CHERRY ALMOND COFFEECAKE
This cake recipe uses cherry pie filling and sliced almonds to help deliver a very impressive cake with a simple glaze!
Provided by Glenda
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.
- Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.
- To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 31.7 g, Cholesterol 27.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 160.3 mg, Sugar 19.1 g
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
Surprise! There's a fantastic fruity filling hiding in this rich coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease and flour 12-cup bundt cake pan. Make Fruit-Nut Filling; set aside. Mix flour, baking powder, baking soda and salt; set aside.
- Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla and almond extract until blended. Gradually beat in flour mixture until blended. Spoon 3 cups batter into pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool 20 minutes longer before glazing. Drizzle Almond Powdered Sugar Glaze over cake. Serve warm or cool. Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.
Nutrition Facts : Calories 385, Carbohydrate 50 g, Cholesterol 85 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg
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 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.
ALMOND DREAM COFFEE CAKE
Almonds complement this moist and rich sour cream coffee cake.
Provided by Land O'Lakes
Categories Coffee Cake Almond Nut Breakfast and Brunch
Yield 16 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch angel food cake (tube) pan.
- Combine 1 cup sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining coffee cake ingredients; beat at low speed, scraping bowl often, until well mixed. (Mixture will be thick.)
- Combine all filling ingredients in another bowl. Spoon half of batter into prepared pan; sprinkle with filling. Spoon remaining batter over filling.
- Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Invert cooled cake onto serving plate. Stir together all glaze ingredients in bowl; drizzle over cooled coffee cake. Garnish with sliced almonds, if desired.
Nutrition Facts : Calories 250 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber
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.
BLUEBERRY SOUR CREAM COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
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.
SOUR CREAM COFFEE CAKE WITH ALMOND GLAZE
A recipe that came to be with ingredients that I had in the kitchen and was in a hurry to prepare a brunch-cake for my company. It is simple and easy to make.
Provided by Manami
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Butter and flour a 9x13 cake pan.
- Mix all ingredients for cake, adding sour cream last.
- Combine filling ingredients in a small bowl, mix well.
- Pour half the batter into pan & sprinkle the filling over the batter, and then cover with batter.
- Sprinkle with chocolate chips, if desired.
- Bake for 45-50 minutes.
- Let cool for 10 minutes or longer.
- Make the icing by combining all ingredients in a small bowl.
- If necessary add more milk or water to arrive at correct consistency.
- Use almonds to decorate the cake, if desired.
- Drizzle the glaze on cake.
Nutrition Facts : Calories 723.8, Fat 32.9, SaturatedFat 17.3, Cholesterol 123.9, Sodium 166.7, Carbohydrate 102.5, Fiber 2.5, Sugar 74.1, Protein 8.3
BLUEBERRY SOUR CREAM COFFEE CAKE
Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. -Susan Walschlager, Anderson, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
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
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
CRANBERRY SWIRL COFFEE CAKE
Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
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.
ALMOND BRICKLE COFFEE CAKE
This is a family favourite coffee cake, I am always asked to bring it for Chrismas breakfast or family brunches. I also make it every year for a charity Bake Sale, it is easy, sells quickly and has been requested by people that have previously purchased it. The apricot and toffee bits combine to make a moist coffee cake that looks as good as it tastes.
Provided by Kaytie Did
Categories Breads
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan.
- Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed until well mixed.
- Add flour, sour cream, baking powder & soda and salt. Continue beating until well mixed.
- Spread half the batter into prepared pan and sprinkle all the chopped apricots over batter.
- Sprinkle 2 tablespoons toasted almonds and 2 tablespoons toffee bits over apricots.
- Spread remaining batter over filling then sprinkle with remaining almonds and toffee bits.
- Bake for 30 to 40 minutes. Cool 10 minutes then remove from pan and cool completely.
- Stir together glaze ingredients in small bowl. Drizzle over cooled coffee cake.
Nutrition Facts : Calories 364, Fat 18.6, SaturatedFat 10.3, Cholesterol 88.3, Sodium 326.2, Carbohydrate 44.5, Fiber 1.3, Sugar 25.7, Protein 5.3
GERALDINE: A CRANBERRY ORANGE SOUR CREAM COFFEE CAKE
For Immediate Release "Lights, Cameras.......Action"......... My "inspiration", Geraldine the self professed "cookie maven" who knighted me "The Cookie Doctor", has agreed to go public. And she has requested that I name a "piece" in her honor. Well, needless to say, I immediately agreed that this request should be honored ASAP, but then wasn't quite sure what piece I should grace with her name. At first, I thought it only befitting that I choose one of my "signature" cookies for this honor. But suddenly it dawned on me that the wonderful coffee cake I was actually making as we spoke, would indeed be the perfect choice. (People always call when I start my mixer!) This cake has "royalty" written all over it. It is a lovely, rich sour cream coffee cake that highlights cranberry and orange, is enrobed with strawberry preserves and delicately crowned with almond icing. It also shares some of the same ingredients that comprise one of my favorite cookies, so this honor is very fitting indeed. Well folks, without further ado....... I am honored to present to you my First "Signature" Piece....."Geraldine"
Provided by Mark B.
