CLASSIC SOUR CREAM COFFEE CAKE
Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
- In small bowl, mix all Filling ingredients; set aside.
- In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
- Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
- Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
- Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.
Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g
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.
SOUR CREAM COFFEE CAKE
Easy Sour Cream Coffee Cake with a layer of gooey cinnamon filling and streusel topping. It's easy and just right for brunch or weekend house guests!
Provided by Lucy
Categories Breakfast
Time 1h30m
Number Of Ingredients 19
Steps:
- Preheat oven to 350.
- Butter a 9-inch springform pan or a bundt pan. In stand mixer or using hand mixer, cream 2 sticks of butter. Add 1 cup of granulated sugar and 1/2 cup of brown sugar. Mix well until creamy. Add 2 eggs and mix well.
- In a separate bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture alternately with sour cream. Mix until all is well blended. Stir in vanilla.
- Pour half the batter into the prepared pan.
Nutrition Facts : ServingSize 12 servings, Calories 597 kcal, Carbohydrate 86 g, Protein 5 g, SaturatedFat 16 g, Cholesterol 95 mg, Sodium 240 mg, Fiber 1 g, Sugar 57 g
SOUR CREAM COFFEE CAKE
This can literally be thrown together at the last minute. I couldn't tell you how many times I have made this cake but there is never a crumb left. Great for a get together for coffee and a chat.
Provided by bert2421
Categories Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the topping first and set aside.
- Preheat oven to 350°.
- Grease and flour tube or bundt pan (I just spray with Pam).
- Sift dry ingredients and set aside.
- Combine butter and sugar.
- Add eggs and vanilla.
- Beat well.
- Stir in dry ingredients.
- Fold in sour cream.
- Pour 1/2 batter in pan; top with 1/2 topping.
- Pour remaining batter in pan and top with rest of topping.
- Bake 45-50 minutes or until toothpick inserted in cake comes out clean.
SOUR CREAM STREUSEL COFFEE CAKE RECIPE
This is my FAVORITE recipe for Sour Cream Coffee Cake! My main complaint with Coffee Cake is that there is usually too much cake, not enough streusel. This recipe gives you the max amount of streusel without ruining the light fluffiness of the cake! A vanilla drizzle finishes it off for the perfect cake-for-breakfast situation.
Provided by Karen
Categories Dessert
Time 1h5m
Number Of Ingredients 21
Steps:
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
- Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
- For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
- Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
- Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
- In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
- Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
- Spread another 2 cups batter on top and spread it around as best you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
- Bake the cake at 350 for 25 minutes.
- Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
- Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
- Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
- Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
- Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Nutrition Facts : ServingSize 1 slice, Calories 553 kcal, Fat 29 g, SaturatedFat 18 g, Cholesterol 114 mg, Sodium 700 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 35 g, Protein 6 g, TransFat 1 g, UnsaturatedFat 9 g
SOUR CREAM BUNDT COFFEE CAKE
This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together-your guests will thank you. -Kathleen Larimer, Dayton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 333 calories, Fat 18g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM COFFEE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
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
This is a great coffee cake for any time of day!
Provided by K. Beth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g
SOUR CREAM COFFEE CAKE RECIPE
Quick and easy Sour Cream Coffee Cake recipe that uses basic ingredients from your pantry. Baked in a bundt pan, it's enough to feed a crowd for breakfast!
Provided by Ann Drake
Categories Breakfast
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Spray 10 in. bundt pan with non-stick baking spray.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In a small bowl mix together brown sugar, cinnamon, flour and pecans.
- In the bowl of a standing mixer blend butter and sugar until fluffy.
- Add eggs one at a time mixing well between additions.
- Add flour mixture and sour cream alternating additions beginning and ending with flour mixture. Scrape sides well.
- Spoon half the batter in the bundt pan. Sprinkle brown sugar mixture over batter. Top with remaining batter.
- Bake for 50 - 60 min. until pick inserted in center comes out clean.
- Cool in pan 5 minutes.
- Turn out onto cooling rack and dust with powdered sugar.
