Peachy Sour Cream Coffee Cake Food

CLASSIC SOUR CREAM COFFEE CAKE

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

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.

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.

SOUR CREAM COFFEE CAKE WITH PEACH PRESERVES AND LEMON GLAZE

Steps:

• For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir 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.
• For the cake: 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 together the butter and granulated sugar 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 half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. 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; invert back onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

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.

PEACHES AND CREAM COFFEE CAKE

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
• In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
• Roll or pat dough into 12x8-inch rectangle. Place on cookie sheet. Spread cream cheese filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.

CREAMY PEACH COFFEE CAKE

Steps:

• In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan., In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. , Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
• Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
• Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
• Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

PEACH-SOUR CREAM COFFEE CAKE

Steps:

• Mix together streusel ingredients and set aside.
• In a mixing bowl, cream shortening and sugar until fluffy.
• Beat in eggs.
• Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
• Beat until smooth.
• Pour half the batter into a 9-inch springform pan.
• Sprinkle with 1 cup streusel.
• Top with remaining batter.
• Sprinkle with 1/2 cup streusel.
• Bake at 350 degrees for 30 minutes.
• Place peaches on top of cake; sprinkle with remaining streusel.
• Bake for 30-40 minutes or until cake tests done.
• Let cake cool for 10 minutes.
• Run knife around edges to loosen and remove sides of pan.

PEACHY SOUR CREAM COFFEE CAKE

Steps:

• In a small bowl, combine the pecans, sugars and cinnamon; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. , Pour half the batter into a greased 10-in. tube pan with removable bottom. Sprinkle with 1 cup of the pecan mixture. Top with remaining batter and 1/2 cup pecan mixture. Bake at 350° for 30 minutes., Arrange peaches over cake; sprinkle with remaining pecan mixture. Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Just before serving, carefully remove cake from pan bottom. Store in the refrigerator.

PEACH COFFEE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
• In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

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.

PEACHES AND CREAM COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F.
• In ungreased 8-9 inch cake pan, melt butter in oven; stir in preserves.
• Separate dough into 10 biscuits; cut each into 4 pieces.
• Arrange bicuits pieces over preserves.
• Combine topping and cinnamon; spread over biscuits.
• Bake for 25-30 minutes until deep gold brown.
• Immediately invert onto serving plate.
• Serve warm.

PEACH COFFEE CAKE (SWEET DOUGH)

Steps:

• This dough is a basic sweet dough. I use it for cinnamon rolls and monkey bread, as well. Combine the milk, yeast, and sugar in a mixing bowl. Let stand for 2 minutes to proof the yeast. Add the egg, butter, nutmeg, salt, and half of the flour. Mix until smooth, then beat for 2 minutes. Stir in enough of the remaining flour to make a soft dough.
• Turn dough onto floured surface and knead just enough to smooth the dough and thoroughly combine ingredients. Kneading makes gluten, so don't overdo it, or you'll lose tenderness. Place in a greased bowl, cover and let rise until doubled, about 1 1/2 hours.
• To assemble, punch the dough down, and divide in half. Roll the dough into discs and spread into the greased pans. Cover and let rise in the pan until doubled, about 1 1/2 hours. Meanwhile, mix the sugars and cinnamon in a bowl. Canned peach slices are usually too thick. Slice them as necessary to get reasonably thin pieces, about 1/2 inch.
• When the cakes are risen, brush the dough with melted butter, and sprinkle with a mixture of sugars and cinnamon. Spread peaches over the top, covering as much dough as possible, and then sprinkle again with the sugar and cinnamon mix. You want a good, thick coating of sugar, to glaze the top.
• Bake in a 350-degree Fahrenheit oven for 20-25 minutes. The coffee cakes should be golden around the edges, but somewhat pasty where risen between the peach slices. Let cool for at least 15 minutes.

PEACH COBBLER COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
• Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
• Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
• Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
• Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
• Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
• Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
• Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.

5 LAYER PEACH COBBLER COFFEE CAKE!

Steps:

• Preheat oven to 350°; grease a 13x9-inch baking pan.
• Stir together all filling ingredients in medium bowl and set aside for now.
• Combine all topping ingredients in medium bowl until it resembles coarse crumbs; set aside.
• Combine the sugar and 1 cup butter in a large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy (2-3 minutes).
• Add eggs, the sour cream and vanilla extract.
• Continue beating, scraping bowl often, until well mixed (1 or 2 minutes).
• Add all the remaining coffee cake ingredients.
• Continue beating and scraping the bowl often, until smooth (1-2 minutes).
• Spread half the batter into pan.
• Spread peach filling over batter.
• Drop spoonfuls of remaining batter over filling (do not spread).
• Sprinkle with topping.
• Bake 60-70 minutes or until toothpick in center comes out clean.
• Cool 15 minutes.
• Stir together powdered sugar and enough milk in small bowl for glazing consistency.
• Drizzle over the cooled coffee cake.

SOUR CREAM COFFEECAKE

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.

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.