Sour Cream Coffee Cake Baking Options Food

SOUR CREAM COFFEE CAKE

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

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.

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.

SOUR CREAM COFFEE CAKE (BAKING OPTIONS)

Steps:

• Pre heat oven to 350°F Grease a bundt pan or a 13x9 pan, if cutting recipe in half grease a 8x8 pan.
• In mixing bowl, cream butter and sugar until light. Beat in eggs one at a time. Blend in sour cream and vanilla.
• Add flour, baking powder, baking soda and salt. Stir just until well mixed. Do not over mix. Place half of batter in greased pan.
• Combine ingredients for topping. Sprinkle half of the topping mixture over the batter in the pan. Top with remaining batter and remaining topping. The 13x9 is a single layer only.
• *Bundt pan bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto a serving plate.
• *13x9 inch pan bake about 30 minutes or until toothpick inserted in center comes out clean. Serve from pan.
• *For half recipe use a 8x8 pan and bake 25 minutes or until toothpick inserted in center comes out clean. Serve from pan.

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.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended, about 5 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
• Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

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.

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:

• To make the streusel, combine the brown sugar, walnuts, chocolate, cinnamon, and ground espresso in a small bowl, and stir until well blended.
• To make the cake, position an oven rack in the middle of the oven, and preheat the oven to 325 degrees F (325 degrees F if using a convection oven). Line the bottom and sides of a 10-cup loaf pan with foil and grease it lightly (preferably with Pam).
• Sift the flour, baking powder, baking soda, and salt together.
• Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the granulated sugar and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, and beat until well blended. Add the vanilla and mix until combined. Add half of the flour mixture and beat on low speed until just combined. Add the sour cream and mix until blended, about 1 minute. Add the remaining flour mixture and mix until just combined. Do not over mix.
• Scrape half of the batter into the prepared pan and spread it evenly. Evenly distribute half of the streusel mixture over the batter. Then spoon the remaining batter evenly over the streusel, and spread it evenly. Scatter the remaining streusel evenly over the top.
• Bake for 68 to 70 minutes (50 to 60 minutes if using a convection oven), until the topping is browned and a toothpick inserted in the center of the cake comes out clean.
• Transfer the pan to a wire rack and let cool for 20 minutes. Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely. Using a serrated knife, cut the coffee cake into 1-inch-thick slices.

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 I

Steps:

• In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
• To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
• Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
• Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

LIGHT SOUR CREAM COFFEE CAKE

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened., In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13x9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack to cool.

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 IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
• Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SOUR CREAM COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.
• In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
• Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.
• To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

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.

MAKEOVER SOUR CREAM COFFEE CAKE

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Stir in the lemon juice, lemon peel and extract. Combine the flour, baking soda and salt; add to butter mixture alternately with sour cream. Fold in walnuts. , Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 50-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

QUICK SOUR CREAM COFFEE CAKE

Steps:

• Prepare streusel topping:.
• With fork, combine flour, butter and sugar till crumbly.
• Add cinnamon. Set aside.
• Coffee Cake:.
• Preheat oven to 350.
• Combine flour, sugar, baking powder, baking soda and salt.
• Combine sour cream and eggs. Beat well.
• Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough.
• Spread in a lightly oiled 9x9 pan.
• Sprinkle with streusel (and nuts if desired).
• Bake about 30-40 minutes at 350, or till tester comes out clean.

EASY SOUR CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.