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
SOUR CREAM COFFEE CAKE
Buttery, moist Sour Cream Coffee Cake, swirled and topped with a cinnamon pecan streusel topping and drizzled with sweet vanilla sour cream glaze, this is how every morning should start, don't you think? This Old Fashioned Coffee Cake was grandmother's favorite to make, and always brought smiles to everyone who was able to enjoy it.
Provided by Michaela Kenkel
Time 55m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. and grease a bundt pan, set aside.
- With a mixer, cream together butter, sugar and sour cream until fluffy.
- Mix in beaten eggs and vanilla until combined.
- Sift together flour, baking soda, baking powder and salt, and add to wet mixture, beating well.
- Toss the ingredients for the Cinnamon Nut Streusel together and add 1/3 of the mixture to the prepared bundt pan. Top with 1/3 of the cake batter, and continue to alternate batter and streusel mixture, ending with batter.
- Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in cake pan for a few minutes before inverting onto a plate to cool the rest of the way.
- Enjoy as is, or glaze with sour cream glaze, by mixing the glaze ingredients together until they are the desired thickness, and spooning over the cooled cake.
Nutrition Facts : Calories 475 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 316 milligrams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
INA GARTEN'S SOUR-CREAM COFFEE CAKE RECIPE FOR BEGINNERS IS COMFORT FOOD AT ITS SWEETEST
Ina Garten shared a fluffy sour-cream coffee cake recipe for beginners, and the cinnamon brown sugar streusel on top has us looking forward to breakfast.
Provided by Chanel Vargas
Categories Cake, Desserts
Time 1h10m
Yield Serves 8 to 10 people
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F.
- Grease and flour a 10-inch tube (bundt cake) pan.
- Using an electric mixer, cream the butter and sugar in a large bowl for 4 to 5 minutes, or until light and fluffy.
- Beat in the eggs one at a time before adding in the vanilla and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Mixing at a low setting, add the flour mixture to the batter until just combined. To make sure the batter is well mixed, fold the mixture gently with a spatula until any remaining clumps are gone.
- For the streusel, add the brown sugar, flour, cinnamon, salt, and butter into a large bowl. Pinch the ingredients together with your fingers until they form a loose crumble. Using a spatula, mix in the walnuts.
- Spoon half of the cake batter into the greased and floured pan and spread it out with a butter knife.
- Sprinkle the batter with 3/4 cups of the streusel.
- Spoon the rest of the batter over the streusel in the pan and spread it out with a butter knife. Scatter the remaining streusel on top.
- Bake for 45 to 55 minutes, until a toothpick comes out of the cake clean.
- Allow the cake to cool on a wire rack for 30 minutes before carefully transferring, streusel-side up, onto a serving plate.
- In a small bowl, whisk together the confectioner's sugar and maple syrup until thick and runny. If necessary, add a few drops of water to thin the glaze slightly. Drizzle the glaze over the finished coffee cake and enjoy!
SOUR CREAM COFFEE CAKE
Sour Cream Coffee Cake, with a sweet and crunchy streusel topping and a cinnamon sugar layer in the middle, is the most delicious coffee cake recipe you'll find! This is the perfect sweet treat to make for entertaining or to bring to a breakfast get together with friends. The inside of the coffee cake is super moist! #coffeecake #coffeecakerecipe #sourcreamcoffeecake
Provided by Krissy Allori
Categories Breakfast
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Grease 10-inch angel food tube pan or a 9x13 baking dish.
- In small bowl, mix together filling ingredients. Set aside.
- In a separate bowl, make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set aside.
- To make the cake, sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your stand mixer, cream together butter and sugar using the paddle attachment on high speed until light and fluffy. Stir in eggs and vanilla on low speed until combined. Beat in the flour mixture alternately with the sour cream. Do not over mix.
- Spread 1/3 of the cake batter in the prepared pan. Sprinkle with 1/2 of the filling mixture. Cover with another third of the cake batter, then the remaining filling, and then the remaining cake batter.
- Sprinkle the topping mixture over the batter in the pan.
