Sour Cream Breakfast Cake Food

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.

SOUR CREAM BREAKFAST CAKE

Steps:

• Mix sugar, margarine and cake mix until blended. Add eggs one at a time, beating well. Add sour cream.
• Pour 1/2 batter into a greased and floured tube or bundt cake pan.
• Mix nuts, brown sugar, and cinnamon together. Sprinkle nut mixture into cake pan. Add remaining batter. Using a knife, swirl the batter gently.
• Bake at 350 for 45 to 55 minutes. Cool 15 minutes and then invert and serve.

SOUR CREAM WALNUT BREAKFAST CAKE

Steps:

• First, prepare the cinnamon-walnut filling for the cake.
• Do to so, in a small bowl, cream together the sugar, cinnamon and walnuts. Your filling is now ready. Keep aside and proceed.
• Grease a lightly floured 10 inch bundt pan or tube pan with a capacity of 10-12 cups.
• Preheat oven to 350°F.
• In a medium bowl, mix both the flours, salt, baking soda and baking powder together and keep aside.
• In a large bowl, cream together the 3/4 cup butter with both the sugars until light and fluffy.
• Blend in the vanilla essence.
• In a separate bowl, beat eggs one at a time until light and fluffy.
• Add the beaten egg mixture, slowly to the creamed butter-sugar mixture and mix well to combine.
• Add the flour mixture to the creamed mixture alternating with sour cream or yoghurt, mixing to blend well after each addition.
• Spoon about 2 tbsps. of the Cinnamon-Walnut filling on the bottom of the well greased pan.
• Spoon in half of the batter in the greased pan.
• Sprinkle evenly with about half of the remaining filling.
• Dot with 1 tablespoons of the cold butter pieces.
• Add the remaining batter.
• Sprinkle with the remaining filling.
• Dot with the remaining butter.
• Bake until the cake tests done {i.e. when a knife is inserted in the middle of the cake, it should come out clean}.
• Let the cake stand in the pan on a wire rack for about 10 minutes.
• Invert pan to release the cake.
• Dust the top part of the cake with confectioner's sugar before serving.
• Bon Appetite!

MAKE-AHEAD SOUR CREAM COFFEE CAKE

Steps:

• Grease and flour a 9x13-inch baking pan.
• Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
• Beat eggs and sour cream into butter mixture until smooth.
• Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
• Pour the batter into the prepared baking dish.
• Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
• Cover the baking dish with plastic wrap and chill 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.