Categories Breads
Time 1h25m
Yield 1 Bundt cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preparation:.
- Preheat oven to 350'. Butter and flour a 10 inch bundt or tube pan. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Add eggs, one at at a time, and beat at medium speed for 2 minutes. Add extract and zest, mix to incorporate. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Add half of the flour mixture to the butter mixture with half of the sour cream and mix well. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Do NOT overmix. Dough will be somewhat sponge like in consistency. Spread approximately 1/3 of the batter into the pan and top with 1/3 of the cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It might make cake removal difficult. Repeat twice more. Bake cake for 65-70 minutes, or until cake tested inserted into center comes out clean.
- While cake is baking, heat preserves in pyrex measuring cup in microwave oven until bubbling, approximately 2-1/2 minutes on high. Add almond extract and mix thoroughly. Set aside.
- When cake is done, cool in pan for 20 minutes. Reheat strawberry almond glaze till very hot and viscous. Line a large baking sheet with wax paper or freezer wrap. Remove cake from pan and place on wire rack. Place on top of covered baking sheet. Brush on hot glaze and cover cake completely. Use all of the glaze to ensure cake is thoroughly enrobbed. Let cake cool 5-6 hours.
- Combine icing ingredients, mix until desired consistency and drizzle over cake in a decorative fashion. Let cake rest at least 1 hour before serving.
Nutrition Facts : Calories 634.7, Fat 23, SaturatedFat 13.8, Cholesterol 115.2, Sodium 413, Carbohydrate 100.2, Fiber 3.5, Sugar 59.7, Protein 7.3
SOUR CREAM MAPLE CAKE WITH LEMON GLAZE
Categories Cake Citrus Dairy Dessert Bake Walnut Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9-inch-diameter Bundt pan, then spray with nonstick spray. Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl.
- Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Transfer 2/3 of batter to prepared Bundt pan. Sprinkle with walnut mixture. Pour remaining batter into pan.
- Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool 20 minutes. Turn out cake onto rack; cool completely.
- For glaze:
- Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. (Can be made 1 day ahead. Cover and keep at room temperature.)
- Serve cake with whipped cream.
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
APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE
I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Breakfast
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
More about "sour cream coffee cake with almond glaze food"
SOUR CREAM COFFEE CAKE RECIPE WITH LEMON AND VANILLA ...
From fearlessfresh.com
5/5 (1)Total Time 1 hr 10 minsCategory Afternoon Tea, Breakfast, DessertCalories 534 per serving
- Preheat oven to 350°F (177°C) and grease the bottom and sides of an 8-inch cheesecake pan generously. (A cheesecake pan is just a cake baking pan with a removable bottom — an 8-inch springform pan will also work). Place a parchment round in the bottom of the pan, if you’ve got one. This will make your sour cream coffee cake FAR less likely to remove from the cake pan.
- Stir together all dry ingredients. Stir lemon zest into melted butter, then stir butter into dry ingredients until it is crumbly.
- Whisk ingredients together in a small bowl until there are no lumps. If you’d like your glaze a little thicker, you can add another few tablespoons of powdered sugar.
COFFEE CAKE DONUTS WITH VANILLA GLAZE - BAKER BY NATURE
From bakerbynature.com
4.7/5 (28)Category BreakfastCuisine AmericanTotal Time 21 mins
- Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.
- In a small bowl combine the sugar, the flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently fold the wet mixture into the dry mixture - don't over mix!
- In a small bowl whisk together the confectioners' sugar, milk, and vanilla. Drizzle over donuts and serve at once.
EASY SOUR CREAM COFFEE CAKE RECIPE - NO DIETS ALLOWED
From nodietsallowed.com
Servings 16Total Time 1 hr 15 minsEstimated Reading Time 4 mins
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the butter and sugar until smooth. Add the almond and vanilla extract, stir to combine. Add the eggs one at a time until incorporated.
- Alternating between the dry ingredients and the sour cream, add both little by little until the batter is combined. Scrape the sides as needed.
SOUR CREAM COFFEE CAKE | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
- 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 one 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 well 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.
- 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 45 to 55 minutes, until a cake tester comes out clean.