- Bake in the preheated oven for 60 minutes if using Angel Food Pan (might be done sooner in 9x13 baking dish), or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then lift bottom out of pan (remove sides) to allow cake to finish cooling. Once completely cool, you can loosen the cake from the center and bottom with a knife and then use a couple spatulas to lift the cake off of the cake pan bottom and transfer to a platter.
- Best if served the same or very next day. Store in an airtight container.
Nutrition Facts : Calories 571 kcal, Carbohydrate 76 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 101 mg, Sodium 376 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
SOUR CREAM BUNDT COFFEE CAKE
My aunt Enid passed down this recipe to me. It's an incredible sour cream coffee cake with a twist; cinnamon and chocolate chips make a wonderful combination. It will be a big hit when you serve it! I brought it to a Navy wives' social and it was gone in minutes!
Provided by Anonymous
Categories Desserts Cakes Bundt Cake Recipes Chocolate
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
- Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 530.8 calories, Carbohydrate 74.5 g, Cholesterol 84.1 mg, Fat 25.2 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 649.5 mg, Sugar 50.1 g
RASPBERRY BUNDT COFFEE CAKE
As a kid, my mom made this coffee cake all the time, but especially when her friends would come over. It's super moist and super delicious! It has the right combination of sweet mixed with a nutty flavor that makes it ridiculously delicious!
Provided by Lisa
Categories Breakfast Dessert Snack
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees
- Grease bundt pan with vegetable shortening and flour well
- In a stand mixer with a paddle attachment, beat the butter and sugar
- Add eggs, one at a time and beat well after each addition
- Add vanilla and beat
- Mix all dry ingredients together and add 1/2 to the batter and beat
- Add 1/2 of the sour cream to the batter and beat
- Add the other half of the dry ingredients and beat
- Add the other half of the sour cream and beat
- Put a little more than 1/3 of the batter into the bundt pan
- Mix the raspberry preserves and nuts together and spread 1/2 of the preserves on the batter
- Add the other 1/3 of the batter onto the preserves
- Add the other 1/2 of the preserves onto the batter
- Add the remaining batter and smooth
- Bake for 55-60 mintues or until a toothpick comes out clean
- Let cool for at least 15-20 mintues before removing from pan
- Sprinkle powdered sugar over the top before serving
OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 29m
Number Of Ingredients 8
Steps:
- Mix all ingredients, pour into greased pan.
- Bake at 350°F for 50 minutes.
- Glaze or frost as desired.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
SOUR CREAM COFFEECAKE
Categories Cake Dairy Brunch Dessert Bake Kid-Friendly Walnut Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 13
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 STRAWBERRY CAKE
Sour Cream Strawberry Cake is extra moist from whole milk, 4 eggs, sour cream and fresh strawberries. The strawberry Jello glaze gives a flavor boost.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Coat a 10-inch Bundt pan with shortening, then dust with flour to ensure the cake does not stick. You could also use Baker's Joy spray or cake release. Preheat your oven to 350ºF.
- In a large bowl or stand mixer, cream together the butter and sugar for 2-3 minutes.
- Once the butter and sugar have been creamed, add in the eggs, vanilla, milk, and sour cream. Whisk the ingredients together until smooth.
- Add the flour, baking soda, and baking powder and slowly whisk until no clumps of flour remain in the batter. You will want to scrape along the bottom of the bowl to ensure there are none there. Be careful not to overmix.
- Add the diced strawberries and gently fold them into the batter until they are evenly distributed.
- Pour batter into the Bundt pan and bake for 45 minutes or until the cake tests done.
- Allow the cake to cool while you prepare the strawberry glaze.
- In a medium sized bowl, whisk together the powdered sugar, 1 Tbsp milk, food coloring, and Jell-O powder until smooth. You can add more milk 1 Tbsp at a time if you would like the mixture to be thinner.
- Turn the cake out onto cake plate. Then drizzle the glaze over the top.
- Store at room temperature in an airtight container until serving.
