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 II
Simple to make coffee cake that tastes great! My friends and I have been passing this around for years!
Provided by Irene
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427.7 calories, Carbohydrate 47.4 g, Cholesterol 91.4 mg, Fat 25.2 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 12 g, Sodium 334.9 mg, Sugar 29.6 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.
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
You can't go wrong with a classic -- and this one hits all the right notes. Warm spices like cinnamon, nutmeg and mace are nicely offset by the richness and tang of sour cream. Walnuts add crunch to the surprise layer of streusel inside the cake.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 15
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
More than just dessert, this tender cake also doubles as a breakfast option. Pair it with a strata or frittata to provide the perfect brunch for a friend.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 13
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
I grew up in a coffee cake-obsessed home. Is that so weird? Teething on the finest Entenmann's and Drake's, I have earned the title of "connoisseur of everything coffee cake." This is not my mom's store-bought stuff, however. It's a killer breakfast treat I know my mom would love.
Provided by Hedy Goldsmith
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
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 I
My mother-in-law gave this recipe to me, and I get compliments all the time.
Provided by Eileen
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 56.3 g, Cholesterol 60.2 mg, Fat 13 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 228 mg, Sugar 38.7 g
SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
- With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
- Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
- Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.
SOUR CREAM COFFEE CAKE IV
This is a scaled down version of the Sour Cream Coffee Cake, baked in a 9 inch pan. Two layers of batter with a streak of cinnamon sugar in the middle It is made with shortening instead of butter.
Provided by RAINVILLE
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 56.8 g, Cholesterol 59.2 mg, Fat 20.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 7.4 g, Sodium 381 mg, Sugar 31.5 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 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 COFFEE CAKE WITH COFFEE ICING
Great for an afternoon tea party with your girlfriends! I used a strong plunger coffee, but you can also use 2 teaspoons of instant coffee in 1/2 a cup of boiling water.
Provided by lollipopys
Categories Dessert
Time 1h5m
Yield 1 Cake, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to moderate, 180 degrees Celcius.
- Lightly grease and line a 10 by 20cm loaf pan.
- In a small bowl, using an electric mixer, cream butter and sugar together until light.
- Add eggs one at a time, beating well after each addition.
- Sift flour and cinnamon together.
- Fold into creamed mixture, slowly adding the coffee and sour cream, mix until combined.
- Bake for 40-45 minutes until cooked, test with a skewer.
- Let cool in pan for 5 minutes then turn onto wire rack to cool completely.
- COFFEE ICING.
- Combine icing sugar and butter in a small heatproof bowl.
- Stir in enough coffee to make a smooth paste.
- Place over a saucepan of simmering water and gently heat, stirring for 2-3 minutes, until the mixture is spreadable.
- Spread over the cooled cake with a spatula.
- Sprinle with pecans.
Nutrition Facts : Calories 1035.2, Fat 58.3, SaturatedFat 30.4, Cholesterol 222.6, Sodium 1140.4, Carbohydrate 120.2, Fiber 3.3, Sugar 70, Protein 12
SOUR CREAM COFFEE CAKE
This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.
Provided by CountryLady
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 493.9, Fat 24, SaturatedFat 11.9, Cholesterol 96, Sodium 368.7, Carbohydrate 65.1, Fiber 1.6, Sugar 38.8, Protein 6.5
SOUR CREAM COFFEE CAKE
Another one of my grandmother's wonderful recipes. She seemed to always have this ready to serve whenever company came calling.
Provided by ratherbeswimmin
Categories Breads
Time 1h
Yield 1 "10 inch coffee cake"
Number Of Ingredients 13
Steps:
- Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
- Cream butter; gradually add sugar, beating until fluffy.
- Add eggs; beat well.
- Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
- Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
- Repeat layers.
- Bake at 375 degrees for 35-40 minutes or until cake tests done.
- Cool 5 minutes in pan on a wire rack.
- Invert onto serving plate.
- Let cool.
- Drizzle with glaze.
- Store overnight in airtight container.
- Powdered Sugar Glaze: combine all ingredients; stir well.
- **Addmore water if necessary to reach desired consistency.
Nutrition Facts : Calories 5054.9, Fat 286.2, SaturatedFat 154.7, Cholesterol 1016.3, Sodium 3215, Carbohydrate 590.7, Fiber 14.5, Sugar 377.7, Protein 53.1
EASY SOUR CREAM COFFEE CAKE
This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LIGHT SOUR CREAM COFFEE CAKE
Begin your day with a square of this scrumptious reduced-fat coffee cake. It's moist and yummy, with a band of cinnamon through the center. It won't last long. -Amy McBride, Columbia, Missouri
Provided by Taste of Home
Time 55m
Yield 20 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 140mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
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
Make and share this Sour Cream Coffee Cake recipe from Food.com.
Provided by Caryn
Categories Breads
Time 1h
Yield 1 10 3/4 x 7 x 1 1/2-inch coffee cake
Number Of Ingredients 13
Steps:
- NUT TOPPING----------------.
- Mix all ingredients together in a small bowl; set aside.
- BATTER----------------.
- Preheat oven to 350 degrees.
- Cream butter and sugar thoroughly in a large mixing bowl.
- Beat in eggs, one at a time; add vanilla.
- Sift flour with baking powder, baking soda, and salt.
- Add to creamed mixture, alternating with sour cream.
- Pur half of batter into a greased 10 3/4 x 7 x 1 1/2-inch baking pan.
- Sprinkle with half of nut topping; add remaining batter and sprinkle with remaining nut topping.
- Bake 45 minutes or until cake tester or toothpick inserted in center of cake comes out clean.
Nutrition Facts : Calories 3705.8, Fat 168.5, SaturatedFat 90.1, Cholesterol 735.6, Sodium 3945.2, Carbohydrate 511.9, Fiber 11.5, Sugar 313.4, Protein 48.9
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