CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
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.
MIMI'S SOUR CREAM COFFEE CAKE
This is a yummy coffee cake if you like a cinnamon one with a crumb topping. This bakes in a 9x13 pan or one bread pan. If you want to you may double the recipe and make two bread pans. If you do it in a bread pan, it may take a little longer to bake. The instructions are for a 9x13. I usually double it and bake it in two bread pans. One to eat and one for the freezer.
Provided by Mimi in Maine
Categories Breads
Time 50m
Yield 12 pieces
Number Of Ingredients 12
Steps:
- Cream the butter and sugar till light and fluffy.
- Add the eggs.
- Add the rest of the ingredients and beat till light and fluffy.
- Grease a 9x13 pan and spread one-half of the mixture in the bottom (see note below).
- Add half of the topping.
- Add the rest of the batter and spread carefully.
- Sprinkle the rest of the topping on top.
- Bake 350 degrees for about 25-30 minutes----for two bread pans you will need more time---about 30-40 minutes.
- NOTE: If you do it in a bread pan, put one-third of the batter in the bottom of the pan, then one-third of the cinnamon mixture and so on until you have three layers. Yummmmy!
Nutrition Facts : Calories 311.4, Fat 15.9, SaturatedFat 8, Cholesterol 64, Sodium 260.5, Carbohydrate 38.6, Fiber 1, Sugar 21.1, Protein 4.6
SOUR CREAM COFFEE CAKE
Wonderfully rich and overwhelmingly addictive! From Gourmet. Special equipment: a 10-cup bundt pan (10 inches in diameter)
Provided by Bev I Am
Categories Breads
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Generously butter bundt pan and dust with flour, knocking out excess.
- Whisk together flour, baking soda, salt, and baking powder in a bowl.
- Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped.
- Add melted butter and pulse once to combine.
- Beat together remaining 1 1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld.
- Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more in a standing mixer or 4 minutes more with a handheld.
- Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined.
- Sprinkle half of nut mixture evenly in bottom of bundt pan.
- Spoon half of batter over nuts and smooth with a rubber spatula.
- Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top.
- Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes.
- Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges.
- Place rack on top of pan, then flip to invert cake onto rack.
- Cool completely.
Nutrition Facts : Calories 591.4, Fat 37.3, SaturatedFat 17.8, Cholesterol 118.9, Sodium 454.7, Carbohydrate 59, Fiber 2.1, Sugar 31.9, Protein 8.2
MIMI'S SOUR CREAM TWISTS
I make these anytime of the year, but was a tradition with my granddaughter that we take them to Easter Sunrise Service breakfast. Everyone loves them. If you don't overbake them, they are soft and tender and delicious with an icing. You'll make them again and again.
Provided by Mimi in Maine
Categories Yeast Breads
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat sour cream to lukewarm and cool some.
- Mix yeast and 1/4 cup warm water to proof.
- Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
- Gradually add the other 2 cups flour--mixing well.
- Rise once till doubled.
- On a floured board roll into a 6"x24" rectangle.
- Brush with the second 2 tablespoons soft butter.
- Mix the filling together and spread over half of the rectangle.
- Fold over the other half of the dough--lengthwise.
- Cut 24 1" strips.
- Twist and place on a greased sheet.
- Let rise till doubled.
- Bake at 375 degrees for 12-15 minutes, but don't overbake.
- Remove from baking sheet and drizzle glaze over them.
MOIST SOUR CREAM COFFEE CAKE
Impress guests with this Moist Sour Cream Coffee Cake recipe. This Moist Sour Cream Coffee Cake made with cinnamon, chopped pecans, sour cream and brown sugar is sure to be your most-requested treat recipe yet!
Provided by My Food and Family
Categories Home
Time 1h
Yield 24 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8604 g, Sugar 0 g, Protein 2 g
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