Nutrition Facts : Calories 409 kcal, Carbohydrate 71 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 88 mg, Sodium 195 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
CRANBERRY COFFEE CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F and grease a 10-cup bundt pan with cooking spray or softened butter. Coat the pan with granulated sugar, knocking out any excess.
- To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Add the chopped cranberries and whisk again.
- In a large bowl, vigorously whisk together the sugar, oil, and vanilla for about 30 seconds.
- Add the eggs and yolks, whisking after each to combine.
- Using a flexible spatula fold the dry ingredients into the wet in two additions, alternating with two additions of the sour cream. Stop folding as soon as the flour disappears. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top. Bake for about 50 to 60 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the center comes out with a moist crumb or two.
- Let the cake cool in the pan for about 5 minutes right side up. Then flip the pan onto a cooling rack for an additional 5 before lifting the pan off of the cake. Let cool to room temperature before drizzling with the glaze.
- To make the glaze, whisk together the confectioners' sugar, sour cream, vanilla, and salt.
- Drizzle over the cake. Let the glaze set for about 30 minutes or so before slicing and serving.
Nutrition Facts : Calories 437 kcal, Carbohydrate 57 g, Cholesterol 77 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 248 mg, Sugar 37 g, Fat 22 g, UnsaturatedFat 0 g
SOUR CREAM-STREUSEL COFFEE CAKE
Categories Cake Coffee Mixer Chocolate Breakfast Brunch Bake Vegetarian Rosh Hashanah/Yom Kippur Currant Walnut Cinnamon Sour Cream Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
- Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
- Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
- Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)
SOUR CREAM APPLE COFFEE CAKE
Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods.
Provided by Anna Olson
Categories Citrus,dessert,eggs and dairy,fruit,Main Ingredient,nuts
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
- In another bowl, combine all ingredients for topping. Toss half of the topping with the sliced apples. Scrape the coffee cake batter into a greased 8-inch round cake pan and level. Cover cake with apples and sprinkle remaining topping over. Bake for 55 to 60 minutes, until a tester inserted in the center of the cake comes out clean.
- Serve warm or at room temperature.
- Yield: 1 8-inch round cake
More about "sour cream bundt coffee cake food"
SOUR CREAM COFFEE CAKE FROM THE SILVER PALATE …
From bonappetit.com
4.2/5 (38)Estimated Reading Time 6 minsServings 10
- Place a rack in middle of oven; preheat to 350°. Butter and flour Bundt pan. Sift baking powder, salt, and 2 cups flour into a medium bowl.
- Using an electric mixer on medium-high speed, beat remaining 2 cups sugar and 1 cup butter in a large bowl until incorporated and smooth. Add eggs, beating well to combine and scraping down bowl, then beat in sour cream and vanilla.
- Reduce mixer speed to low and beat flour mixture into butter mixture, increasing speed to medium-low if needed, until just blended. Do not overbeat.
BEST INA GARTEN'S SOUR CREAM COFFEE CAKE RECIPES ...
From foodnetwork.ca
2.6/5 (258)Total Time 1 hr 10 minsServings 8-10
BEST SOUR CREAM COFFEE CAKE RECIPE - YANKEE MAGAZINE
From newengland.com
PEAR AND SOUR CREAM COFFEE CAKE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Coffee CakeServings 12Total Time 1 hr 50 mins
- In a large bowl, whisk the flour with the oats, pecans (if using), brown sugar, cinnamon, ginger and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into clumps. Add the pears and toss well. Refrigerate the topping until chilled, about 20 minutes.
- Preheat the oven to 350° and grease a 9-by-13-inch metal baking pan. In a bowl, whisk the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar at medium speed until fluffy, 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the side of the bowl, then beat the dry ingredients into the batter in three additions until just incorporated.
SOUR CREAM COFFEE CAKE - CINNAMON BUNDT CAKE WITH CREAM ...