SOUR CREAM ALMOND COFFEE CAKE - EVITE
From ideas.evite.com
Estimated Reading Time 2 mins
SOUR CREAM COFFEE CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
5/5 (2)Estimated Reading Time 2 mins
10 BEST SOUR CREAM COFFEE CAKE WITH CAKE MIX RECIPES - YUMMLY
From yummly.com
BEST SOUR CREAM COFFEE CAKE RECIPE - YANKEE MAGAZINE
From newengland.com
SOUR CREAM COFFEE CAKE - EASY COFFEE CAKE RECIPE WITH STREUSEL
From savoryexperiments.com
4.6/5 (18)Total Time 1 hr 15 minsCategory BreakfastCalories 469 per serving
- In a large mixing bowl with an electric mixer or in a stand mixer fitted with the paddle attachment, cream the butter alone for 3-4 minutes until light and pale.
SOUR CREAM COFFEE CAKE - JO COOKS
From jocooks.com
4.8/5 (41)Total Time 1 hr 5 minsCategory Breakfast, Cake, DessertCalories 496 per serving
- Make the batter: In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and mix well until combined. In another bowl, mix the flour with the baking soda, baking powder and salt. Add the flour mixture to the mixer and mix everything well.
- Assemble and bake: Place half the batter in the baking pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble. Bake for 45 to 55 minutes. To test for doneness, insert a toothpick in the center of the cake, it should come out clean when baked through.
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.
ALMOND COFFEE CAKE RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
5/5 (2)Total Time 1 hr 30 minsServings 12Calories 386 per serving
- Combine the flour and 3/4 cup sugar in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
EASY CRANBERRY SOUR CREAM ALMOND CAKE {GRAIN-FREE}
From cottercrunch.com
5/5 (18)Total Time 50 minsCategory DessertCalories 290 per serving
- Preheat oven to 350F. Line an 8 or 9-inch cake pan with parchment paper. Grease the sides of the pan.
- 2. Blend the eggs, banana, sour cream in blender or beat with hand mixer. Place in a large bowl and set aside.
- 3. In another large bowl, combine your dry ingredients: Almond flour, baking soda/powder, salt, cinnamon, and coconut sugar (or brown sugar).
- 4. Pour your wet ingredients (eggs/sour cream) into the dry ingredient bowl and combine until smooth. Gently mixing.
OLD-FASHIONED SOUR CREAM CRUMB CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (24)Category CakeServings 9Total Time 1 hr 10 mins
- Preheat oven to 350°F (177°C). Grease and lightly flour a round or square 8-inch pan. Or simply line with parchment paper.
- Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles pea sized crumbs. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, beat in the dry ingredients until just combined. Do not overmix this batter. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. The batter will be smooth and thick. Carefully spread half of the batter into the pan. Sprinkle with half of the streusel. Carefully spread the remaining half of the batter on top, then the remaining streusel. You need every last drop of batter to fill this pan. Do your best spreading it out into even layers. I use the back of a spoon to spread the batter around neatly.
SOUR CREAM COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 5 minsServings 8Calories 797 per serving
- Preheat oven to 350ºF. Grease a 12-cup Bundt pan. Make streusel: In a bowl, combine walnuts, both sugars, cinnamon and salt; set aside.
- Make cake: In a bowl, whisk together both flours, baking powder and salt. Using an electric mixer on medium speed, beat both sugars and butter until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing after each addition, then beat in egg yolk. Beat in half of flour mixture, until just combined. Stir in sour cream and vanilla, then fold in remaining flour mixture. Do not overmix. Batter will be thick.
- Spread two-thirds of batter evenly in Bundt pan. Sprinkle streusel over, then top with remaining batter, gently spreading batter until streusel is entirely covered. Bake until a tester inserted in center of cake comes out clean, 35 to 40 minutes. Let cake cool on a wire rack for 10 minutes, then turn out of pan onto wire rack to cool.
- Make glaze: Sift confectioners' sugar into a small bowl, add milk and vanilla and mix with a fork until smooth. Drizzle glaze over top of cake, allowing some to drip down sides.
SOUR CREAM COFFEE CAKE - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 7Calories 300 per servingCategory Breakfast, Dessert
- Pour ¼ of batter into each of 2 loaf pans. Cover with ¼ filling. Cover with remaining batter. Cover with remaining filling.
SOUR CREAM COFFEE CAKE - KOSHER
From koshereye.com
Estimated Reading Time 1 min
SOUR ALMOND LOAF CAKE WITH LEMON HIBISCUS GLAZE
From devamadeo.com
Estimated Reading Time 6 mins
STRAWBERRY AND CREAM COFFEE CAKE WITH VANILLA GLAZE | RECIPE
From barthbakery.com
Estimated Reading Time 2 mins
SOUR CREAM COFFEE CAKE | HOMEMADE COFFEE CAKE STEP BY STEP
From budget101.com
Reviews 1Estimated Reading Time 3 mins
OVERNIGHT SOUR CREAM COFFEE CAKE RECIPE - ALL INFORMATION ...
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