQUICK SOUR CREAM BISCUITS
Easy, childhood favorite. My Mom made these several times a week during my childhood. Makes 12 muffins.
Provided by Vicki in AZ
Categories Breads
Time 17m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350.
- Mix all ingredients together.
- Pour into ungreased muffin cups about 2/3 full.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 196.1, Fat 14.7, SaturatedFat 7.9, Cholesterol 30.7, Sodium 298.8, Carbohydrate 14.1, Fiber 0.5, Sugar 3.2, Protein 2.2
SOUR CREAM COFFEE CAKE
This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.
Provided by CountryLady
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 493.9, Fat 24, SaturatedFat 11.9, Cholesterol 96, Sodium 368.7, Carbohydrate 65.1, Fiber 1.6, Sugar 38.8, Protein 6.5
CLASSIC BISQUICK COFFEE CAKE
Make and share this Classic Bisquick Coffee Cake recipe from Food.com.
Provided by iluvcats in struthe
Categories Breads
Time 33m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Grease 8 x 8 square pan.
- Stir all cake ingredients in medium bowl.
- Spread in pan.
- Mix topping ingredients in a small bowl (cut in butter with a fork).
- Sprinkle topping of cake mixture.
- Bake 18-22 minutes, or til golden.
Nutrition Facts : Calories 509.1, Fat 19.9, SaturatedFat 7.9, Cholesterol 69, Sodium 849.1, Carbohydrate 73.8, Fiber 1.7, Sugar 32.8, Protein 9
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