From thissillygirlskitchen.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory Breakfast, Dessert, SweetCalories 413 per serving
- Preheat oven to 350° F. Generously grease a bundt pan, set aside. Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside. In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the softened butter and sugar until smooth. Add the almond extract and vanilla extract, stir to combine. Mix in the eggs one at a time until incorporated.
- Pour 1/3 of the batter into the greased bundt cake pan and smooth the top. Sprinkle in half of the sugar filling. Smooth another 1/3 of the cake batter on top. Sprinkle the remaining cinnamon filling. Finish off with the rest of the cake batter and smooth the top. Bake for 60 minutes or until a toothpick inserted into the middle of the cake comes out mostly clean, a few crumbs are okay, any wet batter needs longer.
- While the cake is cooling completely make the glaze by whipping the cream cheese in a medium-sized bowl with a hand mixer until smooth. Add the powdered sugar and vanilla bean paste, mix until combined. Add the melted butter, and mix. Add in the milk one tablespoon at a time until it reaches the consistency you like, it should be thick but still pourable.
WHY AND HOW SOUR CREAM IS USED IN CAKES ... - FOOD CRUMBLES
From foodcrumbles.com
4.7/5 (13)Estimated Reading Time 8 minsServings 15Total Time 1 hr 10 mins
- Mix the sour cream (a/o yogurt if using) and baking soda and leave on the side for approx. 15 minutes.
- Carefully mix the sour cream mixture with the egg mixture. You can use a stand mixer at a low speed.
BLUEBERRY-SOUR CREAM COFFEE CAKE RECIPE - FOOD & WINE
From foodandwine.com
Servings 8-10
- Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
- Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
- Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.
OUR FAVORITE COFFEE BUNDT CAKE WITH CAKE MIX - STUDIO DIY
From studiodiy.com
5/5 (1)Category Breakfast, DessertCuisine American
SOUR CREAM COFFEE CAKE - THE TRAVELING LOCAVORES
From thetravelinglocavores.com
Cuisine AmericanCategory DessertServings 12Total Time 1 hr 10 mins
SOUR CREAM COFFEE BUNDT CAKE BY WE TAKE THE CAKE - GOLDBELLY
From goldbelly.com
Brand We Take The CakeCategory Bundt Cakes
CHOCOLATE SOUR CREAM BUNDT CAKE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
Servings 12Calories 651 per serving
SOUR CREAM BUNDT CAKE - PARADE
From parade.com
Occupation ContributorEstimated Reading Time 2 mins
SOUR CREAM BUNDT COFFEE CAKE | RECIPE | SOUR CREAM COFFEE ...
From pinterest.ca
SOUR CREAM COFFEE CAKE BUNDT NO NUTS - CAKEBOXING.COM
From cakeboxing.com
WHAT DOES ADDING SOUR CREAM TO CAKE MIX DO? - COFFEE HOUSE ...
From cheesecakecaffe.com
SOUR CREAM BUNDT COFFEE CAKE
From crecipe.com
CRANBERRY COFFEE CAKE SOUR CREAM BUNDT RECIPES ALL YOU ...
From stevehacks.com
RECIPE SOUR CREAM COFFEE CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
SOUR CREAM COFFEE BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
INA GARTEN'S SOUR CREAM COFFEE CAKE | KITCHN
From thekitchn.com
BLUEBERRY SOUR CREAM COFFEE CAKE - COOL SKY FOOD
From coolskyfood.com
SOUR CREAM COFFEE CAKE • BREAD BOOZE BACON
From breadboozebacon.com
SOUR CREAM BUNDT COFFEE CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
SOUR CREAM COFFEE CAKE – ANNIKA EATS
From annikaeats.com
1234 CAKE RECIPES SOUR CREAM - FOOD HOUSE
From foodhouse.cc
WHOLE FOODS - SOUR CREAM COFFEE BUNDT CAKE CALORIES, CARBS ...
From frontend.myfitnesspal.com
SOUR CREAM BUNDT CAKE FOOD WISHES - CAKEBOXING.COM
From cakeboxing.com
SOUR CREAM APPLE COFFEE CAKE BUNDT RECIPES ALL YOU NEED …
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love